Horchata Recipe
A smooth, refreshing rice-based horchata infused with cinnamon and vanilla, then finished with milk and sugar. An overnight soak allows the rice and cinnamon to develop a fuller aroma and creamy texture before the beverage is strained and chilled.
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Ingredients
For the Rice and Cinnamon Base:
- 1 1/2 cups uncooked long-grain white rice
- 4 cups hot water divided
- 2 Mexican cinnamon sticks or Ceylon cinnamon sticks for a gentler cinnamon flavor
For Finishing the Horchata:
- 1/3 to 1/2 cup granulated sugar adjusted according to preferred sweetness
- 2 teaspoons ground cinnamon
- 2 cups milk or unsweetened almond milk for a dairy-free alternative
- 2 teaspoons vanilla extract
Instructions
- Place the 1 1/2 cups of uncooked long-grain white rice, 2 cinnamon sticks, and 2 cups of the hot water in a blender.
- Blend for approximately 1 to 2 minutes, or until the rice and cinnamon sticks have been coarsely ground. This initial blending releases the cinnamon flavor while beginning to break down the rice.
- Pour the remaining 2 cups of hot water into the blender.
- Blend the mixture again to further reduce the rice and cinnamon particles and distribute their flavors throughout the liquid.
- Transfer the blended rice-and-cinnamon mixture to a pitcher or container fitted with a lid.
- Place it in the refrigerator and allow it to soak overnight, or for a minimum of 8 hours. The extended resting period gives the cinnamon time to infuse the liquid while the rice contributes a fuller, creamier consistency.
- Once the soaking period is complete, strain the mixture through a fine-mesh strainer or cheesecloth into a clean pitcher or large bowl.
- Discard the remaining rice and cinnamon solids so the resulting horchata base is as smooth as possible.
- Pour 2 cups of milk or unsweetened almond milk into the strained rice liquid. Add 2 teaspoons of vanilla extract, 2 teaspoons of ground cinnamon, and 1/3 to 1/2 cup of granulated sugar.
- Stir thoroughly until the ingredients are evenly incorporated and the sugar has dissolved. Taste and adjust the amount of sugar within the stated range as desired.
- Refrigerate the finished horchata until thoroughly chilled. Stir well immediately before serving, then pour over ice.
Notes
Mexican cinnamon provides a distinctive traditional flavor, while Ceylon cinnamon may be used for a softer cinnamon profile.
Unsweetened almond milk may be substituted for dairy milk and contributes a light, nutty character while keeping the horchata dairy-free.
For the best texture and aroma, allow the rice and cinnamon mixture to soak overnight rather than shortening the resting period.