Rice, cinnamon and milk! A refreshing combination for this horchata agua fresca served over ice!
Course beverage
Cuisine Mexican
Prep Time 15 minutesminutes
1 dayday
Total Time 1 dayday15 minutesminutes
Servings 6Servings
Ingredients
1cupwhite riceuncooked
2-3inchpiece of Mexican canelacinnamon
2 1/2cupshot water
1cupsugar
2cupsmilk
2cupscold water
Instructions
In a bowl, combine the rice, cinnamon and 2 1/2 cups of hot water. Cover and refrigerate overnight.
Next day, transfer mixture to the blender with 1 cup of sugar. Blend on high several times until as smooth as possible. Strain horchata using a fine wire mesh strainer. I lined mine with paper towels, but you could use a coffee filter or a piece of cheese cloth.
Once you strain it into a large pitcher, mix in 2 cups of milk and 2 cups of cold water. Taste for sweetness. I added some fresh ground cinnamon to both horchata recipes after I blended and strained them. Yields about 6 1/2 cups.
Notes
Horchata con Almendra (Brown Rice)Yields up to 8 cups3 cups water 1 1/4 cups, previously steamed, brown rice( I used jasmine rice) 1 cup slivered almonds 2 inch piece of Mexican canela(cinnamon) 1/2 agave nectar or honey*5 cups cold waterDirectionsCombine everything in a bowl. Cover and let sit overnight in the refrigerator.Next day, transfer to the blender. Blend on high until as smooth as possible. add 3 cups of cold water. Blend again and then strain into a large pitcher. Add 1-2 more cups of cold water. Because of the almonds, this horchata will be a little thicker. Taste for sweetness. Stir every time before serving because it will separate.