Mexican Horchata

Mexican Horchata

from delish.com
495 min
2 qt.

Made from soaked rice, almonds, milk, and cinnamon this traditional horchata recipe is easily made vegan with the substitution of non-dairy milk.

Ingredients

  • 1 c. long-grain white rice
  • 1/2 c. slivered almonds (optional)
  • 2 (3") cinnamon sticks, plus more for serving
  • 1 (12-oz.) can evaporated milk or 1 1/2 c. almond milk
  • 2 c. whole milk or almond milk
  • 1 tsp. ground cinnamon, plus more for serving
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • Condensed milk, simple syrup, or agave, for serving

Directions

  1. 1

    In a fine-mesh strainer, run cold water over rice until water runs mostly clear, about 15 seconds. Transfer rice to a blender. Add almonds (if using), cinnamon sticks, and 3 cups filtered water and blend until rice is broken down but not totally pulverized, about 30 seconds. Transfer to a container with a lid and refrigerate overnight.

  2. 2

    Return rice mixture to blender and blend until rice and almonds are pulverized, about 60 seconds.

  3. 3

    In a large bowl, lay cheesecloth in a single layer (do not use 2 layers of cheesecloth). Pour rice milk through fine-mesh strainer into cheesecloth, pressing on pulp with a rubber spatula to release as much liquid as possible. Discard rice and pulp. Gather corners of cloth and work milk through the fibers, massaging to move around ground rice. (If you don't mind a bit of sediment in your drink, this can be done without cheesecloth by pouring mixture directly into strainer.)

  4. 4

    Add evaporated milk, whole milk, ground cinnamon, vanilla, salt, and 4 cups filtered water and whisk until combined. Taste and add condensed milk 1 teaspoon at a time, whisking after each addition, until sweetened to your liking.

  5. 5

    Spoon or pour horchata into ice-filled glasses. Garnish with cinnamon sticks and ground cinnamon.