I have heard the name “Horchata” a few different times and I never knew what it was. I can’t tell you how many times I said to myself “Horchata? What’s horchata? I’m gonna look it up.” And then just never do. Then I was on youtube as I usually am I came across a video by one of my favorites. Julien Solamita who was making horchata. “Oooohhhh it’s just rice milk.” I thought. But after making this recipe I found that is so much more than that. But I wanted to take it one step further and make 3 more flavors. And I can’t wait to show you how I made it. So let’s get started.
How To Make Horchata Mexican Rice Milk: Nut Milk Bags VS. Cheese Cloth
As you all know if you have been following my blog for a long time my ability to make a mess is unmatched. So for me a cheese clothes a no go because the corners always slip out of my hands when I go to bunch it up. That’s why I like nut milk bags. The are a bag with a draw string that you can squeeze out the contents of the bag with minimal mess. Although pouring the milk into the bag is a different story. That may be a mess but it’s a lot less of a mess.
How to Make Horchata Mexican Rice Milk: To Almond or Not to Almond
Horchata can be made in many different ways. One of the main differences is the use of almonds. I find that it lends a creamier and deeper texture. But it can be left out if you wish. Also the testing step is just to deepen the flavor. But that can be skipped as well if you want.
Thank you all so much for reading and I hope you enjoy this horchata! Leave me any questions that you might have down in the comments and follow my blog to make more messes and more delicious desserts with me. I’ll see you next time, guys.
Horchata (4 Ways)
A creamy and refreshing mexican rice milk drink in 4 differant flavors: Strawberry,Traditional,Chocolate and Iced Coffee.
Ingredients
Traditional Horchata
- 1 Cup of Long Grain Rice
- 4 Cups of Water
- 1 Cinnamon Stick
- 1 (14oz) Can of Sweetened Condensed Milk
- 1 Can of Evaporated Milk
- 2 Teaspoons of Vanilla Extract
- 1/2 of a Cup of Plain Almonds
Strawberry Horchata
- 1/2 of a Cup of frozen or fresh strawberries
- 1/4 of a Recipe Traditional Horchata
Chocolate Horchata
- 1/4 of a Recipe of Traditional Horchata
- 1/4 of a Cup of Cocoa Powder
Horchata Iced Coffee
- 1/4 of a Recipe of Traditional Horchata Recipe
- 6oz of Iced Coffee
Instructions
Traditional Horchata
- Place 1 cup of long grain rice, 1/2 of a cup of almonds and one cinnamon stick in the oven for 10 minutes or until fragrant and toasted.
- Add those ingredients to a container with 2 cups of water. Cover and let those ingredients break down in the fridge overnight.
- The next day, add all this to a blender and blend for 2 minutes. Place a cheese cloth or a nut milk bag inside a large fine mesh strainer. Place that on top of a large bowl.
- Pour the contents of the blender into the nut milk bag and squeeze all of the milk out of the bag.
- Add the remaining water, evaporated milk, sweetened condensed milk, and vanilla extract and whisk until combined.
- Divide the recipe in fourths and refrigerate.
Strawberry Horchata
- Add 1/4 of the horchata recipe and 1/2 of a cup of strawberries to a blender.
- Blend for 1 minute.
- Pour into a fine mesh sieve sitting on top of a large bowl.
- Refrigerate the horchata for at least 1 hour.
Chocolate Horchata
- Add 1/4 of the recipe of horchata and 1/4 of a cup of cocoa powder to a blender. Blend for 1 minute.
- Pour into a bowl and refrigerate for at least an hour.
Horchata Iced Coffee
- Combine 1/4 of a recipe of horchata and the iced coffee in a medium bowl and whisk to combine.
- Refrigerate for at least one hour.
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