Horchata, a popular traditional Mexican drink, is a refreshing concoction that celebrates simplicity and heritage. This Mexican Horchata recipe invites you to indulge in a creamy, dreamy drink that’s as soothing as it is delicious. Made with long grain white rice soaked overnight, this drink is a testament to patience and the magic of time.
Ingredients:
- 1 cup long grain white rice
- 1/2 cup slivered almonds (optional)
- 2 (3-inch) cinnamon sticks, plus extra for serving
- 1 (12-ounce) can evaporated milk or 1 1/2 cups almond milk
- 2 cups whole or almond milk
- 1 teaspoon ground cinnamon, plus extra for serving
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Condensed milk, simple syrup or agave, to serve
Method of cooking:
Rinse white rice under cold water until water runs clear.
In a large bowl, combine the rinsed rice, slivered almonds and cinnamon sticks. Cover with 4 cups of water and leave to soak at room temperature for at least 5 hours, or overnight for best results.
Once soaked, remove the cinnamon sticks and blend the rice and almond mixture in batches until smooth.
Strain the mixture through a fine sieve or cheesecloth into a jug, pressing or squeezing to extract as much liquid as possible.
Stir in the evaporated milk or almond milk, whole milk or extra almond milk, ground cinnamon, vanilla extract and kosher salt.
Chill the horchata in the fridge until it’s cold.
Serve over ice and sweeten to taste with condensed milk, simple syrup or agave. Garnish with extra cinnamon sticks and a sprinkle of ground cinnamon.
