Horchata
Horchata
VegMexico

Horchata

Rice and cinnamon soaked, blended and sweetened. Cool, creamy and dangerously drinkable.

15 minTime
3 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 15 minutes come after.
Rice water1 chapter · 1 min read

Make it your way

Grandma's wayMexican rice horchata.
The original
183kcalsame
3 gproteinsame
1 gfibresame
15minutessame

Horchata.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rice¾ cup
Cinnamon1 stick, broken
Water5 cups, split
Milk1 cup
Sugar½ cup, to taste
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Method

4 steps
  1. 1Soak the rice and cinnamon in 2 cups hot water for at least 6 hours or overnight.
  2. 2Blend with the soaking water until very smooth.
  3. 3Strain through a fine cloth, squeezing well.
  4. 4Stir in remaining water, milk, sugar and vanilla. Chill and serve over ice.
Serve it like this

Pour into tall glasses over plenty of ice and dust with cinnamon. Serve alongside spicy tacos.

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Make it a meal

What goes with Horchata: a bread or rice, a side, something to drink and something sweet.

With a main Tacos al pastor75 min
With a main Birria de chivo150 min
With a main Carnitas180 min
A little snack Tacos dorados de papa40 min
A little snack Elote25 min
A little snack Gorditas de picadillo50 min
Something sweet Churros con chocolate40 min
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