Creamy Homemade Horchata
A delightful beverage that brings the essence of traditional Mexican cuisine right to your kitchen.
Servings: 4 servings
Calories: 250kcal
Equipment
- Blender
- Fine Mesh Strainer
- Mixing Bowl
- Pitcher
Ingredients
Ingredients Group Label
- 1 cup Long Grain Rice Rinsed thoroughly to remove excess starch.
- 4 cups Water For soaking the rice and blending.
- 1 stick Cinnamon Stick Adds warm, aromatic flavor.
- 4 cups Milk Can use whole or non-dairy milk alternatives.
- 1/2 cup Granulated Sugar Adjust according to taste preferences.
- 1 teaspoon Vanilla Essence Optional, enhances flavor.
Instructions
- Rinse the rice under cold water until the water runs clear.
- Soak the rinsed rice in 4 cups of water with one cinnamon stick for at least 4 hours or overnight.
- Blend the soaked rice with the cinnamon stick and 2 cups of fresh water until smooth.
- Strain the blended mixture into a pitcher, pressing down to extract as much liquid as possible.
- Add 4 cups of milk, 1/2 cup of sugar, and 1 teaspoon of vanilla essence to the strained liquid. Stir until sugar dissolves.
- Chill the horchata in the refrigerator for at least 1-2 hours before serving.
- Serve over ice and garnish with a sprinkle of cinnamon if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
For variations, consider adding cocoa powder for a chocolate version or blending in fruits for a fruity twist.