Everyday Food Blog

cocktail o'clock: horchata

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Add 2/3 cup long grain white rice to a blender, pulse until coarsely ground. Pour 3 cups warm water over rice, add a cinnamon stick if desired, cover and refrigerate for at least 8 hours and up to overnight. Remove the cinnamon stick if used and blend the mixture until as smooth as possible. Strain through a fine sieve, mashing the rice to extract as much flavor as possible. Stir in 3/4 cup sugar and 2 cups rice milk. For an adult version, add 2 ounces of dark rum. Serve over ice and sprinkle with cinnamon to garnish. Makes 4 drinks.

Comments (1)

  • avatar

    I learned to make this from my Mexican mom by soaking the rice way ahead of time, then putting it into the blender to pulverize, and then adding cinnamon and sugar.

    It still gets strained, but for a richer flavor heavier milk is used, like heavy cream if you want. That'll probably taste better with the rum suggestion and not so harsh. Otherwise, we used regular milk, not rice milk. That probably adds to the flavor, but seems a bit off since Rice Dream kind of tastes like Hochata in the first place, but is probably a good non-dairy or vegan alternative.

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