This Horchata recipe makes a cool refreshing rice-based drink that is best for hot summer days. Perfect for the Cinco de Mayo party. This is my take on the traditional Mexican rice milk drink with cinnamon and almonds.
2cupsmilkany plant-based or dairy milk, I used evaporated milk
½cupcondensed milk
1teaspoonvanilla extract
¼teaspoonsalt
Instructions
Add raw long-grain white rice, sliced almonds, and cinnamon sticks to a large bowl. Rinse the mix under tap water well. Drain.
Pour 4 cups water and let it soak in water for a minimum of 4 hours, best overnight in the refrigerator.
Drain the rice and collect water in a large bowl.
For strong cinnamon flavor blend all cinnamon with rice and almonds. For subtle flavor, remove some of the cinnamon. I used 2 large cinnamon sticks soaked overnight to infuse flavor while blending leaving just ½ cinnamon stick.
Add drained rice mix to high power blender. Pour 1-2 cups of soaked water to help blend rice.
Blend for 3-4 minutes.
Strain rice milk through a fine mesh sieve. Best use cheesecloth lined over a mesh strainer and drain the liquid. Discard all the grits. It’s important to get rid of all the grits, they are not pleasant to drink.
If needed strain the milk 2-3 times through a fine mesh sieve.
To a large pitcher pour rice milk, evaporated milk, condensed milk, vanilla extract, and a dash of salt.
Stir it well.
Chill in the refrigerator before serving.
Best served chilled over a glass of ice.
Video
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.