Mexican Horchata is a traditional beverage served cool, often along with tacos or other street-style food. This creamy drink is formed by creating a rice-milk base and adding cinnamon flavor to the mix. While it does take several hours to prepare, this potable is worth the wait!
- ½ cup rice
- 2 cinnamon sticks, broken up
- 4 cups water, divided
- 1 tsp ground cinnamon
- 6 oz. sweetened condensed milk
- 6 oz. milk of choice
1. Add to a large bowl or pitcher cleaned rice, cinnamon sticks and 2 cups water. Cover, and leave on the counter or refrigerate at least 4 hours or overnight.
2. Remove large pieces of cinnamon sticks from rice mixture. Divide rice mixture into two batches, to make blending easier.
3. Carefully blend each batch rice mixture in a blender or with an immersion blender until a paste forms and mixture is smooth.
4. Use a fine mesh strainer or cheesecloth to collect as much liquid from the remaining rice mixture as possible, making sure to eliminate any lumps from the drink mixture. Press on the rice to obtain as much liquid as possible.
5. Add in the remaining 2 cups water, ground cinnamon, milk, and sugar, to your preference, to the mixture. Stir and chill in the fridge, at least 1 hour or serve immediately over ice.
- Sweetened condensed milk will help give the horchata a creamy texture, but other milk or milk substitutes can be used.
- If worried about rice in the drink mixture, strain the mixture again until reaching desired consistency.