The Kitchen
Homemade Mexican Horchata
Mexican horchata is sweet, creamy, and oh-so-addicting! Transfer the rice to a large bowl and add the cinnamon with 1 quart (4 cups) of cold water.
Ingredients · Servings 6
- 1 ½ cup uncooked Carolina Enriched Long Grain Rice
- 2 cinnamon sticks
- 1 can (14 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract (optional)
- ½ cup heavy cream (optional)
- Ice (for serving)
- Ground cinnamon (for garnishing (optional))
Method · 485 min
- Place the rice on a fine-mesh sieve and rinse until the water runs clear. Transfer the rice to a large bowl and add the cinnamon with 1 quart (4 cups) of cold water. Cover and refrigerate overnight, or for at least 4 hours.
- Transfer the soaked rice with the cinnamon sticks and water into the jar of a high-speed blender. Blend until as smooth as possible.
- Place a cheesecloth (or a fine-mesh sieve) over a pitcher and strain the liquid so all the solid bits stay behind.
- Stir in the evaporated milk, sweet condensed milk, salt, vanilla extract and heavy cream (if using)
- You can serve immediately, over ice, or chill for a couple of hours until ready to serve. If desired, garnish with ground cinnamon or cinnamon sticks.
Cover and refrigerate overnight, or for at least 4 hours. Transfer the soaked rice with the cinnamon sticks and water into the jar of a high-speed blender. Place a cheesecloth (or a fine-mesh sieve) over a pitcher and strain the liquid so all the solid bits stay behind.
Stir in the evaporated milk, sweet condensed milk, salt, vanilla extract and heavy cream (if using) You can serve immediately, over ice, or chill for a couple of hours until ready to serve. If desired, garnish with ground cinnamon or cinnamon sticks.
