This simple horchata formula has an extraordinary parity of velvety rice and cinnamon enhance, with only somewhat vanilla to round things out. And keeping in mind that a bona fide horchata formula is sans dairy, I like to add a little milk to mine fair to make it somewhat creamier. Simply don't run excessively far with the milk or the sugar on the grounds that horchata is extremely a watery rice drink, not a milk drink, and it should just be gently improved.
When I was arranging our Mexican holiday feast, I needed to serve something to drink other than Brazilian Limeade, which, while delectable, isn't actually really Mexican. That is the point at which those containers of smooth white horchata spotted with minor bits of cinnamon rung a bell.
- 1 1/3 cups uncooked white long-grain rice
- 2 whole cinnamon sticks
- 4 cups water
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup granulated sugar
- Ice
- Ground cinnamon, for garnish
Instructions
- Combine the rice, cinnamon sticks, and 2 cups of the water in a blender. Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes). Add the 2 remaining cups of water and blend again.
- Let the rice mixture soak at room temperature at least 8 hours, or overnight.
- Once the rice mixture has soaked for at least 8 hours, pour through a fine mesh strainer into a pitcher. Discard the rice and cinnamon stick solids and rinse the strainer well. Strain the mixture again one more time, just to make sure the horchata isn't gritty.
- Stir in the milk, vanilla, and sugar, then chill ready to serve. Serve over plenty of ice with a sprinkle of ground cinnamon on top.
Read more our recipe Strawberry Margarita Mocktail #healthy #smoothiedrink
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