Mexican Horchata

Mexican Horchata


1 cup long grain rice
4 cups water
1 (1 1/2 stick if small)  cinnamon,  broken into large chunks
1 cup milk of choice (I like almond coconut milk)
1 tsp. vanilla extract
1/3 to 1/2 cup sugar (to taste)
Ground cinnamon or additional cinnamon sticks for garnish, optional


To Make Rice Milk

Option 1) Place rice, cinnamon, and 2 cups water in a blender or food processor. Blend until rice is broken into coarse granules, about the size of coffee grounds. Stir in the remaining water. Refrigerate for at least 3 hours, overnight is best. 

Option 2) Place rice and cinnamon pieces into coffee grinder, a small blender, or a small food processor. Grind until rice becomes course granules, about the size of coffee grounds. Place rice mixture into a large container. Stir in water. Refrigerate for at least 3 hours, overnight is best. The longer it sits, the more flavorful it becomes.

Next, drain the rice through a fine mesh strainer lined with 3 to 4 layers of cheesecloth. Remove some rice granules from strainer if the liquid has a hard time draining. Discard solids. Place rice milk in a pitcher. Add milk of choice, vanilla, and sugar. Stir until sugar dissolves. Serve over ice. Garnish with a sprinkling of cinnamon and/or a cinnamon stick, optional.

Makes 4 to 6 servings.

Recipe Notes:
  1. Adding milk is optional. If you prefer using just rice milk, increase the water amount to 5 cups.
  2. Use appropriate size blender or food processor for pulverizing the rice. Too large of a container will only swoosh the rice around and will not break it up.