Mexican Horchata is a sweet, cinnamon rice milk drink that is super popular. This version is easy to make with options to keep the rice in the drink, or to remove.
Preparation time:10 minutes
- 1 cup uncooked white rice
- 4 cups water
- 12 ounces evaporated milk
- 1/2 cup milk
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
How To Prepare
Pour the rice and water into a blender. Let soak at room temperature 3 to 4 hours, or up to 12 hours, until rice is softened.
Strain and reserve the rice infused liquid and discard rice, or keep the rice in the water (see recipe notes).
Add in the evaporated milk, milk, sugar, vanilla extract, and ground cinnamon in with the rice and water.
Blend on high until completely smooth. Serve chilled or over ice.
Straining Rice: Optional
Some people do not like the texture of the ground rice in their horchatar, and they prefer to strain. If you do not mind the texture, you definitely do not have to strain, and some people prefer it this way. Just make sure to blend for a full 2 minutes if you intend to keep the rice in your drink. It will be slightly thicker and have a powdery quality.