Horchata
A cool and creamy Mexican sweet rice milk beverage with notes of cinnamon, vanilla and almond.
Servings: 12 cups
Ingredients
- 1 1/2 cups of white rice, uncooked
- 3 cinnamon sticks, broken
- 6 cups of water, hot
- 4 cups of water
- 12 ounces of evaporated milk
- 14 ounces of sweetened condensed milk
- 2 teaspoons of vanilla extract
- 2 cups of unsweetened almond milk
Instructions
- Combine 1 1/2 cups of uncooked white rice, 3 broken cinnamon sticks and 6 cups of hot water in a large glass jar
- Cover and chill the mixture overnight
- Remove a few of the large portions of cinnamon sticks and transfer the rice and liquid into a blender (blend in two batches, if needed)
- Blend until the rice and cinnamon sticks are very fine
- Place a fine mesh sifter or cheesecloth over a large jar and pour the rice mixture through the mesh
- In a small saucepan, warm 4 cups of water over medium high heat
- Add 12 ounces of evaporated milk, 14 ounces of sweetened condensed milk, 2 teaspoons of vanilla extract and whisk until smooth
- Combine the strained rice milk with the warm milk mixture and add 2 cups of unsweetened almond milk
- Chill the horchata in a covered jar for several hours before serving
- Serve over ice