Created in Spain, many countries have their own version of Horchata. This recipe is inspired by the regional rice-based variations across Mexico.
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
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
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