Learn how to make horchata, sweet Mexican rice milk mixed with cinnamon, for the perfect summer drink.
How To Make Horchata | Homemade Recipes
It’s hard to find a drink that’s more refreshing than a tall glass of ice-cold horchata. One of the most popular aguas frescas across all of Latin American, horchata has variations that include chopped almonds and others that swap out rice for different types of seeds. Whatever your favorite type of horchata is, it’s a safe bet to say that they’re all universally delicious, no matter what they’re made with.
- 2 qt. water
- 1 c. rice
- 1/2 c. almonds
- 1 cinnamon stick
- 2 c. milk
- 1/2 c. agave syrup
- 1 tbsp. vanilla extract
- 1/4 c. cream
Step 1: Bake Ingredients
Add a cup of rice, 1 cinnamon stick and half a cup of broken almonds onto a small baking tray. Bake it at 350F for 10 to 15 minutes.
Step 2: Blend!
Once the almonds and rice have a nice golden color, throw them into a blender along with 2 quarts of hot water. Blend it on medium speed for about 5 minutes.
Step 3: Add Flavor, Mix & Refrigerate
After the rice mixture is completely blended, pour it into a large pitcher and add a tablespoon of vanilla extract and half a cup of agave syrup for extra flavor. Stir it around until combined and place the entire thing in the refrigerator for at least 8 hours. Leaving it overnight is your best bet.
Step 4: Mix, Strain and Shake
After however many hours, pull the pitcher out and give it a quick mix.
Strain it into a mixer.
Add two cups of milk, a bit of ice and give it a good shake.
Step 5: Serve!
Finally, fill a glass with ice, pour in the horchata and top it off with 1/4 cup of cream, which is just the leftover rice mixture you have.
Sprinkle a bit of cinnamon and enjoy!
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