Description
This traditional Mexican Horchata is a refreshing and creamy rice-based drink infused with cinnamon and vanilla. Perfectly sweetened and chilled, it’s a delightful way to cool down on a warm day or accompany spicy dishes. Made by blending soaked rice with cinnamon, then strained and mixed with milk and sugar, this homemade horchata balances creamy and spicy flavors beautifully.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked long grain white rice (rinsed until water is clear)
- 4 cups water
- 1 cinnamon stick (or 1/2 tablespoon of cinnamon)
- 1/2 cup milk
- 1/2 tablespoon vanilla extract
- 1/3 cup white sugar (up to 2/3 cup to sweeten more)
Instructions
- Rinse the Rice: Pour the rice into a mesh strainer and rinse under cold running water for about 30 seconds or until the water runs clear to remove excess starch and impurities.
- Blend with Water and Cinnamon: Add the rinsed rice to the blender along with 4 cups of water and the cinnamon stick. Blend for about 1 minute until the rice is slightly broken up, helping to release the flavors.
- Soak Overnight: Transfer the blended mixture to the refrigerator and let it soak overnight (ideally 7-8 hours) to fully infuse the cinnamon and soften the rice particles.
- Strain the Mixture: Pour the soaked rice mixture through a fine mesh strainer into a pitcher, discarding the rice solids. This yields a smooth liquid base for the horchata.
- Add Flavorings and Sweeten: Stir in the vanilla extract, milk, and sugar to taste (start with 1/3 cup and add more if desired), mixing until fully combined.
- Serve: Serve the horchata over ice and optionally sprinkle a pinch of cinnamon on top for garnish and extra flavor.
Notes
- For a vegan version, substitute the milk with almond milk or coconut milk.
- Adjust the sweetness by adding more or less sugar according to your preference.
- Using a cinnamon stick provides a more subtle, authentic flavor compared to ground cinnamon.
- Soaking the rice overnight enhances the flavor and texture of the horchata.
- Leftover horchata can be stored in the refrigerator for up to 3 days.
