Homemade Mexican Horchata
Horchata is a traditional Mexican drink made from rice, cinnamon, and vanilla, often served chilled. It's a creamy, refreshing beverage with a unique sweet and spiced flavor.
Ingredients
- 1 cup long-grain white rice
- 1 cinnamon stick
- 4 cups water
- 1 cup milk
- 1 cup condensed milk
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
Instructions
Toast the Rice
- In a skillet over medium heat, you toast the rice and cinnamon. Many people soak it, but I prefer to toast it because it releases more of its flavor and aroma!
- Mix the rice and cinnamon in low heat for about 5 minutes until the rice is nice and golden. By this time your kitchen will be smelling soo good!
Transfer the Mixture
- Once the rice and cinnamon stick have soaked and the rice has a golden color, transfer the mixture to a blender.
- Add 1 teaspoon of vanilla extract, 2 cups of water, 1 cup of condensed milk, and 1 cup of evaporated milk to the blender.
Blend Thoroughly
- Blend the mixture until it is completely smooth and the rice is well pulverized. This usually takes about 2-3 minutes. Aim for a silky, creamy consistency.
Strain the Mixture
- Place a fine-mesh strainer or cheesecloth over a large bowl or pitcher.
- Pour the blended mixture through the strainer to separate the liquid from any remaining rice solids. You may need to do this in batches.
- Use a spoon to press down on the solids to extract as much liquid as possible.
Dilute and Chill
- After straining, add 1-2 cups of cold water to the horchata to adjust the sweetness and thickness to your preference.
- Stir well and refrigerate the horchata until it is thoroughly chilled.
- When ready to serve, fill glasses with ice cubes and pour the chilled horchata over the ice.