Originally from Valencia, Spain, horchata was traditionally made with tiger nuts. But since then, horchata has taken on various forms in different cultures. The Mexican version, particularly popular throughout North America has a wonderful creamy texture and soothing spice notes. Here’s how you can make this delicious drink at home.
Ingredients:
- 1 cup uncooked long-grain white rice
- 4 cups water
- 1/2 cup milk (use almond, rice, or coconut milk for a vegan version)
- 1/2 to 3/4 cup granulated sugar (based on your sweetness preference)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Ground cinnamon, for garnish
Instructions:
- Rinse your rice under cold water. Place the rinsed rice in a bowl with the cinnamon stick and cover with 4 cups of water. Soak at room temperature for at least 8 hours, or overnight.
- Remove the cinnamon stick and pour the rice and water into a blender. Add vanilla extract and blend until the rice is completely pulverized.
- Strain the mixture through a fine mesh sieve or cheesecloth.
- Transfer the strained liquid into a pitcher. Stir in the milk and sugar.
- Refrigerate the horchata until it is chilled.
- Stir the horchata well before serving. Pour over ice in tall glasses and sprinkle with a dash of ground cinnamon for garnish.
