Ingredients
1 cup long-grain white rice, rinsed
2 whole cinnamon sticks (preferably Ceylon/Canela)
4 cups warm water
1/2 cup granulated sugar (adjust to taste)
1/2 cup whole milk or evaporated milk
1 teaspoon vanilla extract
Ground cinnamon for garnish
Ice cubes for serving
Instructions
Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch.
Step 2: In a large bowl or jar, combine the rinsed rice, cinnamon sticks, and 4 cups of warm water. Cover and let soak at room temperature for at least 8 hours, or overnight in the refrigerator.
Step 3: Pour the rice, cinnamon sticks, and soaking water into a high-speed blender. Blend on high for 2-3 minutes until the mixture is as smooth as possible.
Step 4: Strain the mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag into a large pitcher. Squeeze well to extract all the liquid and discard the solids.
Step 5: Stir in the sugar, milk, and vanilla extract until the sugar is completely dissolved.
Step 6: Taste and adjust sweetness if necessary. Chill the horchata in the refrigerator for at least 2 hours.
Step 7: Stir well before serving over ice. Garnish with a sprinkle of ground cinnamon.
Notes
For a dairy-free version, use almond milk or extra water. Ensure the rice is blended very finely for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 18g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: horchata recipe, mexican rice milk, authentic horchata, cinnamon drink, agua fresca
