Homemade Horchata

Procedimento

1. 01
   Passaggio 1Soak rice and cinnamon7h

   Add the rice and cinnamon sticks to a large bowl. Pour in 4 cups hot water, cover, and soak for 6–8 hours. This softens the rice so it blends smoother while giving the cinnamon plenty of time to infuse into the water.

   Basmati riceCinnamon stickWater4 tazza di 8 tazza
2. 02
   Passaggio 2Blend the mixture1m 30s

   Transfer the soaked rice, cinnamon sticks, and soaking water to a blender. Blend for 1–2 minutes, or until the rice and cinnamon are very finely broken down and the mixture looks milky.

   Basmati riceCinnamon stickWater4 tazza di 8 tazza
3. 03
   Passaggio 3Strain the horchata

   Strain through a fine mesh strainer. I like my horchata extra smooth, so I also used a cheesecloth to remove as many grainy bits as possible. Keep in mind, this method also removes more of the rice solids, making the horchata slightly less thick and creamy, but it's completely optional.

   Nota

   Using cheesecloth makes the horchata extra smooth but slightly less creamy.

4. 04
   Passaggio 4Mix remaining ingredients

   Pour into a large pitcher and stir in 4 cups cold water, 2 cups whole milk, vanilla, cane sugar, and a pinch of salt. Add additional water and milk as needed to reach your preferred consistency. I used a 90 fl oz glass pitcher and added enough to fill it.

   Nota

   Adjust water and milk to reach your preferred thickness.

   WaterMilk2 tazza di 2 tazzaVanilla extractCane sugarSalt
5. 05
   Passaggio 5Chill the horchata1h 30m

   Taste and adjust the sugar if you'd like it sweeter. Refrigerate for at least 1–2 hours, or until nice and cold.

   Nota

   Taste before chilling and add more sugar if desired.

   Cane sugar
6. 06
   Passaggio 6Serve over ice

   Give it a good stir before serving since some settling is natural. Pour over plenty of ice and finish with a light dusting of ground cinnamon.

   IceCinnamon