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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!