Horchata (Mexico)

Horchata de Arroz (Mexican Rice Horchata)

A classic Mexican agua fresca made by soaking rice and cinnamon, then blending with milk, sweetener, and vanilla for a creamy, refreshing drink.

Prep

15 min

Total

15 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •200 g (1 cup) long-grain white rice, uncooked, rinsed
• •1.5 L (6½ cups) water, cold, divided
• •2 whole Mexican cinnamon sticks (canela), true Ceylon or Mexican canela preferred; ground cinnamon will not give the same flavor
• •1 whole tasty apple, such as Fuji or Gala, peeled and cored
• •60 g (¼ cup) granulated sugar, or to taste; piloncillo may be used for deeper flavor
• •10 ml (2 tsp) vanilla extract, Mexican vanilla if available
• •250 ml (1 cup) evaporated milk or whole milk, evaporated milk gives traditional richness; sweetened condensed milk can replace milk + sugar
• •2 g (½ tsp) fine salt

Steps

1. 1 Combine the rinsed rice, cinnamon sticks, peeled and cored apple, and 1 L (about 4¼ cups) of the cold water in a large bowl. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
2. 2 Remove the cinnamon sticks and apple. Reserve the soaking water.
3. 3 Transfer the soaked rice and apple pieces to a blender. Add the soaking water, then blend on high for 1 to 2 minutes until the mixture looks milky and the rice is finely ground.
4. 4 Strain the blended mixture through a fine-mesh sieve or several layers of cheesecloth into a large pitcher, pressing firmly to extract as much liquid as possible. Discard the solids.
5. 5 Stir in the remaining 500 ml (about 2¼ cups) of cold water, the evaporated milk, sugar, vanilla, and salt. Whisk until the sugar dissolves.
6. 6 Taste and adjust sweetness. Chill thoroughly for at least 1 hour.
7. 7 Serve over plenty of ice, garnished with a light dusting of ground cinnamon or a small cinnamon stick in each glass. Stir before pouring, as the rice solids will settle. Consume within 2 days and keep refrigerated.