If you’re wondering what “Horchata” (pronounced or-CHAH-tah) is, it’s a Mexican drink made with rice and cinnamon …. It’s oh, so refreshing – and it’s super easy to make! This drink is perfect any time, but it’s especially great when the temperatures start rising!
It has been warm here in Phoenix these past few days. While it may not be hot where you are (yet!!), this Horchata recipe is a great one to tuck away for when summer is in full screeching-hot, hot-as-Hades force. Or maybe that’s just Phoenix?!
Plan ahead on this – it’s best done overnight …. I know that sounds like a long time, but I promise you it’s super easy, and it’s worth it! 🙂
Yield: 6 servings
1 cup uncooked long-grain rice
5 cups warm water
2 cinnamon sticks
1 cup milk
2 tsp. vanilla extract
⅓ cup granulated sugar (or more to taste)
Place the rice in a blender. Cover the blender with a lid and blend until the rice is in very small pieces. Place the rice in a large bowl and cover with warm water. Add the cinnamon sticks. Cover and refrigerate for at least 8 hours.
Remove the cinnamon sticks and place the rice and water into the blender. Cover and blend until the mixture is as smooth as possible.
Line a strainer with a few layers of cheesecloth and place it over a large bowl. Pour the rice water through. Squeeze as much of the liquid out as you can. Discard the rice. Stir the milk, vanilla extract and sugar into the rice water until the sugar is dissolved. Adjust sugar to your taste. Refrigerate until completely chilled.
Serve over ice. Use the Horchata within 3-4 days.
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