Mexican Horchata (Cinnamon Rice Milk)

So refreshing! Cost pennies to make for multiple drinking pleasure.

The following recipe is courtesy of Aaron Sanchez printed in Food Network magazine.

Ingredients

  • 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

Directions

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.

Photo by Kana Okada.

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