Horchata
Rice, cinnamon, and blanched almonds soaked overnight then blended and strained silky-smooth, sweetened with sugar and a touch of vanilla - the almonds and vanilla are what most simplified versions of this Mexican rice drink leave out.
⏱ 300 min🍽 6 servings
snackvegetarianmexican
Ingredients
- •1 cup rice
- •1/4 cup blanched almonds
- •1 cinnamon stick
- •4 cups water
- •1/2 cup sugar
- •1 tsp vanilla extract
- •1 cup milk
Steps
- 1.Soak the rice, almonds, and cinnamon stick in the water for at least 5 hours, ideally overnight, so the rice softens and the flavor spreads through the liquid.
- 2.Blend the mixture until completely smooth, then strain through a fine mesh strainer, pressing gently to extract as much liquid as possible without forcing pulp through - this is what keeps the horchata silky instead of gritty.
- 3.Stir in the sugar, vanilla, and milk.
- 4.Serve chilled over ice.