Classic Mexican Horchata
A chilled rice drink flavored with cinnamon sticks and vanilla, strained smooth and finished with whole milk.
Ingredients
Horchata
- 1 cup uncooked long-grain white rice
- 3 cups cool water
- 2 cinnamon sticks broken into pieces
- 2 cups whole milk chilled
- 1/3–1/2 cup granulated sugar to taste
- 1 teaspoon vanilla extract
- Ice cubes for serving
- Ground cinnamon for garnish, optional
Instructions
Soak and Blend
- Rinse rice, then combine with 3 cups cool water and cinnamon sticks in a covered bowl. Refrigerate for at least 8 hours.
- Blend the cold rice mixture for 1–2 minutes until finely ground. Work in batches if required by the blender’s capacity.
- Strain into a pitcher through a cheesecloth-lined fine sieve, pressing gently. Discard the solids.
Finish
- Stir in chilled milk, vanilla, and 1/3 cup sugar until dissolved. Add more sugar to taste, up to 1/2 cup total.
- Keep refrigerated until serving, then stir and pour over ice into 6 glasses. Add optional ground cinnamon.
Notes
- Refrigerate the covered drink at 40°F or colder for 2–3 days.
- Keep serving time at room temperature under 2 hours.