Horchata is one of my favorite Mexican drinks. It reminds me of street festivals in Mexico where street vendors line the streets to sell delicious home-made treats.
Makes approximately eight cups
1 cup white rice
2 cups hot water (for rice to sit in)
1 can evaporated milk
1 can sweetened condensed milk
2 tablespoons vanilla extract
2 cinnamon sticks
sugar (3-4 tablespoons) or adjust to your preference
ground cinnamon for serving
5 cups water
- In bowl, add rice and hot water. Let sit for 6-8 hours or preferable overnight. The rice will become soft. To test, bite on a grain of rice; it should fall apart easily. Drain water.
- In a blender, combine rice and cinnamon sticks. Blend until the rice and cinnamon sticks dissolve. Add sweetened condensed milk, evaporated milk, and vanilla extract. Blend.
- Use a colander to drain water into a large pitcher. Discard any cinnamon or rice granules left in the colander.
- Add the five cups of water to the rice water. Stir in sugar, according to taste. Serve over ice an a sprinkle of ground cinnamon.