Horchata is a beverage often consumed in Mexico and South America. Some countries in Africa have their own version of horchata, but it uses different grains and tastes different than the traditional Mexican recipe found here. Horchata is often referred to as rice milk. It is deliciously refreshing with flavours of vanilla and cinnamon. It does take a little bit of time to make, but the process is very easy. The time needed to make horchata is not active time, but rather resting time to allow the flavours to blend. The prep time is actually quite minimal. You may double or half this recipe depending on the amount you wish to make. This recipe yields about 5 cups (40 oz).
** A blender is required to create this recipe. **
- ⅓ cup Long Grain Rice
- 3 Cinnamon Sticks
- 4 Cups Water
- 1 ½ Cup of Milk
- 2 Teaspoon Vanilla extract
- ⅓ to ½ Cup Sugar (To Taste) *
- In a blender, add all the rice, 2 cups of water and 2 cinnamon sticks.
- Blend for about 2 minutes or until the rice and cinnamon are roughly ground.
- Add 2 more cups of water and blend again for another 2 minutes.
- Place the blended contents in a large jar or pitcher with a lid.
- Let sit at room temperature for at least 8 hours. The longer you let the mixture sit, the more flavourful it will be. 24 hours is a good time to extract much of the flavour.
- After letting it sit, pour the mixture through a fine mesh strainer and collect the liquid in a large jar or pitcher. It is ok if a little bit of residue/solids remain in your mix.
- Stir in the milk, vanilla extract, and sugar*.
- Grate a cinnamon stick to produce roughly 2 teaspoons of cinnamon powder. Add it to the mix and stir.
- Seal and refrigerate.
- Serve over ice or in a chilled cocktail.
*Sugar is needed to make a classic style horchata, to be enjoyed by itself. If you intend on blending the horchata with a sweet liqueur or spirit, it is recommended to reduce the amount of sugar or omit it altogether.