Traditional Mexican Horchata
4 hrs + overnight soakMakes 12 cups
A creamy rice milk drink infused with cinnamon, sweetened with condensed and evaporated milk, strained smooth and served chilled.
| prepRinse rice in a colander under cold water | |||||||||
| 200 g uncooked white rice | Soak rice, cinnamon & water overnight, 4 hrs min | Remove most cinnamon sticks, leave small pieces | Blend half the rice mixture until very smooth, 4 min | Strain through fine sieve, push solids with spatula | Blend & strain remaining rice mixture | Stir in evaporated milk, condensed milk & vanilla | Stir in remaining water, mix well | Taste, add sugar or water to adjust | Chill, stir well before serving over ice |
| 2 cinnamon sticks | |||||||||
| 950 ml warm water (for soaking) | |||||||||
| 355 ml evaporated milk | |||||||||
| 355 ml sweetened condensed milk | |||||||||
| ½ teaspoon vanilla (optional) | |||||||||
| 950 ml warm water (for finishing) | |||||||||
| sugar to taste | |||||||||
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