Description
This authentic Mexican horchata is creamy, refreshing, and lightly sweet with a touch of cinnamon—perfect for a hot day or a festive treat.
Ingredients
- 1 cup long grain white rice
- 2 cups water (for soaking)
- 1/2 cup sliced almonds
- 1 cinnamon stick
- 4 cups water (for blending)
- 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 2 cups milk (or dairy-free alternative)
- Ground cinnamon, for garnish (optional)
Instructions
- Rinse the rice under cold water to remove excess starch.
- Combine rice, almonds, and cinnamon stick with 2 cups water in a bowl. Soak overnight or for at least 6 hours.
- Transfer soaked mixture (including the water) into a blender. Add 4 cups of fresh water and blend until very smooth.
- Strain through a fine mesh sieve or cheesecloth into a pitcher to remove solids.
- Stir in sugar, vanilla extract, and milk until well combined.
- Chill in the fridge for at least 2 hours before serving.
- Serve over ice and garnish with ground cinnamon if desired.
Notes
You can substitute almonds with cashews for a twist. Adjust sweetness to your preference. Keeps in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No Cook
- Cuisine: Mexican