Horchata de Mango

Serves 1
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Directions

  1. 1Transfer the rinsed rice to a measuring cup.
  2. 2Add one crushed long cinnamon stick.
  3. 3Cover with four cups of boiling hot water.
  4. 4Cover the mixture and allow it to soak overnight or for at least four hours.
  5. 5Transfer the rice mixture into a blender cup, adding all of it.
  6. 6Optionally, add two teaspoons of mango concentrate.
  7. 7Blend for about two minutes until everything is smooth.
  8. 8Transfer the blended mixture to a jar and strain it using a cheesecloth to ensure it's not grainy.
  9. 9Return to the blender and add the ripe mangoes.
  10. 10Add the sweetened condensed milk (the whole can is recommended for a sweeter horchata).
  11. 11Add one can of evaporated milk.
  12. 12Add the Mexican vanilla blend.
  13. 13Blend with four cups of milk for a creamier horchata, or use water.
  14. 14Blend until smooth.
  15. 15Transfer the blended mixture to a pitcher.
  16. 16Finish by adding cold water to the pitcher and mix well.
  17. 17Taste and adjust for sweetness if needed before serving.

Ingredients

  • 1.5 cup white rice; rinsed
  • 1 large cinnamon stick
  • 4 cups boiling water
  • 2 tsp mango extract
  • 0.5 cup sugar
  • 4 large ripe mangos
  • 1 tsp Mexican vanilla blend
  • 4 cups milk
  • 1 can condensed milk
  • 1 can evaporated milk
  • 4 cups cold water
  • 1 serving love

Equipment

blenderjarcheeseclothpitchermeasuring cup

Tips

  • Crush the cinnamon stick before soaking.
  • Strain the horchata using a cheesecloth to prevent it from being grainy.
  • Adjust the amount of sweetened condensed milk based on desired sweetness.