Agua de Horchata
Directions
- 1Pour rice onto a baking sheet.
- 2Add cinnamon sticks and star anise to the rice.
- 3Toast the rice and spices in the oven at 350°F (175°C) until it smells like Latin Cinnabon.
- 4Transfer the toasted rice and spices to a bowl.
- 5Add 4 cups of water to the bowl with the rice and spices.
- 6Refrigerate the mixture overnight for 12 hours.
- 7Pour the soaked rice and spice mixture into a blender.
- 8Blend until smooth.
- 9Strain the blended mixture into a large serving pitcher.
- 10Add evaporated milk to the pitcher.
- 11Add sweetened condensed milk to the pitcher.
- 12Add vanilla extract to the pitcher.
- 13Add the remaining 4 cups of water to the pitcher.
- 14Add ice to the pitcher.
- 15Stir everything well.
- 16Serve in a glass with ice.
Ingredients
- 1 cup jasmine rice
- 3 small cinnamon sticks
- 1 star anise
- 0.25 cup almonds
- 12 oz evaporated milk
- 12 oz sweetened condensed milk
- 1 tsp vanilla extract
- 8 cups water
Equipment
ovenbaking sheetbowlblenderstrainerserving pitcherwooden spoon
Tips
- Refrigerate the rice and spice mixture overnight to ensure it blends properly.
- Strain the blended mixture well to avoid excess chunks.
- Sweetened condensed milk adds a nice sweetness to the drink.
- Vanilla extract is optional but recommended for flavor.
- Add ice for a refreshing cold drink.
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