An easy and delicious recipe for making authentic Mexican Horchata. The perfect drink for a hot summer day.
- 1 cup rice
- 9 cups water
- 2 cinnamon sticks
- 1/2 cup almond slices
To Make the Horchata
- 1 can (12 oz) evaporated milk
- 1 cup sugar
- 1 tbsp vanilla extract
- ground cinnamon, for garnish
Rinse the rice once with water.
In a blender, add rice, the cinnamon sticks, sliced almonds, and water. Blend for 2-3 minutes until the rice and cinnamon sticks break up.
Move to the fridge and let rest overnight (8 hours or longer),
The next day, use a fine mesh strainer over a large pitcher, slowly strain the rice water. Strain multiple times, if necessary, to catch all the little bits of rice. (You want the liquid to be as clear as possible.)Throw away the rice, almonds, and cinnamon stick.
Stir in the evaporated milk, vanilla extract, and sugar. Chill until ready to serve.
When ready to drink, pour the horchata over ice. Add a little bit of ground cinnamon on top. Enjoy!
If you like your horchata sweeter, add more sugar.
If you don't want to use evaporated milk, you can use regular whole milk or a milk substitute (almond milk, coconut milk, etc.)