Ingredients
- 200g long-grain white rice, rinsed
- 2 cinnamon sticks
- 1 litre cold water
- 50g blanched almonds
- 3 tbsp sugar (or to taste)
- ½ tsp vanilla extract
- 200ml whole milk
- Pinch of cinnamon to garnish
Method
-
1
SoakCombine rice, cinnamon sticks, and almonds in a bowl. Cover with 1 litre cold water. Soak for at least 4 hours (overnight is better).
-
2
BlendDrain and blend the soaked rice, cinnamon, and almonds with 500ml fresh cold water until as smooth as possible.
-
3
StrainStrain through a muslin cloth or very fine sieve, squeezing to extract all liquid.
-
4
FinishStir in sugar, vanilla, and milk. Taste and adjust.
-
5
ServeServe over ice. Dust with cinnamon.
About This Drink
Horchata arrived in Mexico with the Spanish conquistadors, who brought it from Valencia, who had it from the Moors, who brought it from North Africa. The original was made from tiger nuts (chufa). Mexico replaced them with rice, almonds, and cinnamon — and created something arguably better.
Bartender's Tips
Overnight soaking makes a dramatically silkier drink. For a richer version, use condensed milk instead of sugar and regular milk. For the rice water — don't waste it: the soaking liquid can be added to the blend for more flavour. The longer you blend, the smoother, but more straining is needed.
Origin
Source
Standard at every Mexican restaurant; originating from the horchata de chufas of Valencia, Spain
Origin
Mexico (via Spain, via Moorish North Africa)
Difficulty
Medium · 10 min + 4 hrs steeping
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