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.
Servings 8 servings
Calories 291kcal
Equipment
Ingredients
- 1 cup white rice
- ½ cup almonds chopped
- 1 cinnamon stick
- ⅔ cup sugar
- 1 Tablespoon vanilla extract
- 12 ounces evaporated milk
- 1 ½ cups milk
- 4 cups water
- ground cinnamon
Instructions
- Add rice, cinnamon, and almonds to a bowl. Cover ingredients with water (about 1 ½ 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.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 70mg | Potassium: 294mg | Fiber: 2g | Sugar: 24g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg
