Mexican
Horchata de Arroz
Soaked rice and Mexican cinnamon blended, strained, and finished with milk and vanilla for a cool, lightly creamy horchata with fine grain and clean spice.
8 servings · 15 minutes prep · 5 minutes cook
Ingredients
Rice Infusion
- 1 cup long-grain white rice
- 1 large Mexican cinnamon stick, about 4 inches
- 4 cups water, divided
Finish
- 2 cups whole milk
- 2/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt
- 4 cups ice cubes, for serving
Directions
Soak the Rice
- Pulse the rice and cinnamon stick in a dry blender 6 to 8 times to crack the grains. Transfer to a heatproof bowl.
- Pour 2 cups boiling water over the mixture, cool for 30 minutes, cover, and refrigerate for 8 to 12 hours.
Blend and Strain
- Return the soaked rice, cinnamon, and liquid to the blender with the remaining 2 cups water. Blend on high for 2 minutes, rest 5 minutes, then blend for 1 minute more.
- Strain through a fine-mesh sieve, then through damp cheesecloth or a clean thin towel, pressing gently. Discard the solids; do not force gritty paste through.
Sweeten and Chill
- Whisk in the whole milk, granulated sugar, vanilla, and kosher salt until dissolved. Cover and refrigerate promptly at 40°F (4°C) or below for at least 2 hours. Stir well and pour over the ice cubes. Keep covered and refrigerated at 40°F (4°C) or below, use within 3 days, and discard sooner if it develops a sour odor, gas, or other signs of spoilage.
