This post was last updated on April 18, 2015 to include new images and a recipe video.
With Cinco De Mayo coming up around the corner, I have a delicious horchata recipe for you to enjoy.
I have such a fondness for horchata. I just love the creamy, cool, soothing feeling I get when I drink an horchata. It’s like tasty rice milk, but with cinnamon and other goodness.
Oddly enough, I had never really thought about making it for the longest time. But, for some reason, it felt like it was 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. Once you break down that barrier and realize it’s something that can be made from scratch, everything opens up.
All the ingredients you really need are some rice, milk, cinnamon sticks and water. See? I told you it was crazy simple.
You will either need some cheesecloth on hand or a very fine mesh sieve to remove the tiny 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. It’ll still work if you only let it sit for a few hours, but the flavor won’t be nearly as rich.
Try it out for yourself and enjoy a refreshing Mexican horchata at home for Cinco De Mayo!
Or, you know, tonight…whatever works 🙂
- 1 cup long grain white rice, rinsed
- 4 cups water
- 2 cinnamon sticks
- ¼ tsp. ground cinnamon, plus more for garnish
- 1 cup almond milk (can also use regular milk)
- ⅓ cup brown sugar, plus more 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.
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