Mexican Horchata Recipe

Are you thinking of throwing a Cinco de Mayo party? This is a delicious and festive recipe for your fiesta!

horchata

Mexican Horchata
Recipe by Steffani Adaska

Horchata (or orxata) is the name of several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley, or tigernuts. Horchata varies in taste across Latin America. Although Horchata shares the same name, the flavor of each is very unique to its country of origin.

In Mexico and Guatemala, horchata is made of rice, sometimes with vanilla, but it always has cinnamon.

1 cup uncooked white long-grain rice
2 cinnamon sticks, (Mexican if you can get it), broken into pieces
7 cups water
1 cup milk (leche)
1/2 cup sugar, or to taste
1/2 tablespoon vanilla extract
Ground cinnamon, (Mexican if you can get it), for garnish

Combine the rice and cinnamon pieces sticks with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 3 cups water; soak at room temperature for 3 – 4 hours.

Puree the rice mixture in a blender in batches until smooth. Strain through chinoix,or fine sieve,  into your pitcher.  Discard the rice. Mix in the milk, vanilla and sugar.

Chill and stir before serving over ice. Garnish each glass with a cinnamon stick (optional) and a dusting of ground cinnamon.

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