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The Mexican rice and cinnamon drink, served cold. Creamy, spiced, cinnamon-forward, and exactly the thing when you have eaten too much Tajin-rimmed anything.
Ingredients
- 200 g long-grain white rice
- 1 stick Cinnamon
- 1 l Water
- 250 ml Condensed Milk
- 60 g Sugar or more to taste
- 1 tsp Vanilla Extract
- Cinnamon
Instructions
- Soak the rice and cinnamon stick in the water for at least 4 hours, or overnight.
- Blend everything together on high for 60 seconds.
- Strain through a fine sieve twice.
- Stir in the milk, sugar, and vanilla.
- Chill and serve over ice with a dusting of ground cinnamon.
Notes
Makes 6 servings. For a dairy-free version, use oat milk or coconut cream instead of whole milk.
How to make a Horchata Mocktail
The Mexican rice and cinnamon drink, served cold. Creamy, spiced, cinnamon-forward, and exactly the thing when you have eaten too much Tajin-rimmed anything.
Ingredients
- 200g long-grain white rice
- 1 stick cinnamon
- 1L water
- 250ml whole milk or sweetened condensed milk
- 60g sugar (or more to taste)
- 1 tsp vanilla extract
- Pinch ground cinnamon for dusting
Instructions
- Soak the rice and cinnamon stick in the water for at least 4 hours, or overnight.
- Blend everything together on high for 60 seconds.
- Strain through a fine sieve twice.
- Stir in the milk, sugar, and vanilla.
- Chill and serve over ice with a dusting of ground cinnamon.
Three notes worth knowing
Makes 6 servings. For a dairy-free version, use oat milk or coconut cream instead of whole milk.
When to drink a Horchata Mocktail
Any time you want the ritual without the aftermath. Brunch, post-work, Dry January, designated driver, pregnancy, or just not in the mood to drink tonight.
