Homemade Creamy Horchata

Instructions

• This Horchata recipe created by Olivia Mesquita is rich, creamy and full of vanilla and cinnamon flavor. Everything you want in a refreshing drink to cool you down. Check out more of her delicious recipes on her website Olivia’s Cuisine.

  

  

  Step 1 

  Place the rice on a fine-mesh sieve and rinse until the water runs clear. Transfer the rice to a large bowl and add the cinnamon with 1 quart (4 cups) of cold water. Cover and refrigerate overnight, or for at least 4 hours.

  Step 2

  Transfer the soaked rice with the cinnamon sticks and water into the jar of a high-speed blender. Blend until as smooth as possible.

  Step 3

  Place a cheesecloth (or a fine-mesh sieve) over a pitcher and strain the liquid so all the solid bits stay behind.

  Step 4

  Stir in the evaporated milk, sweet condensed milk, salt, vanilla extract and heavy cream (if using)

  Step 5

  You can serve immediately, over ice, or chill for a couple of hours until ready to serve. If desired, garnish with ground cinnamon or cinnamon sticks.

  

  Cheesecloth vs. Fine-mesh sieve

  In her blog, Olivia recommends using a cheesecloth for a smoother drink. If all you have is a fine-mesh sieve, I would strain the horchata at least twice to make sure you get all the ground pieces of rice and cinnamon.

  Serving

  While you can pour your freshly made horchata over ice and enjoy it right away, it can also be chilled for 1 or 2 hours so it’s even more refreshing. Just make sure to give it a good stir as some of the starch will sink to the bottom as it sits in the fridge.

  What about a dairy free version?

  This recipe is full of creamy goodness but if you’re looking for a more traditional Mexican-inspired Horchata made without milk or dairy products check it out here: Mexican Horchata with Cinnamon