long-grain white riceLong-grain works best, such as Mahatma brand1½ cups
cinnamon sticksUse whole sticks, not ground cinnamon2
boiling water4 cups
sweetened condensed milk1 can14 oz
evaporated milk1 can12 oz
whole milk4 cups
cold waterOptional; can substitute with 6 cups whole milk total for extra creaminess2 cups
sugarAdjust to taste½ cup
Mexican vanilla blend1 tbsp
iceFor serving, to taste
~2-3 cupsest.
Steps
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1
Pulse the rice in a blender a few times to break it into coarse crumbs—not a fine powder. This helps it soak better and release more starch later.
2
Transfer the cracked rice to a bowl, add the broken cinnamon sticks, then pour in the boiling water. Cover and let it soak at room temperature for at least 4 hours, or overnight for best results.
3
Once the rice has absorbed the water and looks slightly cloudy, pour everything—rice, cinnamon sticks, and soaking water—back into the blender. Blend for about 2 minutes until very smooth, working in batches if your blender is small.
4
Strain the mixture through a fine mesh strainer lined with cheesecloth, pressing down on the solids with the back of a spoon to extract every drop of creamy liquid. This step is what separates smooth horchata from gritty horchata.
5
Add the whole milk, sweetened condensed milk, evaporated milk, sugar, cold water, and vanilla to the strained rice base, then mix well. Taste and adjust the sugar to your liking.
6
Chill the horchata in the refrigerator for at least 30 minutes before serving, or serve immediately over plenty of ice if you can't wait. Pour over ice and dust with a little ground cinnamon if desired.
7
For extra creaminess, blend the rice mixture twice—once before straining, then again after adding the three milks. Horchata keeps in the fridge for up to 3 days; just stir well before each serving.
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