This is a creamy, sweet Mexican rice drink with a hint of cinnamon and almonds. Its smooth, refreshing flavor makes it the perfect cool treat for warm days!
2cinnamon sticks or 2 teaspoons of cinnamon powder
1can(14 ounces) of condensed milk
2 ½cups milk
2tsp vanilla extract
3cups water 2 cups for soaking the rice, 1 cup to add at the end
Ice, for serving
Instructions
Soak the rice
In a large bowl, combine the uncooked white rice, chopped almonds, cinnamon sticks (or powder) and wthe ater and stir the mixture to distribute the flavors.
Let the mixture soak for at least 5 hours, or ideally, overnight. This will soften the rice and allow the cinnamon and almond flavors to infuse the water.
Blend the Rice Mixture
After soaking, transfer the rice mixture (including the soaking water) to a blender.
Blend on high until the mixture is smooth, and the rice is ground up completely.
Strain the mixture through a fine sieve or cheesecloth into a large pitcher to remove any remaining solid bits. You may need to press the mixture with a spoon or spatula to extract as much liquid as possible.
Prepare the Milk Mixture
In a separate bowl, whisk together the milk, condensed milk, and vanilla extract until fully combined.
Pour the milk mixture into the rice water blend, stirring in thewater to dilute the drink to your desired consistency.
Chill the horchata in the fridge for at least 1 hour before serving to let the flavors come together.
5. Serve and Enjoy
When ready to serve, fill glasses with ice and pour the chilled horchata over the top.
Garnish with a cinnamon stick or a light sprinkle of cinnamon powder for an extra festive touch.