How to make authentic Horchata, Mexico's famous cinnamon-infused rice water drink. It's mild slightly sweet cinnamon infused flavor complements spicy Mexican food. It's one of many delicious aguas frescas prepared in Mexican homes.
Keyword: Horchata Drink, Horchata Recipe, How to Make Horchata
Servings: 610 oz. cups
Author: Andrés Carnalla
1can14oz. sweetened condensed milk
1tsp.ground cinnamonadd to taste
In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
Uncover the mixture. Remove the cinnamon sticks and discard.
Strain the mixture to separate the rice. Reserve the liquid.
Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
Serve over ice with a sprinkle of cinnamon.
For a less sweet drink, reduce the sweetened condensed milk by half.
For a dairy-free horchata, substitute 1 cup of unsweetened, unflavored almond milk for the whole milk.
If it is too thick, add 1 cup cold water and stir well.
Horchata will keep for 2 days in the refrigerator.