📝 About This Recipe
Transport your senses to a vibrant Mexican mercado with this silky, refreshing Horchata de Arroz. This traditional agua fresca is crafted by soaking long-grain white rice with aromatic cinnamon sticks, then blending it into a smooth, milky elixir sweetened with a hint of vanilla and a touch of condensed milk. Its cooling properties and delicate balance of spice and cream make it the ultimate companion for spicy dishes and warm afternoons alike.
🥗 Ingredients
The Rice Base
- 1 1/2 cups Long-grain white rice (uncooked and thoroughly rinsed)
- 2 sticks Ceylon cinnamon sticks (Mexican Canela preferred, broken into pieces)
- 4 cups Filtered water (for the initial soak)
- 1/3 cup Blanched almonds (optional, for added richness and body)
The Sweetening and Flavoring
- 14 ounces Sweetened condensed milk (one standard can)
- 12 ounces Evaporated milk (one standard can)
- 1 tablespoon Pure vanilla extract (high quality Mexican vanilla is best)
- 1/4 cup Granulated sugar (optional, adjust to taste)
- 1 pinch Salt (to balance the sweetness)
- 3 cups Cold filtered water (to dilute to desired consistency)
For Garnish
- 1 teaspoon Ground cinnamon (for dusting)
- 6-8 pieces Fresh mint sprigs (for a pop of color)
- 4 cups Ice cubes (for serving)
👨🍳 Instructions
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1
Rinse the rice under cold running water until the water runs clear to remove excess surface starch.
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2
In a large glass bowl or pitcher, combine the rinsed rice, broken cinnamon sticks, and blanched almonds.
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3
Pour in 4 cups of filtered water. Cover the container and let it soak at room temperature for at least 8 hours, or ideally overnight, to soften the grains.
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4
After soaking, pour the entire mixture (including the soaking water and cinnamon) into a high-speed blender. You may need to do this in two batches.
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5
Blend on high speed for 3-4 minutes until the mixture is as smooth as possible. The cinnamon should be pulverized into tiny specks.
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6
Set a fine-mesh sieve over a large pitcher. Line the sieve with two layers of cheesecloth or a clean nut milk bag for a perfectly smooth texture.
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7
Slowly pour the blended rice mixture through the sieve. Use a spoon to press down on the solids to extract every drop of liquid. Discard the remaining gritty pulp.
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8
Whisk in the sweetened condensed milk, evaporated milk, and vanilla extract until fully incorporated and creamy.
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9
Add the remaining 3 cups of cold filtered water and a pinch of salt. Stir vigorously to combine.
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10
Taste the horchata. If you prefer it sweeter, add the extra granulated sugar one tablespoon at a time. If it is too thick, add a splash more water.
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11
Chill the pitcher in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the temperature to drop.
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12
To serve, fill tall glasses with ice and pour the chilled horchata over the top. Stir briefly to ensure the mixture hasn't settled.
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13
Finish each glass with a light dusting of ground cinnamon and a sprig of fresh mint for a professional, aromatic touch.
💡 Chef's Tips
Don't skip the soaking time; 8 hours is the sweet spot for a creamy texture without a chalky mouthfeel. Use Mexican 'Canela' (Ceylon cinnamon) if possible, as it is softer and easier to blend than the common Cassia variety. For an ultra-smooth drink, strain the mixture twice; once through a mesh sieve and a second time through a nut milk bag. If the drink settles in the fridge, simply give it a quick stir or shake before pouring as the rice particles naturally sink. Avoid adding ice directly to the pitcher if you aren't serving it all at once to prevent dilution.
🍽️ Serving Suggestions
Serve alongside spicy Al Pastor tacos to balance the heat with creamy sweetness. Pair with warm churros or sopapillas for a decadent afternoon treat. For an adult version, add a shot of dark rum or spiced gold tequila. Serve in chilled copper mugs to keep the drink icy cold for longer. Accompanied by a plate of salty plantain chips for a perfect sweet-and-salty snack combo.