Directions
- 1Take rice and cinnamon sticks and toast them inside the oven at 350°F until it smells like Latin cinnabon.
- 2Add star anise to the rice and cinnamon sticks.
- 3Toast the rice, cinnamon sticks, and star anise in the oven until it smells like a Latin cinnabon.
- 4Pour the toasted rice and spices into a bowl.
- 5Add 4 cups of water to the bowl with the toasted rice and spices.
- 6Refrigerate the mixture overnight for 12 hours to allow it to blend properly.
- 7Pour the rice mixture from the bowl into a blender.
- 8Blend the mixture until smooth.
- 9Strain the blended mixture into a large glass dispenser to remove any excess chunks.
- 10Add evaporated milk for silkiness.
- 11Add sweetened condensed milk for sweetness.
- 12Add a little bit of vanilla extract.
- 13Finish it off with a little bit more water.
- 14Add some ice to the mixture.
- 15Stir everything together with a wooden spoon.
- 16Serve the Agua de Horchata over 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
baking sheetovenbowlblenderstrainerdispenserspoonglass
Tips
- Do not refrigerate the rice overnight as it will not blend properly.
- For a silkiner texture, use evaporated milk and sweetened condensed milk.
- Strain well to avoid excess chunks.
- The addition of vanilla extract is optional, but enhances the flavor.
- You can add more water or ice for a desired consistency and chillness
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