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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. Put the cinnamon stick and 1 cup water into a saucepan.
  2. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Remove the cinnamon stick. Retain the water to add to more water to equal six cups.
  4. Rinse the rice thoroughly, and drain well.
  5. Combine rice, cinnamon stick and 6 cups water (including the cinnamon stick water) in a large bowl; cool.
  6. Cover; refrigerate for at least 4 hours, preferably overnight.
  7. Remove cinnamon stick.
  8. In a blender, process the rice with about 2 cups of the water.
  9. Strain mixture through a cheesecloth or fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste.
  10. Stir sweetened condensed milk into the mixture. Taste, and add more sugar if needed.
  11. Pour into a pitcher and refrigerate.
  12. To serve, pour into tall glasses with ice cubes. Sprinkle with cinnamon.

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/