Horchata is a beautiful Mexican rice drink that lovely and refreshing, and it’s so simple to make you do yourself a disservice if you don’t try this.
It’s also incredibly easy… no cooking necessary.
This is another one of those recipes that’s more of an idea than a strict recipe. There are variations and of course you’re free to mix it up any way you like.
So let’s get started.
1 c. uncooked rice. It can be white or brown rice, but I personally prefer brown rice because white is just so vapid. It holds almost no nutritional value.
8 c. water
1 cinnamon stick
1 t. vanilla
1/2 t. ground cinnamon (optional)
1/2 c. sugar
1/2 t. salt
1/2 c. heavy cream (optional)
1. Put rice and 4 cups of water into a blender with the cinnamon stick. Blend for about 2mins to chop up the rice and the cinnamon. Blend until the cinnamon is in really small pieces.
2. Empty the blender into a large bowl or pitcher and add the other 4 cups of water.
3. Let sit on the counter for at least 3hrs. I typically do mine later at night and let it sit all night and finish it in the morning, but 3-5hrs will do.
4. Once your 3-5hrs has passed, strain it with a fine passer or cheese cloth.
5. Add the salt, sugar, ground cinnamon, and vanilla.
6. It’s best to let it sit for about 30min to 1hr to help blend and mellow the flavors. It’ll make a difference.
1. You can sweeten with anything you like. Condensed milk is popular and it makes it really creamy, but it also increases the calorie count, so whatever you like. I also like how pure it is just having water soaked in rice.
2. Play around with the amounts. The ones I use here are just a guide. Tune this to your liking once you get the base down. Maybe you’ll adjust the sugar levels, or the cinnamon.
3. For sort of a summertime nog, spike it with some rum or bourbon.
4. You could also use almond milk to replace all or even part of the water.