Horchata

  • Level: Easy
  • Total: 3 hr 45 min
  • Prep: 15 min
  • Inactive: 3 hr 30 min
  • Yield: 6 to 8 servings
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Ingredients

1 cup long-grain white rice, rinsed

1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish

1/2 cup sugar, or to taste

1 tablespoon ground cinnamon, preferably Mexican, for garnish

Directions

  1. Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours. 
  2. Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill. 
  3. Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon. 

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