.png){kind=logo}
Here’s a classic Mexican Horchata recipe for you 🇲🇽 – refreshing, creamy, and naturally sweet!
🌾 Traditional Mexican Horchata Recipe
Prep Time: 10 mins
Soaking Time: 4–8 hours or overnight
Total Time: ~10 mins (plus soaking)
Servings: 4–6 cups
Ingredients:
- 1 cup long grain white rice
- 1 cinnamon stick (preferably Mexican cinnamon – “canela”)
- 4 cups water (for soaking)
- 2 cups milk (or evaporated milk for a richer version) – optional
- ½ to ¾ cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract (optional but traditional)
- Pinch of salt
- Ground cinnamon (for garnish)
- Ice cubes (for serving)
Instructions:
1. Rinse the rice under cold water to remove excess starch.2. Soak the rice and cinnamon stick in 4 cups of water. Cover and let it sit at room Temperature for at least 4 hours or overnight for best flavor.
3. After soaking, remove the cinnamon stick, and pour the rice and water mixture into a blender.
4. Add:
- Optional milk (for a creamy version)
- Sugar
- Vanilla extract
- A pinch of salt
6. Strain the mixture through a fine mesh sieve or cheesecloth into a pitcher to remove solids. You can strain twice for an extra smooth drink.
7. Chill in the refrigerator.
8. Serve over ice, and sprinkle with ground cinnamon on top.
🌟 Tips:
- Want it dairy-free? Use almond milk or skip milk altogether.
- Add a few blanched almonds to the rice when soaking for a nutty touch.
- Store refrigerated for up to 3 days.
