Cook and Scale
Horchata
6 servings · 15 min total
A creamy, sweet Mexican rice drink infused with cinnamon and vanilla, served ice cold and refreshing.
Ingredients
- 200 g white rice
- 1¼ l water
- 1 tsp ground cinnamon
- 1½ dl sweetened condensed milk
- 1 dl milk
- 100 g white sugar
- 1 tsp vanilla extract
- ice cube to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the rice and cinnamon — Combine the rice, water, and cinnamon in a large bowl or jar and soak overnight, or at least 4 hours, at room temperature.
- 2.
Blend the rice mixture — Blend the soaked rice mixture, including the soaking water, until as smooth as possible.
- 3.
Strain the horchata base — Strain the mixture through a fine cheesecloth or nut milk bag into a pitcher, squeezing out as much liquid as possible.
- 4.
Sweeten and chill the horchata — Stir in the condensed milk, milk, sugar, and vanilla extract until fully dissolved, then chill well.
- 5.
Stir and serve over ice — Serve over ice, stirring again before pouring as the rice may settle.