Horchata

By garciamoss

Horchata is a grain-based milky drink made in various parts of Spain and Latin America. Ingrid Hoffman makes hers Mexican-style, with rice as the base. Vanilla and cinnamon add sweet, aromatic flavors.

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

Details

Adapted from cookingchanneltv.com

Preparation

Step 1

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.