Serves: 6

This Horchata is easy, light, and delicious, and not overly sweet like some restaurant and pre-made ones. The only thing i'll change is next time I'll add two cinnamon sticks instead of just one. Must try!

Yield: 6 to 8 servings
Prep Time:
Cook Time:
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1 cup long-grain white rice, rinsed
1 cinnamon stick, preferably mexican, broken into pieces, plus more for garnish
1/2 cup sugar, or to taste
1 tablespoon ground cinnamon, preferably mexican, for garnish


Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.

Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.

Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

Photograph by Kana Okada

Source: foodnetwork.com

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