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Homemade Horchata Recipe

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.

Ingredients

1 cup long-grain white rice 4 cups water (for soaking) 4 cups milk (dairy, almond or evaporated)

Ingredients

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)

Instructions

Rinse the rice to remove excess starch. In a large bowl or blender, add the rinsed rice, cinnamon sticks and 4 cups of water.

Instructions

Let the mixture soak at room temperature for at least 4 hours, or preferably overnight for better flavor extraction.

Instructions 

After soaking, remove the cinnamon sticks, unless using ground cinnamon. Blend soaked rice and water mixture until rice is finely ground (1-2 minutes).

Instructions 

Using a fine mesh sieve or cheesecloth, strain the blended mixture into a pitcher or bowl to separate the rice pulp from the liquid.

Instructions

Press the mixture with a spoon to extract as much liquid as possible. You can discard the rice pulp.

Instructions

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.

Instructions

Serve cold over ice in a glass, and optionally garnish with a sprinkle of ground cinnamon on top. .

Advice for Cinnamon Lovers

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.