Ingredients

  • 1 cuplong-grain rice(uncooked)
  • 5 cupswater(divided)
  • 1cinnamon stick(Mexican canela preferred)
  • ½ cupsugar(adjust to taste)
  • 1 tspvanilla extract
  • 🍋ground cinnamon(garnish)

🔧 Tools

blenderjigger

Instructions

  1. Soak rice and cinnamon stick in 2 cups water overnight or at least 4 hours
  2. Blend soaked rice mixture until very smooth
  3. Add remaining 3 cups water and blend again
  4. Strain through fine mesh or cheesecloth, squeezing to extract liquid
  5. Stir in sugar and vanilla
  6. Chill and serve over ice
  7. Dust with ground cinnamon

📜 History

Horchata came to Mexico from Spain, which inherited it from the Moors. The Mexican version, made with rice, cinnamon, and sometimes almonds or vanilla, became an essential agua fresca. Its creamy sweetness is the perfect cooling complement to spicy Mexican food.