Horchata

on

Yield: 6.5 cups

Ingredients

  • 1 cup rice
  • (Optional) 1/4 cup raw almonds
    • Whole, sliced, slivered.  It doesn't matter what you use.
  • 2 sticks cinnamon
  • 4 cups water, divided
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (12 oz.) evaporated milk
  • 1 tsp vanilla
  • 1/2 cup sugar

Directions

  1. Place the rice, almonds (if using), cinnamon sticks, 3 cups water, sweetened condensed milk, evaporated milk, vanilla, and sugar in a blender.  Pulse for a minute, and then blend at full speed for 1 minute.
  2. Pour into a pitcher.  Add the remaining water to the "sludge" near the bottom, and process again to mix it together.  Pour into the pitcher.
  3. Cover and refrigerate for 4-24 hours, shaking a few times along the way.
    • More time is better.
  4. The next day, strain through a nut milk bag or cheesecloth to remove the solids.
    • This is easier if the solids are settled at the bottom, and you pour slowly to leave them undisturbed.
    • You'll need to get your hands in there and massage the bag to get the liquid through the mesh.
    • I used this nut milk bag.  The finer weave in your nut milk bag, the slower the process and the fewer solids that'll make it through.
  5. Refrigerate until ready to serve.  Some settling is normal, so shake immediately before serving cold.

Adapted from Reddit.




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