If you’ve never had a taste of horchata, you are missing out! Get ready for Cinco De Mayo by including horchata on your menu. Horchata is a latin drink made with rice milk and cinnamon, which may include small additions of almonds or lime zest, or both. It’s a cool, creamy sweet drink with a hint of spice. So, don’t miss out anymore, make my Fast Three Step Horchata recipe today and your mouth will be happy :0)
Fast Three Step Horchata
Traditional recipes for horchata steep the ingredients overnight in hot water. I speed up that process by skipping the hours of steeping so you’ll still have delicious horchata that’s ready in minutes.
First, add almond milk, water, rice, cinnamon sticks, and lime zest to a blender and process the heck out of it. I run mine on the highest setting for about a minute and a half.
Then take the contents and pour them out over a fine mesh strainer. You’ll have lots of rice/cinnamon mush left in the strainer, this is ok. You’ll extract more flavor out of that by pouring water over it (which filters through it) and drains into the pitcher below. Sometimes I’ll stir the contents of the strainer to help extract all the liquid.
Then, the third step is to stir in sugar and evaporated milk. Pour into a glass filled with ice, and you’re ready to enjoy your very own Fast Three Step Horchata! So sweet and yummy, a perfect accompaniment to any mexican entree like tamales, tacos, or Sopapillas. And don’t forget your Cinco De Mayo fiesta!
I find that the cool creaminess of Horchata is great for quenching a stinging mouth from hot foods (chili hot). If you’re looking for a non-alcoholic drink to accompany your latin dinner, the whole family will love this cinnamon delight. Try it tonight and enjoy! I’d love to hear about your experience with this recipe. Let me know how it goes in the comments below :0)Print
All the sweet and bold flavor of fresh Horchata without waiting hours to make it. This recipe is ready in about 10 minutes.
- 2 cups Jasmine Rice
- 2 cups sweetened vanilla Almond Milk
- 6 cups water
- 2 cinnamon sticks (4 inch)
- 1 tablespoon vanilla extract
- zest from one lime
- 1 cup sugar
- 1 12 oz can of evaporated milk
- In a blender, add the rice, almond milk, one cup of water, cinnamon sticks, vanilla extract, and lime zest. Blend on the highest setting for about 1 1/2 to 2 minutes.
- Pour contents into a fine mesh strainer set over a large pitcher. Slowly pour the remaining 4 cups of water over the rice left in the strainer. Stir the rice in the strainer if necessary to allow the liquid to drain through. Discard the rice solids in the strainer.
- Stir in the sugar and evaporated milk, stirring well to dissolve the sugar, about 30 seconds. Pour over ice and serve, refrigerating the remaining contents in the pitcher.
- Category: Drinks
- Cuisine: Mexican
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