If you are participating in Dry January, you might miss mixing up a few cocktails. But even if you’re not, this recipe for Mexican Horchata is worth making anyway!
What exactly is Horchata (pronounced or-CHAH-tah) you might ask, it’s a slightly creamy, non-alcoholic agua fresca made with cinnamon and rice and is perfectly refreshing. If you have never heard of agua frescas before, it translates to “fresh waters” and they are thirst-quenching, light non-alcoholic beverages made mostly with water sweetened with a little sugar and flavored with anything from fruit, to nuts, to flowers, to rice.
- 1 1/3 cups uncooked white long-grain rice
- 2 whole cinnamon sticks
- 4 cups of water
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup granulated sugar
- Ground cinnamon, for garnish
- Combine the rice, cinnamon sticks, and 2 cups of water in a blender. Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes). Add the 2 remaining cups of water and blend again.
- Let the rice mixture soak at room temperature for at least 8 hours, or overnight.
- Once the rice mixture has soaked for at least 8 hours, pour through a fine-mesh strainer into a pitcher. Discard the rice and cinnamon stick solids and rinse the strainer well. Strain the mixture again one more time, just to make sure the horchata isn’t gritty.
- Stir in the milk, vanilla, and sugar, then chill ready to serve. Serve over plenty of ice with a sprinkle of ground cinnamon on top.
Recipe and photo from HouseOfNashEasts.com