Mexican Horchata

Originally prepared in Ancient Egypt, Horchata has a long history as a delicious and medicinal drink. With different variations across Europe, Latin America and Africa, each with their own unique ingredients and health benefits. Today’s recipe is on horchata de arroz or “Rice Horchata”, which differs from the Spanish version “Horchata de chufa” which uses tigers nuts.

Horchata Recipe

A traditional and refreshing Mexican drink

Servings: 6-8

Total Time: 5 hours

Ingredients

• 1 1/2 cups uncooked long-grain Jasmine rice
• 2 Ceylon cinnamon quills
• 4 cups of hot water
• 10 oz sweetened condensed milk
• 1 cup almond milk
• 2 teaspoons Madagascar vanilla extract
• 1/2 teaspoon ceylon cinnamon powder (to garnish)

Instructions

1. Add the Jasmine rice and ceylon cinnamon quills into a blender, blend until coarsely ground.
2. Add hot water and blend for 20-30 seconds.
3. Pour the mixture into a separate container and refrigerate for 4 hours, occasionally stirring every hour.
4. Pour the mixture through a fine mesh sieve and cheese cloth to ensure a smooth final product.
5. Add Sweetened condensed milk, almond milk, and vanilla extract, stir until homogeneous.
6. Refrigerate for 30 minutes then pour over ice.
7. Garnish with ceylon cinnamon powder and an optional cinnamon quill, enjoy.