📝 About This Recipe
Transport your senses to a vibrant Mexican mercado with this traditional, dairy-free Horchata de Arroz. This iconic beverage is a masterclass in patience and simplicity, transforming humble long-grain rice and fragrant cinnamon sticks into a creamy, refreshing masterpiece. Its subtle sweetness and cooling properties make it the ultimate companion for spicy dishes or a sunny afternoon treat.
🥗 Ingredients
The Soaking Base
- 1 1/2 cups Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 pieces Ceylon cinnamon sticks (broken into smaller shards)
- 4 cups Filtered water (for the initial soak)
- 1/2 cup Whole almonds (blanched and peeled for extra creaminess)
The Sweetening & Flavoring
- 3/4 cup Granulated sugar (adjust to taste preference)
- 1 tablespoon Pure vanilla extract (high-quality Mexican vanilla is best)
- 3 cups Filtered water (to be added during the final blending)
- 1 pinch Sea salt (to balance the sweetness)
For Serving
- 1 teaspoon Ground cinnamon (for dusting)
- 4 cups Fresh ice cubes (for chilling)
- 6 pieces Cinnamon sticks (for garnish)
👨🍳 Instructions
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1
Begin by rinsing the 1 1/2 cups of long-grain white rice under cold running water in a fine-mesh sieve. Agitate the grains with your fingers until the water transitions from cloudy to clear, removing excess starch.
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2
In a large glass bowl or pitcher, combine the rinsed rice, the 2 broken cinnamon sticks, and the 1/2 cup of blanched almonds.
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3
Pour 4 cups of filtered water over the rice mixture. Cover the container tightly with plastic wrap or a lid and let it sit at room temperature for at least 8 hours, though overnight (12 hours) is ideal for the deepest flavor extraction.
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4
After the soaking period, you will notice the rice has softened and the water has taken on a tan hue from the cinnamon. Pour the entire contents (rice, water, cinnamon, and almonds) into a high-speed blender.
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5
Blend on the highest setting for 2-3 minutes. You want the mixture to be as pulverized as possible; the cinnamon sticks should be reduced to tiny specks and the rice should be a fine slurry.
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6
Prepare a large pitcher by placing a fine-mesh strainer over the top. Line the strainer with two layers of cheesecloth or a nut milk bag for the smoothest texture.
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7
Slowly pour the blended rice mixture through the lined strainer into the pitcher. Use a spatula to press down on the solids to extract every drop of precious liquid.
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8
Discard the remaining grit and cinnamon pulp left in the cheesecloth.
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9
To the concentrated rice milk in the pitcher, add the remaining 3 cups of filtered water, the 3/4 cup of sugar, vanilla extract, and a pinch of salt.
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10
Whisk vigorously for 1-2 minutes until the sugar is completely dissolved and the vanilla is well-incorporated.
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11
Taste the horchata. If you prefer it thinner, add another 1/2 cup of water. If you want it sweeter, add sugar one tablespoon at a time.
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12
Chill the pitcher in the refrigerator for at least 2 hours before serving, as horchata is best enjoyed ice-cold.
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13
Before serving, give the pitcher a good stir as the rice solids may settle at the bottom.
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14
Fill tall glasses with ice cubes and pour the horchata over the ice.
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15
Garnish each glass with a light dusting of ground cinnamon and a whole cinnamon stick for an elegant, aromatic finish.
💡 Chef's Tips
Always use Ceylon cinnamon (soft bark) rather than Cassia (hard bark) for a more delicate, floral flavor profile. Don't skip the soaking process; it is essential for softening the rice grains to achieve that signature milky consistency without dairy. For an even creamier result, you can substitute 1 cup of the final water with a cup of full-fat coconut milk (canned). If you don't have a high-speed blender, you may need to strain the mixture twice to ensure there is no chalky residue. Store leftovers in the fridge for up to 3-4 days, but always stir before pouring as natural separation occurs.
🍽️ Serving Suggestions
Serve alongside spicy Tacos al Pastor to provide a cooling contrast to the heat. Pair with warm, cinnamon-dusted Churros for a decadent Mexican-themed dessert experience. Add a shot of espresso to a glass of horchata for a 'Dirty Horchata' caffeine boost. Enjoy as a refreshing beverage with a plate of savory Enchiladas Verdes. For an adult version, stir in 1.5 ounces of aged rum or tequila reposado.