Hello, lovelies! I Austin Carter bring you all to Beyond the Bayou Blog, your favorite spot to hunt your favorite recipes. The add-on that we are going to make in our recipes today is Horchata.
Have you guys ever tried this Horchata? If not you must have heard of it once in your life as Horchata has a long history dating back to ancient Egypt and Spain. It has been in existence for years now.
I like this rice milk beverage as Horchata is often low in fat and cholesterol-free. It provides carbohydrates, calcium from the milk, and a hint of protein from the rice. Making this drink is not a very difficult task as it just takes 10 minutes at the moment to present among your guests.
The appearance and the creamy texture of this drink make me crave it very often and every now and then I just get a chance to prepare it. Be It any special occasion or just a way out to your evening caving, it will never miss any chance to impress you.
I have served this recipe numerous times with my favorite appetizers but having it with Cookie Butter Cake is my go-to even now. So let’s not just miss the boat and join me in learning this amazing drink.
What Is Horchata?
Horchata is a popular Mexican drink known for its sweet rice milk flavor. It’s made with rice, milk, vanilla, and cinnamon, and you’ll find it in many Mexican restaurants. Getting the right balance of creamy rice and cinnamon flavors is key, and this homemade recipe is my top pick for that perfect taste.. It’s easy to make and sure to become a favorite in your household. Cheers to enjoying this refreshing beverage!
Horchata Recipe
Equipment
- Blender
- Pitcher or container with a lid
- Fine mesh strainer or cheesecloth
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 2 Mexican cinnamon sticks
- 4 cups hot water
- 2 cups milk or almond milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ⅓ – 1/2 cups granulated sugar to taste
Instructions
- Blend rice, 2 cups of hot water, and Mexican cinnamon sticks until roughly ground.
- Add remaining water and blend again.
- Pour into a container and refrigerate overnight or for at least 8 hours.
- Strain the mixture into a pitcher, discarding the rice.
- Stir in milk, vanilla, ground cinnamon, and sugar to taste.
- Chill until ready to serve, then stir well and serve over ice.
Nutrition
These Tips Are a Savior!
- Speed up Rice Soaking: If you’re in a hurry, blend the rice instead of soaking it overnight for horchata. Grind the rice and soak it in hot water for 1-2 hours to soften it faster without losing much flavor.
- Strain Well: Avoid grainy horchata by straining it thoroughly. Use a fine mesh strainer along with a triple-layered cheesecloth. Pour carefully to avoid adding settled grains from the bottom.
- Adjust Thickness: Make the horchata slightly thicker than desired because it will thin out when served with ice.
- Sweeten Gradually: Add sugar little by little according to your taste. Start with 1/4 cup and adjust to 1/2 cup if you prefer a sweeter taste.
What to Serve with Horchata?
