REcipesshopaboutcontact

Mexican Horchata

Tis' the season for a chilled bevy that's smooth, creamy, nutty with hints of cinnamon and rich flavor that you'll be wondering, where was this drink my whole life?! Popular in the Mexican culture, you can make your very own in your kitchen.

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • 1 1/2 cup white rice
  • 1 large cinnamon stick (few inches long)
  • 3/4 cup raw almonds, chopped
  • 3 cups water for soaking
  • 12 oz can evaluated milk
  • 1 tablespoon vanilla
  • 1/3 cup granulated sugar
  • 1-2 cup(s) cashew milk
  • 1 cup reserved water from rice/cinnamon grounds
  • Ice

Instructions

  1. The night before, soak rice, cinnamon stick and almonds in 3 cups of water in a large bowl. Cover with plastic wrap and let sit at room temperature overnight.
  2. Strain the water from rice mixture. *Reserve water and set aside.
  3. Using a blender, blend the rice mixture and evaporated milk until very smooth and the grains are completely grounded.
  4. Using a cheesecloth, strain the blended mixture into a pitcher. *If necessary, repeat the previous two steps using the reserved water to produce more liquid. See note in blog post above.
  5. To the pitcher, add the vanilla, sugar, reserved water and cashew milk (however much to your liking). Mix and whisk well.
  6. Serve over ice, and garnish with ground cinnamon on top. Que disfrutes!