Agua Fresca: Horchata

Here we are, the last recipe of my Summer Fiesta series. Be sure to check out the earlier recipes for carne asada, rice and beans, salsa, guacamole and tortilla chips!

Horchata is my favorite Mexican drink. It’s creamy and sweet yet light enough to drink in the summer. Since it takes some time to make I usually just buy it from a local restaurant that makes it fresh. When I moved to DC I found out that Horchata is made very differently in El Salvador and I was unable to find a restaurant that made it Mexican style.

If I wanted horchata I was going to have to make it myself. Which meant that I waited until I came home to California to drink it. It’s simple, just time consuming. If you want a glass of horchata you have to plan in advance. I highly recommend making it, especially if you have never had it.

Mexican Horchata
serves 12

1 cup long grain rice
3-4 cinnamon sticks
1 can condensed milk
water to taste

1. Soak rice and cinnamon sticks in a bowl of water, 6-8 hours.
2. Pour the mixture into a blender and puree until very fine.
3. Using a fine sieve or cheesecloth, pour mixture into a bowl or pitcher.
4. Puree the remaining rice particles again. Add a little water to the blender if needed.
5. Repeat steps 3 and 4 until very little rice is left.
6. Strain the water in the bowl/pitcher one more time. If it tastes chalky strain until smooth.
7. Pour can of condensed milk into the rice water and stir until fully incorporated.
8. Add water to taste. Approximately 2-3 cups. Mix well.
9. Drop in a heaping amount of ice and enjoy!

I hope you like the Mexican recipes I have shared. If you try any, please let me know how it turned out. I love to hear suggestions and tips. I am also happy to clear up any confusion about recipes and offer alternatives for allergies/dislikes etc.

Happy Friday!!