Mexican Horchata ("Agua de Horchata")

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Ingredients

2 cups long-grain white rice (you definitely want white rice)
1 Mexican cinnamon stick (or regular cinnamon stick is fine)
4 cups hot water
1 cup whole milk (optional, but highly recommended!)
2 tsp vanilla extract
6 cups water
3/4 cup sugar
ice cubes for chilling
ground cinnamon for dusting

Instructions

Place the rice and cinnamon in large glass bowl and add the hot water. Cover the bowl with plastic wrap or a dish, then let soak for 8 hours or overnight.
After the long soak, pour the rice, cinnamon, and water into a blender and blend until it becomes a smooth, watery paste.
Strain the mixture into a wide-mouth pitcher or mason jar. Stir to help the mixture go through the strainer.
Add the milk (if using), vanilla extract, and the 6 cups water. Stir in the sugar, then place in fridge until ready to serve.
Stir before serving due to the rice mix settling to the bottom. Serve in glasses over ice and dust the top with cinnamon.
ENJOY on a hot day!

Notes

There you go! Super easy. Yes it takes an 8 hour soak, but otherwise it is so simple to make.

Now, a few notes:
1. If you have a high powered blender like the Vitamix you could probably get away with NOT soaking the rice due to the blender being powerful enough to blend the hard rice. I have a Vitamix but I have always just soaked the rice anyway so I have no tried this yet.
2. If you're not sure about using all the sugar, add a little bit at a time and taste. Just add to your liking!
3. If your horchata is too thick, you can always add more water.
4. Horchata can be refrigerated up to 2 days.

Tried this recipe?Let us know how it was!

Mexican Horchata