Horchata — Cinnamon Rice Milk
Cool, creamy, and subtly sweet, this horchata recipe features toasted rice and a long soak for maximum flavor and refreshment. A taste of Mexico in every sip!
Horchata — Cinnamon Rice Milk
Cool, creamy, and subtly sweet, this horchata recipe features toasted rice and a long soak for maximum flavor and refreshment. A taste of Mexico in every sip!
The Key Move
Toast the rice until fragrant and golden brown to unlock its nutty flavor.
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The Setup
- Skillet
- Large Bowl
- Blender
- Fine-Mesh Sieve
- Pitcher
The Mise en Place
5Your prep station before cooking begins
Horchata is not creamy enough.
Ensure the rice is soaked for a sufficient amount of time (at least 8 hours) to release its starches.
Horchata is too sweet.
Reduce the amount of sugar added, or use a sugar substitute.
The Method
TOAST
Prep aheadIn a dry skillet over medium heat, toast the rice and cinnamon sticks (3 sticks) until the rice is fragrant and lightly golden brown, about 5-7 minutes.
Rice is lightly golden brown • Aromatic toasted rice
Burn risk: Spices scorch fast. Keep heat moderate and stir; once fragrant, add liquid or aromatics.
SOAK
Prep aheadTransfer the toasted rice and cinnamon sticks (3 sticks) to a large bowl. Add the water (8 cups), stir, and let it soak at room temperature for at least 8 hours, or overnight.
BLEND
Pour the soaked rice mixture into a blender and blend until smooth and creamy, about 2-3 minutes.
Mixture is smooth and creamy
STRAIN
Strain the mixture through a fine-mesh sieve or cheesecloth into a pitcher, discarding the solids.
SWEETEN
Stir in the sugar and vanilla extract (1 tsp) (if using) until the sugar is dissolved. Adjust sweetness to taste.
Sweetness level is balanced
CHILL
Chill the horchata in the refrigerator for at least 30 minutes before serving. Serve over ice and garnish with a cinnamon stick, if desired.
Refreshing and cold
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