Serves 1
Directions
- 1To a saucepan, add 2 cups of water, 2 cinnamon sticks, and 1.5 cups of sugar.
- 2Set the saucepan on high heat and allow the sugar to dissolve.
- 3Once the sugar has dissolved, transfer the simple syrup, set it aside, and allow it to cool down.
- 4Once the simple syrup has cooled down, add 2 cups of white rice flour (ground white rice) to a blender cup.
- 5Add the simple syrup along with the cinnamon sticks to the blender.
- 6Add 2 additional cups of water and 2 teaspoons of Mexican vanilla blend to the blender.
- 7Mix on high speed for 3 minutes.
- 8After 3 minutes, transfer the mixture to a jar.
- 9Use a piece of cheesecloth to strain the horchata mixture into the jar.
- 10Add between 6 to 8 cups of water to the jar, depending on desired dilution, and mix.
- 11Taste and adjust the horchata as needed.
- 12Add ice or add it before serving.
- 13Garnish with a cinnamon stick.
Ingredients
- 2 cups water
- 2 cinnamon sticks
- 1.5 cups sugar
- 2 cups white rice flour
- 2 cups water
- 2 tsp Mexican vanilla blend
- 6 cups water
- 8 cups water
Equipment
saucepanblenderjarcheese cloth
Tips
- If you can't find rice flour or don't mind waiting, soak 1.5 cups white rice with 0.5 cup sliced almonds overnight or for at least 4 hours.
- You can use your sweetener of choice such as stevia, monk fruit sweetener, or agave nectar instead of sugar.
- Taste the horchata and adjust the dilution as needed.
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