Horchata (Mexican rice drink)

The name horchata came from Spain, where it means a drink made from almonds or tiger nuts, but in Mexico rice became its base. Served over ice, the cinnamon-scented, faintly vanilla drink is cooling and especially welcome alongside spicy food. It is silky even without milk, lactose-free, and vegan when sweetened with sugar. The soaking time matters most.

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Method

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1. Rinse the rice and soak it with the cinnamon stick in 1 liter of water for at least 8 hours, preferably overnight, at room temperature.
2. Remove the cinnamon stick. Put the rice and its soaking water in a blender and blend on high for 2-3 minutes until smooth. ⏱ Timer: 2 min
3. Set a fine sieve or cheesecloth over a large pitcher and strain the liquid, pressing out as much as you can.
4. Add the second liter of water, the sugar, vanilla, ground cinnamon and salt. Stir until the sugar dissolves.
5. Chill for at least 1 hour. Stir well before serving, because the rice settles. ⏱ Timer: 1 h
6. Pour over ice and sprinkle cinnamon on top.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• A long soak makes it silkier. In summer, or in a warm kitchen, soak the rice in the fridge so it does not start to ferment.
• Strain it through a fine sieve or muslin and press well so it does not stay gritty.
• Always stir before serving, because the rice settles. It gets richer with almond drink or coconut milk.

Frequently asked questions

How long does it keep?

For 3-4 days in a sealed jug in the fridge. If it smells sour, do not drink it.

What else can I sweeten it with?

You can also sweeten it with dates, honey or maple syrup. Reduce the amount of sugar to taste.

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