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So I know I promised like 3 weeks ago to post my homemade horchata recipe but I had tweaked it a little and wanted to make sure everything worked the way I thought it would. And it did. This was my best version yet and really rocked. It makes more than the first few recipes I tried which is great but alas, between the three of us we still polished off a solid 2 quarts of it. My little missy drank a ton of this stuff. She knows where the good stuff is at of course. It’s best to make it a day ahead…but I will admit I never seem to remember to do it that far ahead. The longer it sits the better it tastes. I’m just saying.
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- 1 1/3 cups uncooked white long grain rice
- 2 cinnamon sticks
- 6 2/3 cups water
- 1 1/3 cup milk
- 2 tsp vanilla extract use clear vanilla for a whiter horchata
- 3/4 tsp ground cinnamon
- 2/3 cup sugar
- Put rice, 3 cups water, and cinnamon sticks in blender. Blend for about 1 minute. Add as much of the remaining water as you can (my 6 cup blender couldn't handle 2 cups more water and we had some spillage so be wary) and blend until the rice and cinnamon sticks are roughly ground, about another minute.
- Transfer rice water mixture to a large pitcher and add the rest of the water. Let mixture soak overnight or at least 3 to 4 hours.
- Strain rice mixture through cheese cloth (or coffee filter) into another pitcher. If working by yourself this is best done in small batches.
- Add milk, vanilla, cinnamon, and sugar and stir well. If desired, refrigerate until well chilled.
- Serve in tall glasses with ice.