Written by:  Mirella Barrera-Betancourt

Horchata is a popular Latin American drink consisting of milk, water, cinnamon and white rice. Sweet — but not too sweet — creamy and flavorful, horchata is the perfect partner to go along with traditional cultural cuisine. It is important to note that the ingredients of horchata vary by region. This recipe is inspired by Mexican-style horchata, which is traditionally served in the United States. 

HOMEMADE MEXICAN HORCHATA

Start to finish: 4 to 8 hours

Yields: 5-6 servings

1 cup of uncooked, long grain white rice

4 cups of water

¾ can of 12 fl. ounce evaporated milk

¾ can of 14 ounce condensed, sweetened milk

Sugar (optional for sweetness) 

1-2 cinnamon sticks

½ teaspoon of vanilla extract (optional)

Ground cinnamon

Wash the rice. Combine the soaked white rice, 4 cups of cold water and cinnamon sticks in a bowl. Leave the white rice mixture to soak for a minimum of four hours to a maximum of eight hours; it may be best to leave it overnight. Refrigerate, then remove most of the cinnamon sticks. In a blender, blend the mixture until it forms a thin paste. Strain the mixture into a pitcher — ideally, using a cheesecloth or a very fine mesh sieve — to separate and remove the solid chunks of rice that may remain. In the pitcher, stir in the evaporated milk and condensed milk, vanilla extract, if used, and sugar, if used. Balance out the preferred level of sweetness by adding more water, vanilla or sugar. Garnish with 1 cinnamon stick, or ground cinnamon. Serve with ice and enjoy.

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