What is Horchata you say? It is a refreshing drink made from secret yumminess. Ok, it may not be a secret, but there are tons of varieties throughout the world, mainly Latin America and Spain. The one we made is a more traditional Mexican version with the addition of milk. Milk isn’t usually called for in the recipe, but I find (and so do my kids) that milk adds such a depth of creaminess that’s it’s now a must add ingredient. Not to mention it adds all kinds of health benefits too (hello calcium and vitamin D).
Creamy Horchata Recipe
1 cup of uncooked long grain white rice
5 cups water
2 cinnamon sticks – broken
3/4 cup 2% milk
1/2 cup, not filled to the top, of sugar
1/2 tablespoon vanilla
Place the uncooked rice in a clean coffee grinder and grind until there is a mix of powder and chunks (10 seconds). Pour into a glass pitcher and add broken cinnamon sticks. Pour the 5 cups of water over the rice and cinnamon and stir. Place in the refrigerator over night. Cut to following day. Combine the milk, sugar and vanilla. Strain the water from the rice through a sieve or mesh strainer. Add the milk mixture to the water, chill and serve.
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