Cook and Scale
Horchata de Arroz
6 servings · 15 min total
A creamy, cinnamon-spiced Mexican rice drink, sweet and refreshing over plenty of ice. Naturally dairy-light and beloved everywhere.
Ingredients
- 200 g white rice
- 1¼ l water
- 1 cinnamon stick
- 150 g white sugar
- 1 tsp vanilla extract
- 1 dl milk
- 6 ice cube
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the rice overnight — Combine the rice, water, and cinnamon stick in a large jug. Cover and soak at room temperature overnight, or at least 4 hours.
- 2.
Blend the soaked rice — Remove the cinnamon stick, then blend the rice and its soaking water until as smooth as possible.
- 3.
Strain the mixture — Strain through a fine cloth or nut-milk bag into a pitcher, pressing to extract all the liquid.
- 4.
Sweeten and chill the horchata — Stir in the sugar, vanilla, and milk until dissolved. Chill well, then serve over ice cubes.