Homemade Horchata

Name: Homemade Horchata
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 2 cup Basmati rice; 2 pc Cinnamon stick; 1920 ml Water; 480 ml Milk; 2 tsp Vanilla extract; 0.5 cup Cane sugar; Salt to taste; Ice; Cinnamon to taste

by Erick Labra@ericklabra

A creamy rice, cinnamon and milk drink, chilled and served over ice.

Open in Guston

15 min
15 min total
8 servings
Easy difficulty

Nutritionper serving

approximately 262 kcal
Protein: approximately 5.4 g, 8% of calories
Fat: approximately 2.3 g, 8% of calories
Carbs: approximately 53.7 g, 84% of calories

Not counted: Ice.

Mexican

Drinks #horchata

Cookware

Blender
Sieve
Cheesecloth

Contains

Dairy

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps6

Step 1. Soak the rice
Add the and to a large bowl. Pour in 4 cups hot , cover, and soak for 6–8 hours.
Soaking softens the rice so it blends smoother and lets the cinnamon infuse into the water.
Step 2. Blend the soaked mixture
Transfer the soaked , , and soaking to a blender. Blend for 1–2 minutes, or until the rice and cinnamon are very finely broken down and the mixture looks milky.
Step 3. Strain the horchata
Strain through a fine mesh strainer. For an extra smooth result, strain again through a cheesecloth to remove as many grainy bits as possible.
Straining through cheesecloth removes more rice solids, making the horchata slightly less thick and creamy. This step is optional.
Step 4. Stir in the remaining liquids
Pour into a large pitcher and stir in 4 cups cold , 2 cups whole , vanilla, , and a pinch of . Add additional water and milk as needed to reach your preferred consistency.
Vanilla extract
Step 5. Chill the horchata
Taste and adjust the if you'd like it sweeter. Refrigerate for at least 1–2 hours, or until nice and cold.
Step 6. Serve over ice
Give it a good stir before serving, since some settling is natural. Pour over plenty of and finish with a light dusting of ground .