Classic Horchata
Direct link to this recipe — copy and share anywhere.
Generate HTML you can paste on any site, blog, or forum. The card links back to DrinkDB.
Exactly how the embed card looks on any website.
Creamy, cinnamon-scented Mexican rice drink. Cool, sweet, and endlessly comforting.
1 cup long-grain white rice
4 cups water (for soaking)
4 cups fresh water (for blending)
0.5 cup sugar
1 tsp cinnamon
1 tsp vanilla extract
1 cup milk or almond milk
Creamy, cinnamon-scented Mexican rice drink. Cool, sweet, and endlessly comforting.
1 cup long-grain white rice
4 cups water (for soaking)
4 cups fresh water (for blending)
0.5 cup sugar
1 tsp cinnamon
1 tsp vanilla extract
1 cup milk or almond milk
1. Rinse rice and soak in 4 cups water overnight.
2. Drain and blend rice with 4 cups fresh water until smooth.
3. Strain through a cheesecloth or fine sieve.
4. Add sugar, cinnamon, vanilla, and milk. Stir until sugar dissolves.
5. Refrigerate. Serve over ice.
Creamy, cinnamon-scented Mexican rice drink. Cool, sweet, and endlessly comforting.
1 cup long-grain white rice
4 cups water (for soaking)
4 cups fresh water (for blending)
0.5 cup sugar
1 tsp cinnamon
1 tsp vanilla extract
1 cup milk or almond milk
1. Rinse rice and soak in 4 cups water overnight.
2. Drain and blend rice with 4 cups fresh water until smooth.
3. Strain through a cheesecloth or fine sieve.
4. Add sugar, cinnamon, vanilla, and milk. Stir until sugar dissolves.
5. Refrigerate. Serve over ice.
Serve over ice in a tall glass with a cinnamon stick. Makes a large batch — keeps refrigerated for 3 days.