Description
Cool, creamy, and infused with the warm flavors of cinnamon and vanilla, Mexican Horchata is a refreshing drink that’s perfect for any occasion. This homemade version is simple, delicious, and easily customizable to suit your taste preferences.
Ingredients
- 1 cup long-grain white rice
- 1/2 cup slivered almonds (optional)
- 2 (3-inch) cinnamon sticks
- 12 oz. evaporated milk or 1 1/2 cups almond milk
- 2 cups whole milk or almond milk
- 1 teaspoon ground cinnamon, plus more for serving
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Sweetener of choice (condensed milk, simple syrup, or agave, to taste)
- 7 cups filtered water, divided
Instructions
Prepare the Rice Mixture:
- Rinse the rice under cold water in a fine-mesh strainer until the water runs clear.
- Place the rice, slivered almonds (if using), cinnamon sticks, and 3 cups of water in a blender. Blend for 30 seconds to break down the rice.
- Pour the mixture into a container, cover, and refrigerate overnight or for at least 6-8 hours.
2. Blend and Strain:
- After soaking, blend the rice mixture until the rice and almonds are fully pulverized (about 1 minute).
- Strain the mixture into a bowl through a fine-mesh strainer lined with cheesecloth. Press the pulp to extract as much liquid as possible. Discard the pulp.
3. Mix the Horchata Base:
- In the strained rice milk, add evaporated milk, whole milk, ground cinnamon, vanilla extract, kosher salt, and 4 cups of filtered water.
- Whisk until well combined.
- Sweeten to taste with condensed milk, simple syrup, or agave, adding a little at a time and tasting as you go.
4. Serve and Garnish:
- Fill glasses with ice and pour the horchata over the top.
- Garnish with a sprinkle of ground cinnamon and a cinnamon stick for presentation.
- Serve immediately and enjoy!
Notes
- For a dairy-free version, substitute evaporated and whole milk with almond milk, coconut milk, or oat milk.
- Adjust sweetness to your preference using your favorite sweetener.
- Serve over ice for maximum refreshment.
- Leftover horchata can be stored in an airtight container in the refrigerator for up to 3 days. Shake well before serving.
- Add a shot of espresso or rum for an adult-friendly twist.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Drink
- Method: Blending
- Cuisine: Mexican