Creamy, lightly spiced Horchata Recipe that tastes like warm memories and summer afternoons in one refreshing glass.
Ingredients
Instructions
Rinse the rice thoroughly in a colander under cold water, then transfer it to a bowl with the cinnamon sticks and 4½ cups of the warm water. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Remove most of the cinnamon sticks from the soaked rice, leaving a few small pieces behind for blending.
Blend half of the soaked rice mixture with some of the soaking liquid until completely smooth and milky, about 4 minutes.
Pour the blended mixture through a fine-mesh strainer or cheesecloth into a large pitcher, pressing the solids to extract as much liquid as possible.
Repeat the blending and straining process with the remaining rice mixture until all liquid is collected.
Stir the evaporated milk, condensed milk, vanilla, and remaining 4½ cups of water into the strained rice milk until fully combined.
Taste the horchata and adjust sweetness or dilution with sugar or water as needed.
Chill thoroughly, then stir well and serve over ice, mixing again before pouring as natural settling may occur.
Nutrition
- Serving Size
- 240 g
- Calories
- 175 kcal
- Carbohydrate Content
- 33 g
- Protein Content
- 5 g
- Fat Content
- 2 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 10 mg
- Sodium Content
- 135 mg
- Fiber Content
- 1 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 1 g
