Horchata is very popular all througtout Mexico and is part of what I like to call the Aguas Frescas trinity along with Agua de Jamaica (Hibiscus Flower Tea) and Agua de Tamarindo.
Horchata is a creamy, rice based beverage that can be served at breakfast, lunch or dinner. My Hubby and kiddies love it so much that I have to make it a couple of times a week.
Horchata (de Arroz)
(Rice Horchata)
Ingredients:
- 1-1/2 cups long grain rice, uncooked
- 1 (3-inch) cinnamon stick
- 6 cups water
- 1 can sweetened condensed milk (14 oz.)
- Granulated sugar (optional)
Directions:
In a medium bowl, soak the rice in 3 cups water for at least 30 minutes or overnight in the fridge.
Puree the rice and the water it was soaked in along with the cinnamon stick in a blender until smooth. Strain into a 2-quart pitcher. Stir in the sweetened condensed milk and enough of the remaining water to fill the pitcher. Sweeten with granulated sugar to taste, if necessary. Refrigerate Horchata until ready to serve. Serve over ice. Enjoy!!!
Puree the rice and the water it was soaked in along with the cinnamon stick in a blender until smooth. Strain into a 2-quart pitcher. Stir in the sweetened condensed milk and enough of the remaining water to fill the pitcher. Sweeten with granulated sugar to taste, if necessary. Refrigerate Horchata until ready to serve. Serve over ice. Enjoy!!!
