horchata

Isabel Orozco-Moore’s horchata blends soaked long-grain white rice, blanched slivered almonds and a Mexican cinnamon stick into a smooth drink. Whole milk, evaporated milk, granulated sugar and vanilla enrich this Mexican rice beverage, which is served ice cold with ground cinnamon.

The uncooked rice is rinsed under running water until the water runs clear. In the selected large bowl, it joins the supplied almonds, the cinnamon stick supplied broken in half and three cups of water. The covered mixture stays in the refrigerator for eight to twenty-four hours.

The soaked mixture goes into a large blender with the remaining three cups of the same six-cup water total. It blends on high until smooth, with batches used if needed. The selected fine mesh strainer removes solids through two to four passes until the liquid loses its grittiness.

The smooth strained mixture is poured into a large pitcher. Three cups of whole milk, twelve ounces of evaporated milk, half to three-quarters of a cup of granulated sugar and a teaspoon of vanilla extract are stirred in until well combined.

The horchata is served over ice and topped with ground cinnamon. If the rice mixture separates after standing, a large spoon mixes it together again before serving. Orozco-Moore presents it as an agua fresca enjoyed with Mexican food.