Agua de Horchata

Agua de Horchata is a refreshing Mexican rice drink, made to beat the summer heat. It’s sweet, creamy, and full of warm cinnamon flavor, then served over ice to keep you feeling cool.

Prep Time10

Soak Time4

Total Time4 10

Servings: Liters

Calories: 750kcal

Author: Karin and Ken

Ingredients

1 cup long grain rice I used Basmati
6 cups water warm-hot
2 cinnamon sticks
14 ounce sweetened condensed milk 1 Can
12 ounce evaporated milk 1 Can
½ tablespoon pure vanilla extract

Instructions

Place rice in a strainer and rinse thoroughly with cool water, then transfer to a large bowl that will fit in your fridge.
Bring 6 cups of water almost to a boil, you want it very warm to soften the rice quicker, but not boiling, then pour on the rice. Drop in 2 cinnamon sticks and allow it to cool, then cover and place in the fridge for at least 4 hours or overnight.
In 2 batches blend the rice water, along with cinnamon sticks, on high speed in a blender for about 4 minutes. Strain very well with a fine mesh strainer or nut milk bag into a large pitcher.
Pour sweetened condensed milk, evaporated milk and vanilla extract to the pitcher and stir well to dissolve and combine.
Serve immediately or chill until ready to use. Serve over ice with a sprinkle of cinnamon.

Notes

Grainy horchata is usually caused by not straining it well enough, adding the evaporated and condensed milk too early, or not soaking the rice long enough. For the smoothest texture, soak the rice for at least 4 hours, then blend and strain it well through a fine mesh strainer and cheesecloth. Add the milk at the end to keep it creamy.
For the smoothest, creamiest consistency, strain the mixture twice—first through a fine mesh strainer, then again through cheesecloth.
Don’t overload your blender! Work in two batches to help everything blend smoothly and evenly.

Nutrition