food
Mexican Horchata
Created in Spain, many countries have their own version of Horchata. This recipe is inspired by the regional rice-based variations across Mexico.
food
Mexican Horchata
Created in Spain, many countries have their own version of Horchata. This recipe is inspired by the regional rice-based variations across Mexico.
Supplies
- 1 cup uncooked white rice
- 1/2 cup sliced almonds
- 4 cups hot water
- 1 large toasted cinnamon stick
- 1 teaspoon vanilla
- 3/4 can sweetened condensed milk (10 ounces)
- 1 can evaporated milk (12 ounces)
- Zest of 1/2 lime
Steps
- Rinse the rice and drain
- Toast one large cinnamon stick
- Add rice, cinnamon stick and sliced almonds to 4 cups of water in blender - set aside for 2-4 hours or overnight in the fridge
- Then, blend for about 1 min or until smooth
- Strain through cheesecloth, directly into your serving pitcher
- Add 1 can evaporated milk
- Add 3/4 can of sweetened condensed milk
- Add 2 teaspoons of vanilla extract
- Add zest of 1/2 lime
- Stir well making sure all the condensed milk is dissolved
- Pour over a glass full of ice
- Optional: dust the top with ground cinnamon to taste