Traditional Mexican Agua De Horchata Recipes

TRADITIONAL MEXICAN AGUA DE HORCHATA

Steps:

• Soak the rice in water for 2-3 hours.
• In a pot, add 6 cups of water, the cinnamon powder and cinnamon sticks. Bring this to a boil. Remove from the heat and allow to cool.
• Add the cinnamon-soaked water, cinnamon sticks and soaked rice in a blender. Blend everything well. Strain out the liquid using a fine-mesh strainer or a cheesecloth. Squeeze and press down the pulp to get all the juices from the rice and cinnamon.
• Add the sugar and stir well. Serve with ice and enjoy!

HORCHATA (AGUA DE HORCHATA)

Steps:

• Place the rice, cinnamon stick, and 4 cups of hot water in a large bowl.
• Cover with plastic wrap and soak overnight.
• Overnight is best, or 8 hours minimum.
• When ready, add the soaking mixture (rice, cinnamon, and water) into a blender.
• Blend until smooth.
• Strain into a bowl.
• Add the liquid into a large pitcher.
• Add the milk, vanilla, the rest of the water, and sugar to the pitcher.
• Stir and taste for good measure.
• Chill in the refrigerator.
• Stir well before serving over ice.

AGUA DE HORCHATA

Steps:

• Rinse the rice in a colander. Place in a blender and add enough water to cover by an inch; soak 5 or 10 minutes. Add the vanilla and cinnamon and blend until finely ground. Drain the liquid through colander into a pitcher.
• Return the ground rice to the blender. Add the condensed milk and about 2 cups water and blend again. Drain into the pitcher. Discard any remaining rice.
• Add more water to the pitcher, one cup at a time, until it has the right amount of sweetness for you. Add ice and serve cold.
• Note: you can add 1 cup sugar or so and 1 cup milk, instead of the sweetened condensed milk . I suppose you could use rice or even soy milk, but I haven't tried it.