Horchata
Prep: 5 Minutes | Cook: 10 Minutes | Resting Time: Overnight | Total: 12 Hours 15 minutes
Makes 8 Servings
Ingredients
1 C rice
8 C Water - 4 cups water for soaking the rice, 4 cups for mixing
2–3 cinnamon sticks
16oz Condensed milk
16oz Evaporated milk
2 tsp Vanilla
Recipe Summary
Soak rice with cinnammon sticks overnight
Blend rice and cinnamon sticks. Strain and set aside
Mixed blended rice and cinnamon with condensed milk, evaporated milk, water, and vanilla
Serve cold.
Recipe
Soak 1 cup of rice in 4 cups of water with 2–3 cinnamon sticks. For best flavor, soak for at least 8 hours or overnight.
Add rice, rice water, and cinnamon sticks to a blender. Blend until the majority of the rice is incorporated. You may have to stop blending and dislodge rice from the bottom of the blender because the small pieces have a tendency to sink.
Using a fine mesh strainer, cheesecloth, or coffee filter, strain the blended mix into a large container or bowl. Any remaining rice pieces will be the texture of sand at this point — avoid spilling to save yourself a lot of clean up time.
Add water, condensed milk, evaporated milk, and vanilla. Mix until the condensed milk is fully incorporated.
Chill for at least 4 hours or serve immediately with ice.
Why the Recipe Works
The starch from the rice makes an extremely creamy drink when blended. Added to evaporated and condensed milk, it becomes an extremely smooth drink that is slightly sweet and reminiscent of rice pudding.
Horchata is a traditional Mexican drink served with meals and helps mute any spicy flavors from Mexican dishes such as salsa.