Ingredients
Method
Step 1: Soak the Rice
- Start by rinsing the 1 ½ cups of uncooked long-grain white rice under cold water. This helps remove excess starch for a smoother drink. In a bowl, combine the rinsed rice with 4 cups of boiling water. Cover it and let it soak for about 4 hours or, if you're like me and can’t wait, overnight is even better for infusing the flavors.
Step 2: Blend the Mixture
- After soaking, it's time for the fun part. Transfer the soaked rice and water mixture into a blender. Add the 2 sticks of Mexican cinnamon, 1/4 teaspoon of ground nutmeg, 2 teaspoons of ground cinnamon, and 2 teaspoons of vanilla essence. Blend this mixture until it’s completely smooth. The longer you blend, the creamier your horchata will be.
Step 3: Strain the Mixture
- Now comes the straining. Grab a fine mesh strainer or cheesecloth and place it over a large bowl or pitcher. Pour the blended mixture through it to separate the liquid from the solids. This step is crucial for achieving that silky texture that horchata is celebrated for.
Step 4: Sweeten the Horchata
- Once strained, you should have a beautiful, creamy liquid. Add 2 cups of milk (or your favorite plant-based almond milk), 1 tablespoon of sweetened condensed milk, and 1/3 to 1/2 cups of white granulated sugar. Stir it well and taste; adjust sweetness if necessary.
Step 5: Chill and Serve
- Refrigerate your horchata for at least an hour before serving. Chilled horchata is the way to go! Serve it over ice, and for an extra touch, sprinkle a little cinnamon on top just before handing it to your guests.
Notes
- Use Mexican cinnamon for a more authentic taste. It’s worth seeking out!
- Adjust sweetness according to your taste. Some like it sweeter than others.
- For a creamier texture, blend longer. The longer the rice blends, the richer the outcome.
- If you have leftover horchata, don't let it go to waste; use it in smoothies or drizzled over desserts.
- Add a splash of coffee for an exciting twist, creating a delightful coffee-horchata blend.