Do you like creamy sweet drinks? What about cinnamon?
If you answered yes than you should definitely be drinking horchata. This is a Mexican version of horchata which uses rice infused with cinnamon. It’s the perfect drink for long hot summer days or heated up on a cold wintery night.
Mexican horchata is relatively easy and chances are you already have the ingredients on hand. It really only takes rice, almonds, cinnamon, sweetener and water. That’s the basic recipe but you can make substitutions such as using cashews instead of almonds, or adding milk for an extra creamy version.
I have also seen chocolate versions of the drink. I prefer to keep mine fairly traditional but I do add in raw cashews, as I think it adds to the creaminess of the drink.
The hardest part to making horchata is getting it to blend as smoothly as possible, I recommend soaking the rices, nuts and cinnamon sticks overnight if possible but at least 2 hours of soaking time is needed.
Luckily I have an excellent blender which really breaks everything down but I still had to blend for several minutes and use a fine mesh strainer to ensure absolute smoothness in the finished product.
I plan on using my horchata as a substitute to rice milk in the morning for my coffee and maybe having a “grown-up” version with rum. I may even make some popsicles if I have enough left over!
- 1 Cup long grain white or brown rice
- ½ Cup almonds
- ¼ Cup cashews
- 2 Sticks cinnamon, broken into smaller pieces
- 6 Cups water
- ¼ Tsp vanilla
- 3 Tbsp agave syrup
- Ground cinnamon
- Soak the rice, almonds, cashews and cinnamon sticks in the five cups of water. Cover the bowl and refrigerate at least 2 hours but preferably overnight.
- Remove bowl from refrigerator and remove one cup of water, add the rest to a blender. Blend the mixture until it is as smooth as possible, this can take 2 to 3 minutes.
- Pour the mixture into a fine mesh strainer set over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or wooden spoon. If you don't have a fine mesh strainer use the smallest mesh one you have and add cheesecloth or paper towel to it to help collect any bigger bits.
- Add in remaining cup of water, agave syrup and vanilla. Stir to combine. Taste and add more sweetener if needed.
- Refrigerate for at least one hour before serving.
- Add ice to glasses and pour horchata over and garnish with some ground cinnamon.
- Will keep for one week in refrigerator.