Horchata Mexicos Favorite Rice Drink Recipes

HORCHATA RECIPE

Steps:

• 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.

HORCHATA: MEXICO'S FAVORITE RICE DRINK

Steps:

• Gather the ingredients.
• Pulverize the rice in a blender until it reaches a floury consistency.
• Toss it with the cinnamon stick and lime zest, and let it rest in an airtight container at room temperature overnight.
• Put the rice mixture back in the blender and blend it until the cinnamon stick pieces get fully broken down.
• Add 2 cups of water to the mixture and stir it.
• Put it in the refrigerator to soak for 2 hours.
• Strain the liquid into a pitcher or bowl through a fine sieve or a few layers of cheesecloth, squeezing frequently to remove as much of the milky rice water as possible.
• Add the remaining 3 cups of water and the sugar; stir until the sugar dissolves.
• Refrigerate the horchata until completely chilled.
• Serve it over ice, if desired.

FAST EASY HORCHATA

Steps:

• Fill a measured pitcher with 3 cups of water. Add rice flour, vanilla, cinnamon and mix well.
• This will ensure there aren't any clumps.
• Add the rest of the water to the 1 gallon measure line, condensed milk and sugar (to taste) Stir and mix well. Enjoy!

HORCHATA (MEXICAN BREAKFAST DRINK)

Steps:

• Put the rice in a blender and process for two to three minutes, until ground to a powder.
• Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and leave to sit overnight or for at least six hours.
• Remove the cinnamon stick and place the rice mixture in the blender.
• Blend for four or five minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add a third of the water and blend again for about 15 seconds.
• Strain into a jug through a dampened tea towel or coffee filter. Do not skip this step or the drink will have a chalky taste.
• Add most of the remaining water, little by little, as well as the vanilla and the sugar, stirring until the sugar has dissolved.
• If the mixture is too thick, add some additional water. Horchata should have the consistency of milk.
• Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice.