Homemade Horchata
Cold, lightly creamy rice horchata scented with cinnamon and vanilla. Sweet enough to feel like a treat, but still refreshing enough for a hot afternoon.
Overview
Ingredients
Equipment
- Blender
- Fine-mesh sieve
- Large pitcher or bowl
- Cheesecloth (optional)
Method
Soak the rice
1) Rinse the rice briefly and place it in a bowl with the cinnamon stick and 2 cups of water. 2) Let soak at room temperature for at least 8 hours or overnight.
Blend and strain
1) Transfer the rice, cinnamon, and soaking water to a blender. 2) Blend until the rice is finely ground and the liquid looks milky. 3) Add the remaining 2 cups water and blend again briefly. 4) Strain through a fine-mesh sieve lined with cheesecloth or through a nut-milk bag. Do not force large rice solids through.
Sweeten and serve
1) Stir in the milk, sugar, and vanilla. 2) Taste and adjust sweetness. 3) Chill thoroughly, then stir well before serving over ice. 4) Dust lightly with ground cinnamon if desired.
Tips
Nutrition
Storage
Frequently asked
Why does horchata separate in the refrigerator?+
Homemade horchata contains suspended rice particles, so some settling is normal. Stir or shake it before pouring.
Can I make it dairy-free?+
Yes. Replace the milk with unsweetened oat milk or almond milk. The flavor will change slightly, but the method stays the same.
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