Rice Cooler Drink Mexican Style Horchata Recipes

BEST EVER HORCHATA

Steps:

• Add the rice, water and cinnamon sticks to the blender. Blend until the rice starts to break up or about 1 minute. Allow the rice and water to stand at room temperature for at least 3 hours.
• In a large pitcher, use a strainer and pour the mixture though and discard the rice. Stir in the milk, vanilla and sugar. Chill before serving.

COCONUT-RICE COOLER: HORCHATA DE COCO

Steps:

• One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
• The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
• In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
• Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.

MEXICAN HORCHATA WITH CINNAMON

Steps:

• Horchata, also known as orxata, originates from Valencia, Spain, and has now grown to reach interest across both South America and Europe. For our recipe, we chose the more popularly used Mexican version of this classic rice and milk-based refreshment. Sweet, creamy, and refreshing, it's guaranteed to make an appearance at your snack time. Step 1
• Pour milk into a wide skillet and bring to a boil. Reduce to simmer and cook, stirring frequently, until reduced by half, about 20 to 30 minutes. Step 2
• Strain reduced milk into a large saucepan; add the water and cinnamon sticks. Bring to a boil, reduce to simmer and cook 5 minutes. Remove from heat and let sit 15 minutes. Remove cinnamon stick and reserve. Step 3
• Combine the rice flour or crushed white rice, sugar, and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate for at least 4 hours. Step 4
• Pour the liquid into a pitcher, discarding the sediment that has settled. Serve cold or over ice with cinnamon sticks.

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.

MEXICAN HORCHATA

Steps:

• Pour rice, water, and cinnamon into a blender and blend it until the rice is broken up and the water looks milky, let it sit overnight in the refrigerator.
• Using cheesecloth or a fine-mesh strainer over a pitcher to remove the rice, pour the rice milk into a pitcher.
• Add the plant-based milk, sugar, and vanilla extract, mix well and enjoy it poured into a glass of ice.

HORCHATA RECIPE

Steps:

• Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom.
• Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
• Cover and chill 8 - 12 hours.
• Strain mixture through a fine mesh sieve into a pitcher. Serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.

MEXICAN HORCHATA: RICE AND ALMOND DRINK

Steps:

• Add 1 cup white rice to a blender or food processor and grind it as fine as you can.
• Add 3/4 cup raw almonds, 1 cinnamon stick, 1/4 cup sugar and only 4 cups of warm water. Blend together.
• Let this mixture sit overnight in the fridge.
• The next day, give it another blend and then add 4 cups of cold water and another 1/2 cup sugar. Combine well and taste for sweetness, adding more sugar if needed.
• Strain the mixture and discard the leftover solids. Using a fine mesh sieve works but you can also add a few layers of cheesecloth to it if you want.
• Serve immediately over ice and optionally add a final dash of cinnamon.

HORCHATA DE COCO (MEXICAN COCONUT RICE DRINK)

Steps:

• Place coconut and rice in a blender. Pour boiling water on top. Allow to set for 15 minutes.
• Blend 1 minute on high speed.
• Strain mixture through a fine mesh sieve into a bowl, pressing mixture with a spoon or silicone spatula to remove as much liquid as possible. Discard solids.
• Add coconut milk, rice milk, sugar, vanilla, and cinnamon. Whisk to combine and until sugar dissolves.
• Transfer mixture to a pitcher. Chill thoroughly.
• Serve chilled over ice.

HORCHATA

Steps:

• Add uncooked rice, cinnamon sticks and 2 cups of water to a blender and blend for 2 minutes. Add 2 more cups of water and blend again until the cinnamon sticks and rice are finely ground.
• Pour into a large pitcher or other tall container with a tight fitting lid and let soak for at least 6 hours or overnight.
• Using a cheesecloth or a fine mesh strainer, strain the mixture into a large pitcher. Discard the rice.
• To the pitchers, stir in sugar and milk until sugar is dissolved. Pour horchata over ice in glasses. Sprinkle cinnamon on top for garnish.

MEXICAN HORCHATA RECIPE

Steps:

• Add rice, organic cinnamon stick, and 4 cups of very warm water to a medium-sized bowl. Let soak overnight at room temperature, or until the rice softens and the cinnamon stick is soft enough to break into several smaller pieces.
• Transfer the rice mixture to a high-powered blender and blend to combine. Add 2 cups cold water, almond milk, dates, 2 tablespoons honey, vanilla extract, and almonds. Blend until thoroughly combined and no large solids remain. Taste and add additional honey, if desired.
• Strain contents of blender with a fine-weave mesh strainer and 1-2 layers of cheesecloth. When finished, discard remaining solids in the strainer and transfer the reserved liquid to a pitcher or other container.
• Refrigerate until chilled, or serve immediately over ice with whole cinnamon sticks or a sprinkle of ground cinnamon, for garnish. Enjoy!

PRESSURE COOKER HORCHATA - MEXICAN SWEET RICE DRINK

Steps:

• Get the recipe instructions from the Mealthy Recipe Website by following this link.

HORCHATA

Steps:

• Compliment any of your favorite meals with this sweet and refreshing Traditional Mexican Horchata drink made with rice, water, cinnamon, sugar, and vanilla.
• Step 1 Combine rice and cinnamon stick with 4 cups of water in a blender.
• Step 2 Pulse until rice is coarsely ground.
• Step 3 Pour mixture into a large bowl and allow to soak at room temperature at least 4 hours or overnight.
• Step 4 Puree rice mixture until smooth. Strain through cheesecloth or a fine-mesh strainer.
• Step 5 Add remaining water*, sugar and vanilla, if desired. Stir until sugar dissolves. Chill.
• Step 6 Stir horchata before serving. Cooking Tips For a richer drink, use 4 cups of your favorite milk or milk alternative instead of water. Leftover horchata will keep in the refrigerator for up to 2 days.

RICE COOLER DRINK MEXICAN STYLE - HORCHATA

Steps:

• Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
• Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
• Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
• Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
• FOR FLAVOR VARIATIONS:
• CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
• CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
• STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
• CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.