EASY HORCHATA RECIPES RECIPES

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HORCHATA - FOOD BLOG WITH AUTHENTIC MEXICAN RECIPES



Horchata - Food Blog With Authentic Mexican Recipes image

How to make authentic Horchata, Mexico's famous cinnamon-infused rice water drink. It's mild slightly sweet cinnamon infused flavor complements spicy Mexican food. It's one of many delicious aguas frescas prepared in Mexican homes.

Provided by Andrés Carnalla

Categories     Beverage

Total Time 135 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 6

1.5 cups rice
1 can (14oz. sweetened condensed milk)
1 cup whole milk
5 cups hot water
2 cinnamon sticks
1 tsp.ground cinnamon (add to taste)

Steps:

  • In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
  • Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
  • Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
  • Uncover the mixture. Remove the cinnamon sticks and discard.
  • Strain the mixture to separate the rice. Reserve the liquid.
  • Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
  • Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
  • Serve over ice with a sprinkle of cinnamon.

Nutrition Facts : Calories 461 kcal, CarbohydrateContent 89 g, ProteinContent 12 g, FatContent 10 g, SodiumContent 131 mg, SugarContent 51 g, ServingSize 1 serving

HORCHATA RECIPE | AARóN SáNCHEZ | FOOD NETWORK



Horchata Recipe | Aarón Sánchez | Food Network image

Provided by Aarón Sánchez

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 4

1 cup long-grain white rice, rinsed
1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
1/2 cup sugar, or to taste
1 tablespoon ground cinnamon, preferably Mexican, for garnish

Steps:

  • Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours. 
  • Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill. 
  • Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon. 

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