Horchata de Arroz is a refreshing, creamy rice-based drink with a touch of cinnamon that transports you straight to a sunny afternoon in Mexico. Perfect for cooling down on a hot day, this homemade version is a delightful blend of simplicity and flavor that invites you to relax and enjoy.
White rice forms the base of our horchata, lending it a subtle, starchy creaminess. Water is used to soak and blend the rice, allowing it to release its flavors. Cinnamon stick infuses the mixture with a warm, aromatic spice that complements the sweetness. Vanilla extract adds a layer of depth and richness to the profile. Granulated sugar sweetens the drink, and you can adjust this to your liking. Milk and evaporated milk combine to create a creamy, luscious texture. A dash of ground cinnamon on top adds a final aromatic touch.
Horchata de Arroz pairs wonderfully with spicy Mexican dishes like tacos al pastor or enchiladas. It provides a cool counterbalance to hot, savory flavors. Consider serving it with a side of churros for a sweet treat that complements the cinnamon notes in the drink.
Start by rinsing the rice under cold water until the water runs clear. This step helps remove excess starch, ensuring a smoother texture in your final drink. Drain the rice well.
Next, grab your blender and combine the rice with 4 cups of water and the cinnamon stick. Blend on high until the rice begins to break up, which should take about 1 to 2 minutes. Youβre looking for a coarse texture, not a fine powder.
Now, let the mixture sit at room temperature. A minimum of 3 hours is required, but if you have the patience, overnight will yield even better flavors. This resting period allows the rice and cinnamon to fully infuse the water.
Once the mixture has sat for your desired time, strain it into a pitcher using a fine sieve or cheesecloth, pressing on the rice solids to extract as much liquid as possible. Discard the solids afterward.
Add in the vanilla extract, granulated sugar, milk, and evaporated milk. Stir well until the sugar has dissolved completely. Taste and adjust the sweetness if necessary.
Refrigerate the horchata until itβs cold and ready to serve. When serving, fill glasses with ice cubes and pour the chilled horchata over the ice. Garnish each glass with a pinch of ground cinnamon for that extra aromatic touch.