Horchata
The classic Mexican rice-and-cinnamon agua fresca — creamy, cold, and faintly vanilla, blended fresh and strained over ice.
Ingredients
- long-grain white rice1 cup
- cinnamon stick (Mexican canela)1
- hot water3 cups
- cold water3 cups
- granulated sugar1/2 cup, or to taste
- vanilla extract1 tsp
- ground cinnamon1/2 tsp, plus more to garnish
Steps
Soak rice and cinnamon.
Combine the rice, cinnamon stick, and hot water in a bowl. Cover and let sit at room temperature for at least 4 hours, or overnight.
Blend soaked rice and water.
Blend the soaked rice and water (cinnamon stick included) on high until very smooth, about 2 minutes.
Strain the mixture.
Strain through a fine-mesh sieve lined with cheesecloth into a pitcher. Press to extract liquid; discard solids.
Whisk in remaining ingredients.
Whisk in the cold water, sugar, vanilla, and ground cinnamon until the sugar dissolves. Chill thoroughly.
Pour over ice and serve.
Pour over ice. Dust with a little more cinnamon to serve.
Nutrition, per serving. 75 calories. Protein 1.2 grams, 6 percent. Carbs 18.5 grams, 91 percent. Fat 0.3 grams, 3 percent. Fiber 0.3 grams, sugar 7.5 grams, saturated fat 0.1 grams, sodium 5 milligrams. Estimated from ingredients.
