Buy Now → Mexican Horchata
Delicious sweet, creamy homemade horchata is made with rice, cinnamon, and vanilla. It's the perfect drink for cooling off on a hot summer day, and it makes a refreshing accompaniment to your favorite Mexican food.
- Prep Time: 10 minutes
- Inactive Time: 5 hours
- Cook Time: 0 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Drinks
- Method: Blender
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 cup white rice
- 1/2 cup almonds, chopped
- 1 cinnamon stick
- 2/3 cup sugar
- 1 Tablespoon vanilla extract
- 12 ounces evaporated milk
- 1 1/2 cups milk
- 4 cups water
- ground cinnamon
Instructions
- Add rice, cinnamon, and almonds to a bowl. Cover ingredients with water (about 1 1/2 cups). Let soak for at least 5 hours or overnight, until the rice has slightly softened.
- Using a fine mesh strainer, strain the water from the cinnamon, rice and almond mixture. Pour the strained mixture into a blender, and dispose of the water.
- Blend the cinnamon, rice, and almond mixture along with the evaporated milk. Blend until the mixture is smooth and the grains of rice are finely ground.
- Strain the liquid through a fine mesh strainer into a pitcher. Add the sugar, vanilla, and milk, stirring until combined. Pour in the 4 cups of water. Serve with ice and a dash of cinnamon.
Notes
Adapated from My Latina Table.
Find it online: https://wanderzestblog.com/mexican-horchata/
