Horchata
Creamy, ice-cold rice milk scented with cinnamon and vanilla — the classic Mexican agua fresca that's endlessly refreshing.
Ingredients
- 1 cuplong-grain white rice(uncooked)
- 2 piececinnamon stick(Mexican canela preferred)
- 4 cupswater(for soaking)
- 2 cupscold water(for blending)
- ½ cupgranulated sugar(adjust to taste)
- 1 tspvanilla extract
- 2 cupswhole milk(or water for dairy-free)
- 1 pinchground cinnamon(for serving)
Method
- 01
Rinse the 1 cup long-grain white rice under cold water until the water runs mostly clear.
- 02
Combine the rinsed rice and 2 cinnamon sticks in a large bowl. Pour in the 4 cups water, cover, and soak at room temperature for at least 8 hours or overnight.
- 03
Discard the cinnamon sticks. Pour the soaked rice and all of its soaking water into a blender.
- 04
Add the 2 cups cold water to the blender. Blend on high for 2 full minutes until the mixture is as smooth as possible.
- 05
Set a fine-mesh strainer lined with two layers of cheesecloth over a large pitcher. Pour the blended rice mixture through in batches, pressing the solids gently to extract all the liquid. Discard the rice pulp.
- 06
Add the ½ cup granulated sugar and 1 tsp vanilla extract to the strained liquid. Stir until the sugar is fully dissolved.
- 07
Pour in the 2 cups whole milk and stir to combine. Taste and adjust sugar if needed.
- 08
Refrigerate until thoroughly chilled, at least 1 hour. Stir well before serving over ice, and finish each glass with a pinch of ground cinnamon.
Adapted from public domain & community sources