Mexican Horchata
Serves 8
Directions
- 1Put one cup of dry long grain white rice in a large high power blender and pulverize it into a powder.
- 2Pour in eight cups of very hot water.
- 3Add in two sticks of cinnamon.
- 4Put the lid back on and let this sit on the countertop overnight until the water is cooled and the cinnamon sticks have softened.
- 5Make sure your lid is still very secure and blend for two minutes.
- 6Very slowly pour the mixture through a cheesecloth into a pitcher to ensure the horchata is smooth and not gritty.
- 7Add in one can of evaporated milk and one can of sweetened condensed milk.
- 8Add a touch of vanilla and a quarter cup of sugar (optional).
- 9Give it a good stir to incorporate everything.
Ingredients
- 1 cup dry long grain white rice
- 8 cups very hot water
- 2 sticks cinnamon sticks
- 1 can evaporated milk
- 1 can sweetened condensed milk
- touch vanilla
- 0.25 cup sugar
Equipment
blenderpitcherstrainercheesecloth
Tips
- Don't use ground cinnamon, it's not the same.
- If you have a very fine mesh strainer, then you can skip the cheesecloth.
- Store in the fridge for about three or four days.
- Give it a good stir before serving again.
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