FROM THE LITTLE MENU · Alcohol-free
Horchata
Soaked rice and cinnamon blended with milk and strained: cold, sweet and cinnamony.
Classic collection version
For one serving
Ingredients
- Rice
Long-grain, about 1/3 cup
80 ml / 2.71 US fl oz - Water
Hot, for soaking the rice
120 ml / 4.06 US fl oz - Cinnamon
Ceylon or Mexican cinnamon, broken up; cassia goes in whole and comes out before blending
0.25 pieces - Milk160 ml / 5.41 US fl oz
- Sugar
About 3 tablespoons; use less to taste
10 tsp
US fl oz amounts are rounded; use ml for exact measures.
Make it
- Put the rice in a container, cover with the hot water, add the cinnamon and soak in the fridge for 2 to 8 hours.
- Tip the rice, its soaking water and the cinnamon into a blender, add the milk and sugar and blend until smooth.
- Strain through a fine sieve into a glass of ice and, if you like, dust with a little ground cinnamon.
Recipe reference
Scaled to one glass from Pati Jinich's recipe for six, with the vanilla extract left out to keep it strictly alcohol-free. Blending the sugar in with the milk and taking out cassia follow her English version; the original works out to about 1/6 cinnamon stick a glass, rounded to 1/4 here.
patijinich.com ↗