Photo: Horchata Recipe
Ingredients
- 1 cup uncooked long grain white rice
- 1 quart warm water
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- Whole cinnamon sticks, optional, for serving
Directions
In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.
Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.
Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.
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By staciericardo
on February 21, 2013
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This was the most awful thing I've ever tasted! I followed the recipe exactly. It's very rare I make something I have to throw out, but I did with this one. Maybe it's just not my cup of tea :
By kgenera
on October 13, 2012
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This is a very easy recipe to make however in the future i would hold or greatly lessen the almond extract. it overpowered the whole drink and anything i tasted for the rest of the day had a strong almond taste to it.
By UHElle
League City, Texas
on September 18, 2011
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This turned out pretty well, but it definitely needed to soak overnight (nearly 12 hours to get a good milky consistency. I made a double batch, and even that is almost finished (in 6 hours. My only complaint is that the cinnamon is a little heavy. I don't usually just blindly pour in the allotted amount of a spice like cinnamon, but I wasn't really thinking, and I just tossed it in. Next time I'll use 1/2 as much. Oh, and I also added an extra 1/2c of milk to the double batch (so it'd be 1/4c for one batch. Also, next time, I think I'll reserve 1/4 of the amount of water so I can use that on the stove to dissolve the sugar in. Over all, though, we are REALLY enjoying this horchata, and it is ALMOST exactly like that that we get from my favourite restaurant (except better, coz their's is a little heavy on the almond!. Thanks for the recipe!
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