How to Make Horchata - An easy recipe for making the best thick and wonderfully refreshing authentic horchata from scratch. Your family will love enjoying this nutty, creamy, perfectly sweet drink all summer!
Bring 4 cups of water to a boil (in a kettle or a sauce pan).
In a large heat-safe bowl add the dry rice, almonds, cinnamon stick, and salt. Pour the boiling water over the rice mixture. Stir well. Then cover and refrigerate for at least 2 hours. (Could be overnight.)
Pour the rice mixture into the blender, including the cinnamon stick. Puree until very smooth.
Set a fine mesh strainer (sieve) over a 10-cup measuring pitcher. Pour the rice mixture into the strainer. Allow the liquid to pour through, removing any remaining debris.
Stir in the sweetened condensed milk, evaporated milk, and vanilla extract. Add additional cold water, until you have 9-10 cups for horchata total. (9 cups for extra-thick horchata. My kids like it a little thinner.)
Chill until ready to use. Stir before serving. Serve over ice as-is, or with a shot of rum.
To Make Agua de Avena, substitute 1 cup steel-cut oats for the rice.Dairy Free Horchata? Substitute 3 cups almond or rice milk + 1 cup of sugar for the canned milks in this recipe.