Mexican cuisine · Desserts & Sweets

Agua de Horchata

Chilled rice drink with cinnamon and vanilla, lengthened with milk and poured over plenty of ice.

Ingredients · for 6 servings

• 200 g long-grain rice
• 1.2 l water
• 2 cinnamon sticks
• 400 ml whole milk
• 150 g sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 1 tsp cinnamon for dusting

Instructions

1. Pour 600 ml of the water and the broken cinnamon sticks over the rice in a bowl and soak for at least 4 hours, or ideally overnight, at room temperature.
2. Transfer the rice, cinnamon pieces and soaking liquid to a powerful blender and blend on the highest setting for 2–3 min., until a milky-white, almost smooth mixture forms.
3. Pour the mixture through a very fine sieve or cheesecloth into a pitcher, pressing the residue well — the more thoroughly, the silkier the drink.
4. Stir in the remaining water, the milk, the sugar, the vanilla extract and a pinch of salt, and stir until the sugar has fully dissolved.
5. Chill the horchata for at least 2 hours and stir well before serving, as the rice settles at the bottom.
6. Pour into tall glasses over plenty of ice and dust each glass with a little cinnamon.