Homemade Horchata

Method

1. 01
   Step 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 cup of 8 cup
2. 02
   Step 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 cup of 8 cup
3. 03
   Step 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.

   Note

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

4. 04
   Step 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.

   Note

   Adjust water and milk to reach your preferred thickness.

   WaterMilk2 cup of 2 cupVanilla extractCane sugarSalt
5. 05
   Step 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.

   Note

   Taste before chilling and add more sugar if desired.

   Cane sugar
6. 06
   Step 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