Shaken, Left – Starch on bottom, right

This recipe is adapted from the lovely TV chef and cookbook author Pati Jinich.  Because my underlying reason for making horchata was to use it in a cream pie I was looking for a recipe that used milk.  It’s traditional to use only water when making the refreshing beverage.  I don’t love super sweet things so I cut back on the sugar.  I used the horchata as a base for a cream pie filling.  Yes, of course I did!

Print Recipe

Pati's Horchata

Course

Beverage

Cuisine

Mexican

Servings

Ingredients

• 2 cups long or extra long white rice
• 3 cups hot water
• 1 stick soft true cinnamon the kind that crumbles easily
• 1 tbsp real vanilla extract
• 4 cups milk
• 3/4 cup sugar or brown sugar or piloncillo
• ground cinnamon optional, for sprinkling on top of drink

Course Beverage Cuisine Mexican Servings Ingredients 2 cups long or extra long white rice 3 cups hot water 1 stick soft true cinnamon the kind that crumbles easily 1 tbsp real vanilla extract 4 cups milk 3/4 cup sugar or brown sugar or piloncillo ground cinnamon optional, for sprinkling on top of drink

Instructions

1. Place the rice in a bowl and cover with hot water. Roughly crumble a piece of True cinnamon into the rice mix and let it all sit and rest from 2 to 8 hours outside of the refrigerator.

   
2. Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using Cassia, hard cinnamon, remove it). Place the other half of the rice mixture in the blender with the remaining milk and the sugar, purée until smooth and strain into the same pitcher or container.
3. Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.

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