Horchata is a drink with origins that are believed to date all the way back to the 8th century. Many countries have their own version of this drink which utilize their countries native ingredients. This recipe is inspired by the Mexican version of horchata and is made with rice, water, milk, vanilla, cinnamon, almonds and sugar. This drink is great served as a refreshing beverage on a warm day or to accompany spicier food.
- 1 cup of uncooked long grain rice
- 5 cups of water
- 1/2 cup of almonds
- 1 cinnamon stick
- 1 tbsp of vanilla extract
- 1/2 cup of sugar
- 1/2 cup of milk
- In a blender, add all of your ingredients except the milk and vanilla.
- Blend on low speed until your rice, almonds and cinnamon are ground up into smaller pieces (about 1 minute).
- Now pour the contents from your blender into a large bowl making sure to scrape out any pieces left behind.
- Now add your vanilla and milk and mix well.
- Cover the mixture for at least 6 hours but preferably over night to let the flavors come out of the rice, almonds and cinnamon and permeate the liquid.
- After your horchata mixture has rested, place a sieve with cheese cloth over that over a large bowl.
- Pour your horchata mixture through this to take out the rice, almonds and pieces of cinnamon. Discard these.;Now the horchata is ready to drink.
- To serve:
- I like to have a nice frothy top on my horchata so I pour it into a mason jar, place a lid on it and shake it vigorously until a foamy top forms.
- Then you fill a glass with a lot of ice and pour your horchata over the ice.
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