Traditional Mexican Horchata
The creamy touch of evaporated milk or sweetened condensed milk, together with the combination of rice and cinnamon, gives this Traditional Mexican Horchata a unique flavor.
Ingredients
1 1/2 cups long-grain white rice
6 cups water, divided
1 (3 inch) cinnamon stick
1 (14 ounce) can sweetened condensed milk*
1 teaspoon vanilla extract
Instructions
- Place the rice into a large, fine mesh sieve. Rinse the rice well and let drain completely.
- In a blender on high speed, combine the rinsed and drained rice, 2 cups of the water and cinnamon stick. Blend for about 1 1/2 to 2 minutes until the rice is broken into small granules. The mixture should look cloudy and slightly gritty.
- Pour the mixture into a large bowl.
- Add the remaining 4 cups water and let it sit overnight (or at least 8 hours) at room temperature.
- Strain mixture through a large, fine mesh sieve into a pitcher, pressing the rice solids with the back of a wooden spoon until only a dry paste remains; discard paste. The strained liquid is the horchata base. Discard the rice paste.
- If using evaporated milk and sugar, heat evaporated milk with the sugar over low heat, stirring until the sugar has dissolved. Set aside.
- Vigorously whisk the sweetened condensed milk and vanilla extract into the mixture to completely break up the sweetened condensed milk. Or whisk the evaporated milk and sugar mixture in; taste, and add more sugar if needed.
- Refrigerate horchata until it is ice cold.
- Stir well before serving, as some of the cinnamon may settle at the bottom.
- Pour over a glass filled with ice and serve immediately.
- To serve, pour into tall glasses with ice cubes. Sprinkle with cinnamon, if desired.
Notes
* Or use 3/4 cup granulated sugar and 1 (12 ounce) can evaporated milk.
Photo credit: Brenden Stephens
Find it online: https://simplygreatrecipes.com/traditional-mexican-horchata/
