Traditional Mexican Horchata
| Servings |
Cups
|
Ingredients
- 1 Cup White Rice
- 2 Sticks Cinnamon
- 8 Cups Water, divided
- 1 12oz Can Sweetened Condensed Milk
- 1 14oz Can Evaporated Milk
- 1/2 Cup Sugar
- 1/2 Teaspoon Vanilla
Ingredients
|
|
Instructions
- The night before you want to serve the Horchata, soak the white rice and cinnamon sticks in 4 cups of water in the fridge. Be sure to rinse the rice thoroughly in fresh water before soaking!
- The next day, pour your water/cinnamon/rice into a blender. Blend for about 4 minutes until the rice and cinnamon sticks are very small pieces.
- Use a VERY fine strainer, or cheese cloth, to pour from the blender into a large pitcher. You want to remove as much of the rice/cinnamon stick grit as you can.
- Next, add the remaining ingredients. You can add more/less sugar at this point to your taste. Serve over ice and with a lime wedge!
Share this Recipe
About The Author
Ashley Craft
| Servings |
Cups
|
Ingredients
- 1 Cup White Rice
- 2 Sticks Cinnamon
- 8 Cups Water, divided
- 1 12oz Can Sweetened Condensed Milk
- 1 14oz Can Evaporated Milk
- 1/2 Cup Sugar
- 1/2 Teaspoon Vanilla
Ingredients
|
|
Instructions
- The night before you want to serve the Horchata, soak the white rice and cinnamon sticks in 4 cups of water in the fridge. Be sure to rinse the rice thoroughly in fresh water before soaking!
- The next day, pour your water/cinnamon/rice into a blender. Blend for about 4 minutes until the rice and cinnamon sticks are very small pieces.
- Use a VERY fine strainer, or cheese cloth, to pour from the blender into a large pitcher. You want to remove as much of the rice/cinnamon stick grit as you can.
- Next, add the remaining ingredients. You can add more/less sugar at this point to your taste. Serve over ice and with a lime wedge!
Share this Recipe
Leave A Comment