Horchata
The hubby grew up in San Diego County and is a huge fan of Baja style Mexican cuisine. His favorite food spots serve things like Carne Asada Fries, Chicken Burritos and Fish Tacos along with this creamy, sweet, delicious drink. This is my attempt at trying to recreate one of his favorites. Brian gives it 5 stars, I hope you will too! I encourage you to enjoy this delicious drink with our Carnitas Tacos.
Horchata
Creamy rice milk with cinnamon.
Servings: 8
Equipment
- Fine Mesh Strainer
Ingredients
- 5 Cups Water Hot
- 12 oz Evaporated Milk
- 14 oz Sweetened Condensed Milk
- 1½ Cup Long Grain White Rice
- ½ tsp Cinnamon ground
Instructions
- In a large pitcher combine the Water, Rice, and Cinnamon. Stir to combine.
- Once cooled, place in the refrigerator overnight or for at least 12 hours.
- Now you will separate the liquid from the solids using a fine mesh strainer. I typically place the strainer over my pitcher, this way the liquid goes right into my serving pitcher. I will also take a spoon and stir the rice in the strainer to try to get out all the yummy rice goodness. Discard the rice and cinnamon.
- You should be left with cloudy cinnamon flavored water and there shouldn't be any pieces of rice. If you do still have rice pieces, you will need to strain it again.
- Add the Evaporated Milk and Sweetened Condensed Milk to the pitcher, stir to combine. Refrigerate for another 4 hours.
- Be sure to stir before serving. Serve chilled over ice. Enjoy!
I’m so glad you figured out how to make this! Perfect for taco or burrito night!
Horchata is the bomb!, Now I know how how to make it.
This is the 2nd time I’ve made this! I’m addicted to horchata! Will definitely make more!