Homemade Horchata
A creamy, cinnamon-scented Mexican rice drink that is sweet, refreshing, and irresistible over ice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Add the rice and broken cinnamon stick to a blender and pulse a few times to crack the grains, then pour in 2 1/2 cups of the water. Blend for about 1 minute until the rice is coarsely ground.
- 2
Transfer the mixture to a bowl, cover, and let it soak at room temperature for at least 3 hours or overnight in the refrigerator; the longer it sits, the more flavor and creaminess you extract.
- 3
Add the remaining 2 1/2 cups water to the soaked mixture, then blend again for 1 to 2 minutes until very smooth.
- 4
Strain the liquid through a fine-mesh sieve lined with cheesecloth into a pitcher, pressing gently to extract all the liquid and discarding the gritty solids.
- 5
Whisk in the whole milk, sweetened condensed milk, sugar, and vanilla until fully combined. Taste and adjust sweetness.
- 6
Chill thoroughly, then stir before serving over ice with a sprinkle of ground cinnamon on top.
Plan it in Listahan
Add Homemade Horchata to your week, check it against your household's allergens, and build the shopping list automatically.