Monday, May 6, 2013


Yesterday, we celebrated Cinco de Mayo with some homemade Mexican horchata, thanks to this great recipe from my real-life friend, Jen, over at Yummy Healthy Easy. I've always found comfort in milk-based snacks as a special treat (milk & cereal, milk & cookies, milkshakes). And while I've enjoyed horchata in the past at Mexican restaurants, I never knew how to make it at home, until now. I was surprised how simple it is. I hope you enjoy this delicious and refreshing rice and cinnamon drink! 

Yield: about 2 liters
Prep Time: 5 minutes
Total Time: about 3 hours


1 2/3 cups uncooked white long-grain rice
5 cups water
2 cinnamon sticks
1/2 cup white sugar
3 cups milk
2 teaspoons vanilla


Pour the rice and 2 cups water in a blender. Blend until the rice begins to break up, about 1 minute. Add the last 3 cups of water and blend for an additional 30 seconds. Add 2 cinnamon sticks to the mixture and let rice water mixture sit on the counter for 3+ hours. 

After 3 hours, strain the rice water into a large bowl or pitcher and throw away the rice. Stir the sugar, milk and vanilla into the rice water. Transfer to a drink container and chill. When thoroughly chilled, stir and pour over ice.



Estefanía Ainoza said...

Really nice!! I love it!!

Madeline Veloria said...

I LOVE horchata! I'm gonna try this recipe!

Veloria in Velvet