Horchata

I had never tried horchata before visiting Mexico, and I was totally hooked the first time I tried it.  It is light and cooling, and very refreshing with spicy food.  I’ve seen quite a few variations of horchata, and you can even make flavored varieties, like strawberry, but we prefer it plain.  I’ve seen recipes that use no milk, but contain almonds. I love how easy this one is to make and it’s just our favorite.

HORCHATA
1 quart milk, I use fat free
4 cinnamon sticks
3/4 cup sugar
1/3 cup uncooked white rice, ground to a powder in a blender
1 T vanilla
2 quarts water

Place the milk, cinnamon sticks, and sugar in a pot and bring to a low boil.  Reduce heat and simmer for 5 minutes, stirring.
Remove from heat and let cool for 15 minutes.
Discard cinnamon sticks.  Place rice powder, vanilla, and water in a pitcher, pour cooled milk in as well.
Stir well, then chill for at least 4 hours.
When ready to serve, don’t stir.  Pour horchata off the top, leaving the sediment on the bottom.  Serve with cinnamon sticks if desired.

Horchata

April 19, 2012

by Holly

Category Drinks Mexican

Ingredients

• 1 quart milk, I use fat free
• 4 cinnamon sticks
• 3/4 cup sugar
• 1/3 cup uncooked white rice, ground to a powder in a blender
• 1 T vanilla
• 2 quarts water

Instructions

1. Place the milk, cinnamon sticks, and sugar in a pot and bring to a low boil.  Reduce heat and simmer for 5 minutes, stirring.
2. Remove from heat and let cool for 15 minutes.
3. Discard cinnamon sticks.  Place rice powder, vanilla, and water in a pitcher, pour cooled milk in as well.
4. Stir well, then chill for at least 4 hours.
5. When ready to serve, don’t stir.  Pour horchata off the top, leaving the sediment on the bottom.  Serve with cinnamon sticks if desired.