The easiest, creamy and slightly sweet homemade Authentic Mexican Horchata.
It's almost Cinco de Mayo guys! A good excuse to throw a party with your friends and make some awesome homemade Mexican food! I'll be making several of my favorite Mexican dishes, particularly Authentic Mexican Rice and Cantina-Style Salsa.
I've found that my way of judging the quality of a Mexican restaurant is by tasting their Horchata. It can't be overly sweet or I'm completely turned off. There's an important balance to the creamy rice and cinnamon flavors. This homemade Horchata recipe is incredibly easy to make and DELICIOUS!
Ingredients
- 1 1/3 cup uncooked long-grain white rice
- 2 cinnamon sticks
- 4 cups water, divided
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/3 - 1/2 cup sugar, to taste
Instructions
- To a blender, add rice, 2 cups of water, and 2 cinnamon sticks. Blend about for 2 minutes or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again. Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight (or for at least 8 hours).
- Pour the rice mixture into a fine mesh strainer, into a pitcher. Discard the rice. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
Notes
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