Mexican Horchata

Horchata is a refreshing infused rice drink popular in Mexico and other Latin American countries. Try it with a plate of crispy churros for a Cinco de Mayo sweet treat.

By / Photography By Carole Topalian | May 06, 2016

Ingredients

  • 2½ cups Brookford Farm whole raw milk, divided
  • 3 cups water
  • 1 cup long grain white rice, uncooked
  • ⅔ cup sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon cinnamon

Instructions

Combine 2 cups milk, water, and rice in the bowl of a blender and puree for 1 minute. Remove to a pitcher and let sit 3 hours. Strain the mixture, discarding the solids. Combine the remaining milk with the sugar over medium heat, stirring, just until the sugar dissolves. Add the cinnamon and vanilla extract and whisk to combine. Let cool to room temperature and combine with the rice milk. Refrigerate until well-chilled and serve with plenty of ice.

Variation:

Blend the mixture with 1 to 1½ cups ice to make a horchata frappe.

Ingredients

  • 2½ cups Brookford Farm whole raw milk, divided
  • 3 cups water
  • 1 cup long grain white rice, uncooked
  • ⅔ cup sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon cinnamon
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