horchata

Cold, creamy, and gently spiced, horchata is basically the dreamiest way to cool down. It’s got that soft cinnamon vanilla flavor, a subtle nuttiness from the rice, and just enough sweetness to feel like a treat without being overpowering. Once you make it homemade you’ll notice how fresh it tastes- like the difference between ‘good’ and ‘why is this so much better?’

What is the history of horchata?

Horchata has a long history that stretches across multiple cultures, but the version most people know today has strong roots in Spain and Latin America. The earliest horchata is often traced to Valencia, Spain where it was traditionally made from tigernuts and served cold as horchata de chufa. When the drink traveled through colonization and trade into the Americas the ingredients shifted based on what was available and in places like Mexico and Central America horchata evolved into the creamy rice based version we recognize now, usually flavored with cinnamon, vanilla, and sometimes almonds. It’s become a classic for a reason: it’s refreshing, comforting, and the perfect cooling balance to spicy food.

How to make horchata?

Making horchata from scratch is so easy you will never want to buy it again! First wash your rice and break the cinnamon sticks into smaller pieces. Then place them in a large bowl and pour in 5 cups of water, cover and refrigerate over night. Next day pour the mixture in a food processor and blend until smooth, then place a fine sieve or a cheesecloth over a pitcher. Pour the mixture into the pitcher through the cheesecloth and squeeze all the liquids out before discarding the solids. Stir in 4 cups of water, sweetened condensed milk, evaporated milk, and vanilla. Add ground cinnamon and sugar to taste. Refrigerate until cold for best flavor.

Tips

• Horchata can last up to 5 days in the refrigerator, just stir well before pouring a glass as the spices fall on the bottom!

• Don’t skip using the cheesecloth over the fine sieve! It will help catch the smaller particles making sure the horchata isn’t gritty, and after pressing all the liquids out you can just simply pick up the cheesecloth and throw it in the trash making the clean up much easier!

Recommended products to make this recipe

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Ninja BN601 Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 9-Cup Processor Bowl, 3 Blades, Food Chute & Pusher, Silver Buy on Amazon

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Horchata

Yield: 12

Prep time: 2 MinCook time: 15 MinInactive time: 13 HourTotal time: 13 H & 17 M

Delicious milky dessert drink!

Ingredients

• 1 1/2 cups white rice
• 2 cinnamon sticks
• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 1/2 vanilla bean
• 9 cups warm water
• Ground cinnamon for garnish

Instructions

1. Wash rice and break cinnamon sticks into smaller pieces. Place the washed rice in a bowl with 5 cups of water and cinnamon sticks. Cover and refrigerate over night.
2. Using a food processor, blend the water/rice mixture in two batches until smooth.
3. Using a fine strainer or cheesecloth, pour the mixture into a pitcher and squeeze all the liquid out. Discard the solids. Add the remaining 4 cups of water into the pitcher, then add the sweetened condensed milk, evaporated milk, and vanilla. Add ground cinnamon and sugar if needed. Refrigerate until cold.
4. Serve over ice and garnish with ground cinnamon!