Horchata

Name: Horchata
Cuisine: Mexican
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

Serves 1

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Horchata

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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.

Horchata

Serves 1

instagram.com

Horchata

instagram.com

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.