Traditional Horchata Recipes

HORCHATA MADE EASY

Steps:

• Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
• Pour rice milk into a large pitcher.
• Stir sugar water into rice milk. Serve chilled or over ice.

HORCHATA (AUTHENTIC MEXICAN RECIPE)

Steps:

• Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
• Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
• Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
• Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!

AUTHENTIC HORCHATA

Steps:

• Grind rice into very fine, cornmeal-sized pieces using a blender or coffee grinder.
• Transfer ground rice to a medium bowl, pour warm water on top, and drop in cinnamon sticks. Cover and refrigerate, 8 hours to overnight.
• Remove the cinnamon sticks. Place mixture back in the blender and puree until as smooth as possible.
• Line a sieve with a couple layers of cheesecloth and strain the mixture. Squeeze cloths to extract as much flavor as possible.
• Stir in milk, sugar, and vanilla extract until sugar has dissolved. Chill completely, at least 2 hours.
• Serve over ice, garnished with cinnamon.

HORCHATA

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

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.

HOW TO MAKE HORCHATA

Steps:

• Bring 4 cups of water to a boil (in a kettle or a sauce pan).
• In a large heat-safe bowl add the dry rice, almonds, cinnamon stick, and salt. Pour the boiling water over the rice mixture. Stir well. Then cover and refrigerate for at least 2 hours. (Could be overnight.)
• Pour the rice mixture into the blender, including the cinnamon stick. Puree until very smooth.
• Set a fine mesh strainer (sieve) over a 10-cup measuring pitcher. Pour the rice mixture into the strainer. Allow the liquid to pour through, removing any remaining debris.
• Stir in the sweetened condensed milk, evaporated milk, and vanilla extract. Add additional cold water, until you have 9-10 cups for horchata total. (9 cups for extra-thick horchata. My kids like it a little thinner.)
• Chill until ready to use. Stir before serving. Serve over ice as-is, or with a shot of rum.

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 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.