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There are times I wonder why I take so long to try certain recipes. Call it a crime of ignorance or utter denial but I have a hard time thinking that a complicated recipe can turn out decently when it's me trying to make it. I don't understand why I've continued to allow myself to think that a horchata recipe could be considered too difficult and above my skill level. But I have.
Cinco de Mayo comes and goes and I continue to pass by the recipe, knowing it's a family favorite of my husband and kids. But horchata shouldn't be just be enjoyed on Cinco de Mayo. It's actually a deliciously cool summery drink.
A horchata drink is made from just a few simple ingredients and tastes delicious. The prep time is very minimal and is perfect for a hot summer day. We enjoyed sipping ours on the porch after the kids went to bed.
A sweet, cool and refreshing horchata recipe perfect for Cinco de Mayo or hot summer months.
Ingredients
- ⅔ cup brown rice
- 3 cups warm water
- Two cinnamon sticks
- ¾ cup sugar
- 2 cups rice milk or 2% milk
- Ground cinnamon
Instructions
- In a blender, place the uncooked brown rice. Blend until the rice becomes coarse and in fine pieces.
- Transfer the rice from the blender to a bowl, then pour the warm water over the rice. Place the two cinnamon sticks in the bowl. Cover the bowl and then place in the refrigerator for eight hours to overnight.
- In the morning, or after eight hours remove the cinnamon sticks and place the rice and water in a blender. Puree the rice and water in a blender until smooth.
- Place a strainer lined with a layer or two of cheesecloth over a pitcher. or bowl. Slowly pour the mixture into the strainer to allow any larger pieces of rice to not be filtered into the pitcher.
- When mixture has been strained, remove seive and cheesecloth and stir in the sugar and milk. Place the entire mixture in the refrigerator. Refrigerate the mixture until it is completely chilled.
- To serve: Pour mixture into a cup over ice, or plain. Garnish with ground cinnamon.
Notes
*You can substitute white rice for the brown rice. Long grain rice is recommended, but not necessary to use. * Horchata can be refrigerated up to three days.
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