One of my favorite summer time drinks is a Mexican horchata. An icy cold rice drink with a splash of vanilla and cinnamon.
This is my drink of choice at Mexican taquerias, Latino festivals, and when visiting Mexican shopping districts in L.A.
It’s interesting that horchata is originally from Valencia in Spain. Throughout Spain they still drink horchata, however, it’s made from tigernuts – chufa.
Having drank both versions, my favorite is from Mexico. Like most Mexican agua frescas (natural water drinks), it’s thinned down with water which makes it a great refreshment on hot summer days.
Cool off with an horchata. An icy cold Mexican rice drink with a splash of vanilla and cinnamon.
- 1 cup white rice (I use basmati)
- 1 cinnamon stick
- 5 cups water
- 2 cups whole milk
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- 1/2 cup raw honey
- In a large bowl, soak the rice and cinnamon stick in 4 cups water overnight.
- Once soaked, remove the cinnamon stick. Add the rice with the soaking water to a blender and blend contents until smooth (there will be rice solids remaining).
- Strain the contents into a pitcher with a fine sieve or cheesecloth reserving the rice solids.
- Add the strained rice solids back to the blender with about a cup of the horchata mix from the pitcher. Blend again.
- Strain the contents into the pitcher again reserving the rice solids.
- Add the rice solids back to the blender. Add 2 cups milk, 1 cup cold water, vanilla extract, cinnamon, and honey. Blend until smooth.
- Strain the contents back to the pitcher and discard the remaining rice solids.
- Mix the contents of the pitcher thoroughly and chill.
- Serve over ice cubes with a sprinkle of cinnamon.
Have you had an horchata or a Mexican agua fresca? What flavor is your favorite?