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Horchata, Mexican rice based drink

by Sarah El Queisi

A refreshing, creamy beverage made from rice. Nothing vanquishes your thirst so deliciously!

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Ingredients

  • 1 cup/ 250mL Dainty Royal Rice
  • 1/2 cup/ 125mL Panela (also known as piloncillo, mexican brown sugar) *can substitute with regular brown sugar
  • 3 cups/ 750mL Water
  • 3 Cinnamon Sticks
  • 2 cups/ 500mL Milk

Preparation

1

Grind the white rice into a powder using a spice grinder or blender. Set aside.

2

Add water, piloncillo, and cinnamon in a pot. Warm on the stove over medium heat until piloncillo melts. Stir often to help break up piloncillo.

3

Once piloncillo is melted, mix sugar/cinnamon solution and ground rice in a big jar.

4

Refrigerate for a few hours or overnight.

5

Stir the mixture (rice powder will have settled to the bottom) and transfer to a blender. Blend until cinnamon sticks are broken up. You may have to blend in batches.

6

Strain blended mixture through sieve or cheesecloth into a bowl or jug.

7

Mix in 2 cups of milk and stir.

8

Enjoy it cold! Horchata is delicious on its own, it is also good as a cocktail with rum mixed in.

9

Keep refrigerated overnight before serving.

10

Note: if you find the mixture isn’t sweet enough, melt a little more piloncillo in about 1/2 cup water and add to the horchata.


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