Horchata: The Authentic Mexican Drink with Rice, Milk and Cinnamon

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Horchata: A Traditional Refreshing Mexican Drink

Origins of Horchata

Horchata, a refreshing and deliciously sweet drink, is an icon of Mexican cuisine. Originally from the Valencia region of Spain, horchata was introduced to Mexico by Spanish settlers during the colonial period. Although its origins date back to Spain, Mexican horchata has evolved into a distinct drink, loved for its unique taste and regional variations.

Varieties of Horchata

In Mexico, horchata is prepared in different ways depending on the region and family traditions. The basic recipe includes rice, cinnamon, water and sugar, but there are many variations, including adding milk, almonds, coconut or fruits like watermelon or melon. Each version offers a unique taste experience, but all share that signature sweetness and a subtle touch of cinnamon.

Taste and Texture

Horchata is appreciated for its creamy and sweet taste, enhanced by the warm notes of cinnamon. The light and refreshing texture makes it an ideal drink to accompany spicy dishes of Mexican cuisine. Whether as a refreshment on a hot summer day or as a complement to a traditional Mexican meal, horchata is a versatile drink that tempts the taste buds with its comforting sweetness and exotic scent.

Summary
🔍 Information	Details
⏱️ Preparation time	10 minutes
🍳 Soaking time	At least 8 hours
⏲️ Total time	8 hours 10 minutes
🔧 Difficulty level	Easy
🍽️ Servings	8-10
🔥 Calories (approximate)	150 per serving

Ingredients
2 cups long grain rice 1 cinnamon stick (or 1 tablespoon cinnamon powder) 4 cups hot water for soaking 8 cups of additional water to complete the drink ¾ cup sugar (optional if using sweetened condensed milk) 2 teaspoons of vanilla extract 1 cup milk (2% fat or 3.25% whole fat), or combination of evaporated milk and sweetened condensed milk for a richer version Ice cubes for serving

Instructions

Preparation of rice and cinnamon: Place the rice and cinnamon stick (or cinnamon powder) in a large glass bowl. Add 4 cups of hot water. Cover the bowl with a plate or plastic wrap and let soak overnight or at least 8 hours. Mixing: The next day, pour the rice, cinnamon and soaking water into your blender. Blend until you get a smooth, watery paste. Filtration: Use a strainer or sieve to strain the mixture into a wide-mouthed carafe, helping the liquid to pass by pressing with a spoon or spatula. Adding liquids and flavors: Add the vanilla and the rest of the water. If using regular milk, add it now and adjust the sugar to taste. For a richer version, replace the regular milk and sugar with a combination of evaporated milk and sweetened condensed milk. Cooling and service: Let the drink cool in the refrigerator. Stir the horchata well before serving, as the rice mixture tends to settle to the bottom. Serve in glasses with ice cubes.

Notes:

• If you have a high-performance blender like a Vitamix, you may not need to strain the mixture as thoroughly, because the blender can grind the rice very finely.
• Always taste the horchata before adding the sugar or sweetened condensed milk, as you may prefer to adjust the sweetness.
• If you find the consistency of the horchata to be too thick or dense for your liking, simply add more water.

Questions and Answers about Horchata

Q: How long does horchata last in the refrigerator?

A: Horchata can be stored in the refrigerator for about 3 or 4 days for best taste. However, it's unlikely that you'll have that much left over because it's so delicious that you want to drink it quickly!

Q: What type of rice can you use to make horchata?

A: You can use any white rice to make horchata: long grain, jasmine, basmati, or short grain. The important thing is to make sure it is raw white rice.

Q: Should you wash rice before soaking it?

A: Yes, it is recommended to wash the rice before soaking to get a clean drink, as the same soaking water is used to make horchata.

Q: Can you soak rice on the counter instead of in the refrigerator?

A: No, it is best to place the bowl of rice and cinnamon in the refrigerator so that the soaking water retains the flavors of the rice and cinnamon.

Q: How do you make horchata dairy-free?

A: For a dairy-free version, you can use almond milk or coconut milk, but you will need to sweeten the drink with sugar or a favorite sweetener. This may change the authenticity of the recipe but provides a delicious alternative for those avoiding dairy.

Q: Can almonds be added to Mexican horchata recipe for an extra touch of flavor?

A: Yes, you can add almonds to Mexican horchata recipe to enrich the flavor and texture. Use about 1/2 to 1 cup unsalted, unroasted almonds, roughly chopped, and add them with the rice and cinnamon during the initial soak. This will add a delicious nutty flavor to your horchata.

Q: Should you break the cinnamon stick before soaking?

A: Yes, it is recommended to break the cinnamon stick into large pieces before placing it in the bowl to soak. This will release more flavor from inside the cinnamon.

Q: What if I don't have cinnamon sticks?

A: If you don't have cinnamon sticks, you can soak the rice with 1 tablespoon of cinnamon powder to get a similar flavor.

Q: How to prepare horchata without using a blender?

A: For a non-blender version, vigorously whisk 8 cups store-bought unsweetened rice milk, 1/2 cup sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon vanilla in a carafe until until the sugar is dissolved.

Q: Should hot water for soaking be boiling?

A: No, hot water for soaking does not have to be boiling. It should be hot enough to help soften the rice and release its flavors, but not necessarily boiling hot.