Mexican Horchata

Serves 8
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Directions

  1. 1Put one cup of dry long grain white rice in a large high power blender and pulverize it into a powder.
  2. 2Pour in eight cups of very hot water.
  3. 3Add in two sticks of cinnamon.
  4. 4Put the lid back on and let this sit on the countertop overnight until the water is cooled and the cinnamon sticks have softened.
  5. 5Make sure your lid is still very secure and blend for two minutes.
  6. 6Very slowly pour the mixture through a cheesecloth into a pitcher to ensure the horchata is smooth and not gritty.
  7. 7Add in one can of evaporated milk and one can of sweetened condensed milk.
  8. 8Add a touch of vanilla and a quarter cup of sugar (optional).
  9. 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.
Mexican Horchata | Clip Recipe