Horchata
Rice-Cinnamon Cooler
Raw long-grain rice soaks overnight with a cracked cinnamon stick, then gets blended and strained into a silky, subtly sweet cooler finished with real vanilla and a dusting of ground cinnamon.
Horchata
✦ Antes de Empezar
Before you cook
Is horchata dairy-free?
Yes — the whole milk is optional. Made with just rice, water, cinnamon, and vanilla, horchata is naturally dairy-free and vegan without it.
Ingredientes· 9View
Soak Base
- 1 cupLong-Grain White Riceuncovered and raw
- 2Mexican Cinnamon Sticks (Canela)broken into pieces
- 6 cupsWaterdivided
Milky Mix-ins
- 2 cupsWhole Milk
- 12 oz canEvaporated Milk
- 1/2 cupSweetened Condensed Milkadjust to desired sweetness
- 1 tbspVanilla Extract
- 1/4 cupGranulated Sugaror to taste
Garnish
- for dustingGround Cinnamon
Instrucciones
5 pasosRemoja el arroz
Soak the rice
Rinse the rice, then combine it with the broken cinnamon stick and hot water. Let it cool, cover, and soak for 6 hours or overnight.
Licúa el arroz
Blend the rice
Blend the soaked rice, cinnamon, and soaking water in batches until very finely ground.
Cuela
Strain
Strain through a nut-milk bag, cheesecloth, or fine sieve, pressing firmly to extract all the liquid.
Mezcla los líquidos
Combine the liquids
Stir in the cold water, optional milk, sugar, vanilla, and a pinch of salt.
Enfría y sirve
Chill and serve
Chill well and stir before serving over ice with a dusting of ground cinnamon.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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