# Horchata

Creamy, ice-cold rice milk scented with cinnamon and vanilla — the classic Mexican agua fresca that's endlessly refreshing.

_Beverage · Mexican_

Prep: 15 min · Total: 15 min · Yields: 6 servings

## Ingredients

- 1 cup long-grain white rice (uncooked)
- 2 piece cinnamon stick (Mexican canela preferred)
- 4 cups water (for soaking)
- 2 cups cold water (for blending)
- ½ cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- 2 cups whole milk (or water for dairy-free)
- 1 pinch ground cinnamon (for serving)

## Instructions

1. Rinse the 1 cup long-grain white rice under cold water until the water runs mostly clear.
2. 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.
3. Discard the cinnamon sticks. Pour the soaked rice and all of its soaking water into a blender.
4. Add the 2 cups cold water to the blender. Blend on high for 2 full minutes until the mixture is as smooth as possible.
5. 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.
6. Add the 0.5 cup granulated sugar and 1 tsp vanilla extract to the strained liquid. Stir until the sugar is fully dissolved.
7. Pour in the 2 cups whole milk and stir to combine. Taste and adjust sugar if needed.
8. Refrigerate until thoroughly chilled, at least 1 hour. Stir well before serving over ice, and finish each glass with a pinch of ground cinnamon.

## Tip

> Blend the soaked rice for the full 2 minutes — stopping early leaves starch granules that make the finished drink gritty even after straining.

Tags: vegetarian, make-ahead, dairy-free, summer, 5-ingredient

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Canonical: https://just-recipes.io/recipes/horchata