Ingredients
Main Ingredients
- 1 cup uncooked white rice
- 2 cinnamon sticks
- 4 cups hot water
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 3 cups cold water
- ½ teaspoon vanilla extract (optional)
- ¼-½ cup sugar (optional; to taste)
Instructions
- Soak and Blend Rice: Add the uncooked white rice and 4 cups of hot water into a blender. Quickly pulse blend for about 30 seconds to roughly chop the rice pieces. Then, add the cinnamon sticks to the blender.
- Refrigerate Mixture: Transfer the entire blender container with rice, water, and cinnamon sticks to the refrigerator and allow it to soak and chill for at least 2 to 3 hours. This steeping process infuses the water with the rice and cinnamon flavors.
- Blend Until Smooth: After soaking, blend the entire mixture again including the cinnamon sticks for 30 to 60 seconds until smooth. This ensures the flavors are well combined and the rice is finely processed.
- Strain Liquid: Pour the rice mixture through a triple layer of cheesecloth set inside a fine mesh sieve to strain out rice solids and cinnamon sticks. Use a spatula or spoon to press and extract as much liquid as possible for a smooth drink.
- Mix in Milks and Flavorings: Stir in the evaporated milk, sweetened condensed milk, and 3 cups of cold water into the strained liquid. Add vanilla extract if using. Taste the horchata and add sugar to your preference, stirring to dissolve fully.
- Chill and Serve: Refrigerate the horchata until cold and ready to serve. Pour into glasses over plenty of crushed ice. Enjoy the refreshing and creamy drink!
Notes
- Leftover rice grains may settle at the bottom of the horchata; avoid stirring to prevent a gritty texture.
- Use a ladle to serve the horchata gently to leave the sediment undisturbed.
- Adjust sugar quantity according to your sweetness preference; vanilla extract is optional but adds a nice aroma.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
