Mexico Horchata
The word horchata derives from a Valencian term meaning “made from barley,” although today this drink is not made from barley, but from a variety of other seeds or grains, such as almond or sesame seeds. In Mexico and Guatemala, it is made from rice. There are ready-to-drink preparations sold at supermarkets, but it is not difficult to make this refreshing drink at home.
Recipe Servings: 6–8
+ 3 hours resting
Ingredients
- 2 cups (380 g) uncooked long-grain rice
- 8 cups (1.9 l) water, divided
- ½ tsp (2.5 ml) ground cinnamon
- 2 cups (475 ml) semi-skimmed cow's milk
- 1 cup (200 g) sugar
Directions
- Put the rice in a colander and wash it under running water, moving it around with your hand, until the water comes out translucent.
- Put the rice in a medium bowl and cover it with 4 cups (950 ml) of water. Let it soak for at least 3 hours, or up to overnight.
- Add the rice and its soaking water to a blender. Add cinnamon, milk, and sugar and blend until the rice has been ground and the sugar has dissolved completely.
- Pour the liquid into a pitcher and add the remaining 4 cups (950 ml) water. Stir to combine.
- Refrigerate or serve immediately with ice. Stir again before serving.
Notes
Some variations include horchata de café (add 3 tsp/15 ml instant coffee), horchata de coco (substitute 2 cups/475 ml coconut milk for regular milk), horchata de fresa (add 1½ cup/250 g chopped strawberries). In Spain, horchata is made of tiger nuts, and in Ecuador, it is a clear red infusion made of 18 herbs. In Puerto Rico, it is called horchata de ajonjolí and is made of ground sesame seeds.
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