I got a hankering for some horchata yesterday. Horchata is a traditional Mexican drink, made with rice and cinnamon. Some recipes also call for milk. My ancestry is Scandinavian, so I didn’t know horchata’s refreshing deliciousness even existed until last summer, when I ordered it at a Mexican restaurant in Colorado, on the advice of friends I was dining with. It was love at first sip.
I’ve tried to make it a few times since then, almost always failing miserably. I think I finally got it figured out, though. I guess I like my horchata with more milk and vanilla than is typically used. This weekend, I started with a recipe from from allrecipes.com and made some adjustments to it based on my past experiences. Here is my final recipe. I hope you enjoy it as much as I do!
1 1/3 C. rice
2 C. water
3 cinnamon sticks
—-grind up rice, water, cinnamon in a blender—-
Add an additional 1 1/2 C. water. Let entire mixture sit in the fridge for 12 hours.
Next day: strain, add 1 C. whole milk, 1 C. cream, 1/4 C. agave nectar, 1 T. vanilla. Mix well. Serve over ice!