Horchata is a milky drink often made from rice, and served chilled, over ice. It often contains cinnamon and vanilla. This one goes a step further with the addition of fresh orange zest. Horchata is available in Mexican markets around the Southwest, chilled in large glass containers and ladled into paper cups. It’s refreshing as a mid-afternoon snack, or served with breakfast tacos.
Ingredients (makes about 1 Liter)
2 cups white long grain rice, uncooked (can also substitute rice milk)
1 stick cinnamon
4 cups whole milk (goat or cow)
1 tablespoon Mexican vanilla, or other vanilla extract
2 (14-ounce) cans sweetened condensed milk
Zest of 2 oranges
- Total Time: 10m
Place the rice, 3 cups hot water, and the cinnamon stick into a large pitcher. Cover with a lid or plastic wrap and leave on the countertop overnight.
The next morning, pour the rice and water mixture into a blender and blend on high for 1 to 2 minutes until the rice is pulverized. Strain the liquid into a large, wide-mouth jar.
Add the milk, vanilla, sweetened condensed milk, and orange zest to the jar and stir to combine.
Ladle into cups and serve over ice, or refrigerate until you are ready to serve.
Horchata may be refrigerated, covered, for 2 to 3 days.
For more amazing authentic Mexican recipes, check out the new book, The Whole Enchilada, by our friend, Angela LaRue. Click here