Horchata Hankerings

In our house, we don’t drink any sodas. We usually quench our thirst with water, fiber rich fruit juices (Odwalla or Trader Joes brand), ice teas, etc. But when our fridge had nothing but water to drink, I decided to make an alternative beverage.

Over the weekend I hosted a Mexican ethnic tour, however I missed out on something. Horchata, a sweet rice milk with a hint of cinnamon, is my drink of choice when I eat at a Mexican place. So since I didn’t get a chance to try the restaurant’s horchata last weekend, I made my own.

Taking a look at a few different recipes (like this one) and what I had on hand to work with, here’s my recipe for Horchata:

2 cups uncooked white long-grain rice
10 cups water
2 3-inch sticks of cinnamon
2/3 can of condensed milk
1 tablespoon vanilla paste (or extract)

Pour half of the rice and half of the water into a blender; blend until the rice just begins to break up, about 1 minute. Pour rice and water into a large pitcher. Repeat with remaining rice & water.

Add cinnamon sticks to the pitcher and let rice and water stand at room temperature for a minimum of 3 hours.

Strain the rice water into a pitcher and discard the rice and cinnamon sticks. Stir the condensed milk and vanilla into the rice water. Chill and stir before serving over ice.