🌾 Traditional Mexican Horchata Recipe | Creamy & Refreshing Rice Drink 🇲🇽

 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

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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)

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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

5. Blend on high speed until the rice is finely ground (1–2 minutes).

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.

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🌟 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.