Serves 1
Directions
- 1Toast rice and cinnamon sticks in a hot pan over medium heat.
- 2Continue toasting until the rice is golden, resembling the color of Mexican rice.
- 3Add the toasted rice and cinnamon sticks to a large bowl with hot water.
- 4Cover the bowl and let the rice soak for at least 5 hours.
- 5Once soaked, transfer the rice and soaking water to a blender.
- 6Blend on high for no more than 30 seconds.
- 7Strain the blended mixture through a fine mesh strainer into a pitcher.
- 8Add evaporated milk to the strained horchata.
- 9Add sweetened condensed milk to the pitcher.
- 10Add three cups of water to the mixture.
- 11Add a little bit of vanilla extract.
- 12Add a pinch of salt.
- 13Whisk the mixture thoroughly.
- 14Top off the pitcher with ice.
- 15Serve the horchata over ice, garnished with a cinnamon stick.
Ingredients
- 1 cup long grain rice
- 3 cinnamon sticks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 tsp vanilla
- pinch salt
- 4 cups hot water
- 3 cups water
Equipment
skilletlarge bowlblenderfine mesh strainerpitcher
Tips
- Toast your rice to bring out sweeter, nutty flavors.
- Soak the rice for at least 5 hours, or overnight.
- Blend the rice mixture on high for no more than 30 seconds.
- Adjust the amount of water to achieve desired concentration.
- Stir the horchata every time before pouring.
- Garnish with a cinnamon stick for presentation and added flavor.
- Use 2 cups of water for a more concentrated horchata or 3 cups of water for a sweet spot.
- For the garnish you can use extra cinnamon sticks too.
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