Traditional Mexican Horchata
Horchata de Arroz is a popular Mexican refreshing drink made with ground rice, milk and cinnamon. Learn how to make this delicious drink!
Servings 12 cups
- 1 cup uncooked white rice
- 2 cinnamon sticks
- 1-12 oz. can evaporated milk
- 1-12 oz can condensed milk
- 8 cups of warm water divided
- Sugar to taste
- Ground cinnamon to garnish optional
- 1/2 teaspoon vanilla optional
Wash and drain the rice. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
Once you'r read to blend the rice, remove most of the cinnamon sticks but it's okay to leave small pieces with the rice.
Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it's very smooth and it forms a paste like texture. About 4 minutes long.
Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
Repeat this process for the rest of the rice, water & cinnamon mixture.
Stir in the milks, vanilla (0ptional), and 4 cups of water. Stir well.
Taste and add more sugar or water if needed.
Chill and stir before serving over ice.
- Break the cinnamon sticks in large pieces before you place in the bowl to soak. This will give more flavor from the inside of the cinnamon.
- If you don't have cinnamon sticks, you can soak the rice with 1 tablespoon of cinnamon powder.
- If you decided to use vanilla, don't add too much of it as it will overpower the cinnamon & rice flavor.
- To make a boozy version just add some rum to make Rumchata!
Serving: 1cup | Calories: 170kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 132mg | Fiber: 1g | Sugar: 6g