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Traditional Mexican Horchata

Horchata recipe
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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

Units Scale
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

  1. Place the rice into a large, fine mesh sieve. Rinse the rice well and let drain completely.
  2. 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.
  3. Pour the mixture into a large bowl.
  4. Add the remaining 4 cups water and let it sit overnight (or at least 8 hours) at room temperature.
  5. 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.
  6. If using evaporated milk and sugar, heat evaporated milk with the sugar over low heat, stirring until the sugar has dissolved. Set aside.
  7. 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.
  8. Refrigerate horchata until it is ice cold.
  9. Stir well before serving, as some of the cinnamon may settle at the bottom.
  10. Pour over a glass filled with ice and serve immediately.
  11. 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

Nutrition

Find it online: https://simplygreatrecipes.com/traditional-mexican-horchata/