By leah jones
Horchata is a traditional, sweet and refreshing beverage with a bunch of different variations. Generally, it has a base of rice, nuts and/or seeds.
It originated in Spain but is popular across Latin America and other parts of the world, especially in Mexico where it has become a staple.
The most popular variation of horchata is the traditional Mexican Horchata de Arroz. The flavor is sweet and creamy, with a hint of cinnamon and occasionally vanilla.
1 cup long-grain white rice 4 cups water (for soaking) 4 cups milk (dairy, almond or evaporated)
1 teaspoon vanilla extract (optional) 2 cinnamon sticks/ground cinnamon ½ to 1 cup sugar (adjust to taste) 2 cups cold water or ice for dilution (optional)
Rinse the rice to remove excess starch. In a large bowl or blender, add the rinsed rice, cinnamon sticks and 4 cups of water.
Let the mixture soak at room temperature for at least 4 hours, or preferably overnight for better flavor extraction.
After soaking, remove the cinnamon sticks, unless using ground cinnamon. Blend soaked rice and water mixture until rice is finely ground (1-2 minutes).
Using a fine mesh sieve or cheesecloth, strain the blended mixture into a pitcher or bowl to separate the rice pulp from the liquid.
Press the mixture with a spoon to extract as much liquid as possible. You can discard the rice pulp.
If the horchata is too thick or sweet for your taste, dilute it with 1-2 cups of cold water or serve it over ice. Mix well and refrigerate until chilled.
Serve cold over ice in a glass, and optionally garnish with a sprinkle of ground cinnamon on top. .
If you prefer a stronger cinnamon flavor, you can blend a small piece of the cinnamon stick with the rice or add ground cinnamon directly.
Enjoy your homemade Horchata de Arroz.