While at the family reunion, my brother-in-law had horchata to complement the Mexican style dinner they were serving. I am the biggest fan of Mexican food and the horchata was one of the best I’d ever tried. After we got home I was remembering the milky, smooth taste and decided I wanted to make some of my own.
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Horchata
Ingredients
2/3 cup of white rice
3 cups of warm water
One 2-inch cinnamon stick
3/4 to 1 cup of sugar
2 cups of rice milk or regular milk
Ground cinnamon, for serving
Directions
In a blender, grind the rice so it is in fine pieces, roughly the consistency of very coarse polenta. (If your blender won’t go that fine, that’s okay and just break up the rice as much as possible.)
Transfer the rice to a bowl then pour warm water over it and add the cinnamon stick. Cover and refrigerate at least eight hours, but preferably overnight.
Pluck out the cinnamon stick then puree the rice and water until it’s as smooth as possible. Strain the mixture through a sieve lined with a few layers of cheesecloth, squeezing it relatively firmly to extract as much of the rice flavor as possible.
Stir in the sugar and milk, mixing until the sugar is dissolved. Taste, and adjust sweetness, if necessary. Refrigerate until completely chilled. Serve over ice with a sprinkling of ground cinnamon on top. Store in the refrigerator for up to four days.
Try toasting he rice beforehand, it gives it a nutty flavor :) if you’re up to it of course <3
Great idea, thank you! (:
The horchata of Spain is made with tiger nuts, but this sounds very interesting and yummy. Great post!
<3
I love horchata! I can’t wait to try making it. (I’ve featured this post on BlogHer’s Facebook page.) :) -Y
never heard of that either. sounds delicious though. have to give it a try.
This sounds delicious! I’ve never heard of it before and I’m surprised because I grew up in a Mexican community. Thanks for sharing the recipe.