From the author: It’s so easy and cheap to make your own Mexican Horchata! I wrote that it takes 24 hours to make because I really love it to be extra milky and the longer it sits, the milky-er it becomes.
Horchata is a traditional Mexican drink made from rice, sugar, and cinnamon. It’s very easy to prepare and it’s nicely sweet and refreshing. Mexican horchata is commonly served over ice to cool down on a hot summer day. It really is a favorite among Mexicans and Mexican food enthusiasts alike. There’s also a Spanish version made from tiger nuts called horchata de chufa.
It tastes like sweet rice pudding and it can have a really creamy consistency depending on how long you let it sit. The more you let it rest, the creamier it becomes.
Making horchata is quite simple, it takes a bit of patience to make it really creamy but active prep time is minimal. Simply blend rice, water, and cinnamon. Then let it sit in the fridge for a few hours (or better overnight), strain it and add plant-based milk, sugar, and spices.
Horchata PBOAB 4 4
Once you try this recipe you can play with it and make it your own. We all have different palates and tastes, so what might be too sweet for one person might be not sweet enough for someone else. The same goes for the cinnamon or the texture. Find your best formula and make it over and over and again. You’ll love it!
Basically anything! It would go amazing with some delicious pancakes or blueberry muffins, or our favorite bean and rice burrito. Pair with whatever you fancy, especially on a nice hot day.
Photo by Alfonso Revilla
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