Make this refreshing traditional Mexican Horchata at home using pantry staples and 15 minutes of active working time. This homemade drink is creamy, earthy, nutty, and perfect to sip on hot summer days.
Rinse the rice 2-3 times with water until the water runs clear.
Drain the water and add the rice to the medium jar of a heavy-duty blender along with cinnamon sticks, ¼ cup whole almonds, and 1 and ½ cups of cold water. You can also crush the almonds if you wish to. Crushing the cinnamon and almonds makes the blending process easier.
Blend the ingredient to make a coarse paste. You don’t have to make it really smooth.
Transfer the mixture to a large glass bowl. Add the remaining 2 and ½ cups of water to the bowl and mix well.
Cover the mouth of the bowl using a cloth or a plate and leave it on the counter for 8-10 hours.
Strain the mixture through a fine-mesh strainer or muslin cloth and discard the coarse mixture. We don’t want any particles coming up in the drink.
Add condensed milk, whole milk, vanilla extract, and granulated sugar to the bowl and mix everything well.
Chill the drink for a few hours before serving. Pour Horchata into serving glasses, add a few ice cubes and sprinkle a pinch of cinnamon on top. Serve chilled.
Use a glass container to keep the drink as it is non-reactive.Some people like to roast the rice and almonds until they are lightly browned before grinding them. The flavor will become more intense in this case. Give it a try and choose your fav method.If a fine mesh strainer is not available, you can also use a muslin cloth or a few layers of cheesecloth to strain the drink.Add some lime zest to the drink for that hint of citrus.