My horchata recipe makes a creamy refreshing Mexican drink from rice milk, almonds, vanilla and sweet cinnamon. Make some to serve for Cinco de Mayo or taco night!
In a bowl add the water, rice, cinnamon sticks and almonds to soak for 3 hours minimum or overnight, covered, at room temperature.
After the rice has soaked, transfer to a blender and remove 1 cinnamon stick (discard). Add the milk, sweetened condensed milk, vanilla, salt and ground cloves (optional).
Purée rice almond mixture until smooth for maximum flavor and a thicker consistency. Then strain and discard solids twice and chill.
When ready to serve, stir well (See Note 2) and pour over ice in glasses rimmed with cinnamon sugar (optional).
Video
Notes
If whole cinnamon is not available, then use 3-4 teaspoons of ground cinnamon.
Separation of the liquids and rice mixture is completely normal, especially if it’s been sitting in the fridge for a day or two. Just mix it together with a spoon and serve.