Horchata
A traditional, creamy, and subtly sweet Mexican beverage made from soaked rice, flavored with cinnamon and vanilla. It's a refreshing, milky-looking drink that is naturally dairy-free.
Soak rice and cinnamon
In a small bowl, combine 0.25 cup (50g) uncooked long-grain white rice and 1 small cinnamon stick. Pour 1 cup (240 ml) cold water over them. Cover and refrigerate for at least 4 hours, or preferably overnight.
💡 Tips:
- •Soaking is essential for softening the rice and infusing flavor. A longer soak results in a creamier texture.
Blend ingredients
After soaking, transfer the rice, cinnamon stick, and the soaking water to a blender. Add 0.5 cup (120 ml) fresh cold water, 2 tablespoons granulated sugar, and 0.25 teaspoon vanilla extract. Blend on high speed for 2-3 minutes, until the rice is completely broken down and the mixture is milky.
💡 Tips:
- •Ensure the mixture is as smooth as possible. Blending well extracts maximum flavor and creaminess.
Strain the horchata
Pour the blended mixture through a fine-mesh sieve lined with cheesecloth or a clean nut milk bag, placed over a clean bowl or glass. Press gently on the solids to extract as much liquid as possible. Discard the strained rice pulp and cinnamon stick remnants.
💡 Tips:
- •Do not squeeze too hard, as this can push fine particles through, making the horchata gritty. A second strain can be done for an even smoother drink.
Chill and serve
Pour the strained horchata into a glass filled with 1 serving of ice. If desired, dust with 1 pinch ground cinnamon for garnish. Serve immediately.
💡 Tips:
- •Horchata is best served very cold. Adjust sugar to your taste before serving.
- 💡For an extra creamy horchata, you can add 1 tablespoon of sweetened condensed milk or a splash of evaporated milk during the blending step.
- 💡Experiment with other spices like a tiny pinch of nutmeg or a few whole cloves during the soaking stage.
- 💡This recipe makes a perfect single serving, but you can easily scale it up to make a pitcher for gatherings.
- 💡Pairing horchata with spicy Mexican dishes provides a wonderful contrast, as its sweetness and creaminess help to cool the palate.
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