Creamy Horchata
A classic, refreshing drink with a smooth texture and that unmistakable hint of cinnamon.
15 min
Easy
Mexicana
4 servings
The story behind
This recipe takes me back to those hot afternoons when the only thing on your mind was finding the nearest 'aguas frescas' stand. While horchata originally comes from Spain (where they use tiger nuts), here in Mexico, we made it our own by using rice and adding that creamy touch we love so much. It’s the ultimate partner for spicy tacos or cochinita pibil. To make it feel a bit more special, serve it in a glass with plenty of ice and an extra sprinkle of cinnamon on top. It’s perfect for lunch or as a sweet treat during a mid-afternoon break.
Instructions
-
1Soak the rice and the cinnamon stick in hot water for at least an hour until the grains soften.
-
2Pour the rice, cinnamon, and the soaking water into a blender and blend until very smooth.
-
3Strain the mixture through a fine-mesh sieve to get rid of any gritty rice bits.
-
4Stir in the evaporated milk, condensed milk, and vanilla until the mixture is well combined.
-
5Add the remaining water, stir well, and serve over lots of ice.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account