Horchata

Name: Horchata
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice (uncooked); 2 whole Mexican cinnamon sticks (Ceylon); 4 cups warm water; 1/2 cup granulated sugar (or to taste); 1 can (12 oz) evaporated milk (or 1.5 cups almond milk/whole milk); 1 tsp vanilla extract

A traditional, sweet, rice-based beverage flavored with cinnamon.

15 minutes

Serves 2

Drink

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Blend Dry Ingredients: Place the raw white rice and broken cinnamon sticks into a blender. Pulse for 1-2 minutes until they are broken down into small, coarse pieces.

2
Soak: Pour the 4 cups of warm water into the blender with the rice-cinnamon mixture. Cover and let it soak at room temperature for at least 4 hours, or preferably overnight, to extract maximum flavor.
3
Blend: After soaking, blend the mixture on high speed for 3-4 minutes until it becomes as smooth as possible.
4
Strain: Pour the blended liquid through a fine-mesh sieve lined with cheesecloth or a nut-milk bag into a large pitcher. Squeeze the solids to extract all the liquid, then discard the chalky solids.
5
Sweeten and Mix: Stir the sugar, evaporated milk, and vanilla extract into the strained rice water. Taste and adjust sweetness if necessary.
6
Chill and Serve: Refrigerate until very cold. Stir vigorously before serving, as the rice sediment will settle. Serve over ice with a dash of ground cinnamon on top.

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