Guess what, horchata is amazing. It’s delicious. It’s easy to make. We have it around here in the Mexican and Salvadorian restaurants which is how I developed a taste for it. My recipe here adds coconut which is not traditional.

Horchata is perfect on a hot day. Make the first step the night before to serve dinner guests with spicy Mexican fare. Just make sure to keep everyone away from it in the meantime.

1 1/3 cup uncooked white long-grain rice
1/2 cup dried, unsweetened coconut
2 cinnamon sticks
5 cups water
1 cup milk
2 teaspoons vanilla extract
1/2 cup white sugar

Put the rice, two cups of water, and the cinnamon sticks in a blender. Pulse until the rice and cinnamon are roughly ground. Add the remaining water to the blender, stir, and put in the fridge overnight. Strain the mixture through a sieve and add the milk, vanilla, and white sugar. Serve ice-cold.

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