I know I missed Cinco De Mayo by a few weeks, but I figured better late than never. Right?
I have a fondness for horchata that is hard to describe. I just love the creamy, cool, soothing feeling I get when I drink an horchata.
Oddly enough, I had never really thought about making it before. Until I kept seeing it talked about for this past Cinco De mayo. It was like it was calling to me, after all these years.
Recipes like this make me realize just how many easy things are out there that can be made easily and well at home.
All you practically need is some rice, cinnamon sticks and water. It’s crazy simple.
You will need some cheesecloth on hand to remove the fine pieces of rice that sneak through the fine mesh sieve. Otherwise, you probably have everything you need in your kitchen right now.
Oh, and be sure to let the rice soak in the water for at least 8-10 hours, preferably overnight, to get the tasty horchata flavor.
Try it out for yourself and enjoy a refreshing Mexican horchata at home!
- 1 cup long grain white rice, rinsed
- 4 cups water
- 2 cinnamon sticks
- ¼ tsp. ground cinnamon, plus more for garnish
- 1 cup milk
- ⅓ cup brown sugar, plus 2-3 tbsp. to taste
- 1¼ tsp. pure vanilla extract
- Wash and drain rice. Combine rice with cinnamon sticks in water and soak overnight in the refrigerator.
- After the rice has soaked for at least 8-10 hours, preferably overnight, discard the cinnamon sticks and pour rice and water into a blender.
- Add ¼ tsp. cinnamon and blend on low for 3-5 minutes until well blended.
- Pour blended rice mixture through fine mesh sieve two times and then through cheesecloth one more time to remove all gritty bits of rice.
- Pour strained mixture into a pitcher, add milk, brown sugar and vanilla and stir well to combine. Add more sugar if needed, to taste.
- To serve, pour over ice and garnish with ground cinnamon, if desired.