Horchata
10 min

A creamy cinnamon rice milk drink that is authentic to Mexico.

Ingredients

  • 1 cup long grain white rice, uncooked/raw
  • 2 cinnamon sticks
  • 4 cups water
  • 14 oz can sweetened condensed milk
  • 12 oz can evaporated milk
  • 1/2 tsp vanilla extract
  • 2-4 cups cold water

Directions

  1. 1

    Wash and drain rice. Combine the rice, cinnamon sticks, and 4 cups of water in a bowl. Soak in the refrigerator overnight or a minimum of 4 hours. (TIP: Break up cinnamon sticks to infuse more flavor.)

  2. 2

    Discard the cinnamon sticks (little pieces are ok) and pour the rice and water into a blender. Blend on low for 2-3 minutes until well-blended.

  3. 3

    Pour the blended rice mixture through a fine mesh sieve lined with cheesecloth into a large bowl. Repeat straining the liquid two to three times to remove as much gritty bits of rice of rice that you can.

  4. 4

    Pour the strained mixture into a pitcher. Add the sweetened condensed milk, evaporated milk, vanilla, and 2-4 cups of additional cold water, to taste. Stir well to combine. Best served cold or with ice. Store horchata in the fridge up to 3-4 days.