Mexican Horchata With Cinnamon Recipes

EASY MEXICAN HORCHATA- CINNAMON RICE DRINK

Steps:

• Place the rice milk, sugar, and ground cinnamon into a blender.
• If you use a vanilla bean, cut it half lengthwise and scrape the seeds into the mix. Otherwise, if you use vanilla extract, add it to the milk.
• Blend until the sugar is dissolved.
• Pour into tall glasses filled with ice and garnish with cinnamon sticks for stirring.

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

HORCHATA (CINNAMON RICE MILK)

Steps:

• In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
• After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
• Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

CINNAMON HORCHATA

Steps:

• Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
• Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
• Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.