Description
Refreshing homemade Horchata, a creamy and delicious rice-based drink with cinnamon and almonds, perfect for hot days.
Ingredients
Scale
- 1 cup long-grain white rice
- 6 cups water, divided
- 1 Mexican cinnamon stick (canela), about 3 inches long
- 1/2 cup blanched almonds
- 1/4 cup granulated sugar, or to taste
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Ice, for serving
- Ground cinnamon, for garnish (optional)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear (about 2-3 minutes).
- Soak the Rice, Cinnamon, and Almonds: In a large bowl or pitcher, combine the rinsed rice, 4 cups of water, the Mexican cinnamon stick, and the blanched almonds. Ensure the rice and almonds are fully submerged.
- Refrigerate and Soak: Cover and refrigerate for at least 8 hours, or preferably overnight.
- Drain the Soaked Mixture: Drain the rice, cinnamon, and almonds, discarding the soaking water.
- Blend the Ingredients: Transfer the drained rice, cinnamon stick (reserve a small piece for garnish if desired), and almonds to a high-powered blender. Add the remaining 2 cups of fresh water.
- Blend Until Smooth: Blend on high speed until completely smooth (about 3-5 minutes), stopping to scrape down the sides as needed.
- Strain the Mixture: Place a fine-mesh sieve or cheesecloth-lined colander over a large pitcher or bowl. Pour the blended mixture through the sieve, pressing down on the solids to extract as much liquid as possible.
- Discard the Solids: Discard the solids remaining in the sieve.
- Add Sugar and Vanilla: Stir in the granulated sugar, vanilla extract, and a pinch of salt to the strained horchata. Adjust sugar to taste.
- Stir Until Dissolved: Stir well until the sugar is completely dissolved.
- Chill the Horchata: Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Serve Over Ice: Fill glasses with ice and pour the chilled horchata over the ice.
- Garnish (Optional): Garnish with a sprinkle of ground cinnamon or a small piece of cinnamon stick, if desired.
- Enjoy! Serve immediately.
Notes
- For the best flavor, use high-quality ingredients, especially Mexican cinnamon (canela).
- Don’t skip the soaking step; it’s crucial for softening the rice and almonds.
- Blend thoroughly to avoid a gritty texture.
- Adjust the sweetness to your preference. A squeeze of lime juice can add a nice touch of acidity.
- Horchata is best served ice cold.
- Variations:
- Vegan: Ensure your vanilla extract is vegan-friendly.
- Spiced: Add a pinch of ground nutmeg or cloves.
- Chocolate: Add 1-2 tablespoons of cocoa powder to the blender.
- Strawberry: Blend in a handful of fresh or frozen strawberries.
- Troubleshooting:
- Too thick: Add more water.
- Too thin: Add a tablespoon of rice flour to the blender and blend again.
- Gritty: Blend more thoroughly and strain carefully.
- Not sweet enough: Add more sugar.
- Too sweet: Add a squeeze of lime juice.
- Storage: Store leftover horchata in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as it may separate.
- Prep Time: 15 minutes
- Cook Time: 5 minutes