Homemade vegan horchata de arroz is a simple, super creamy and refreshing 5-ingredient Mexican rice milk drink with cinnamon and vanilla (+ flavor variations!) – perfect alongside spicy foods and on sunny days!
¼ to ½cupof sugar(depending on sweetness preference)
1teaspoonof vanilla extract
Instructions
Pour rice, water, and cinnamon into a blender and blend it until the rice is broken up and the water looks milky, let it sit overnight in the refrigerator.
Using cheesecloth or a fine mesh strainer over a pitcher to remove the rice, pour the rice milk into a pitcher.
Add the plant-based milk, sugar, and vanilla extract, mix well, and enjoy it poured into a glass of ice.
Video
Notes
Blend it thoroughly: When ready, the Mexican cinnamon milk should be smooth and milky with just a slightly gritty texture. The rice needs to be broken down as much as possible to extract the most flavor.
Leave it to soak: This step is really important to make the creamiest agua de horchata recipe. Some recipes soak the rice pre-blending, but we prefer to do so after.
For the creamiest horchata: Blend it before AND after soaking.
Strain it well: Otherwise the rice and cinnamon residue can make the Mexican rice milk a little ‘chalky’. You may need to strain it twice.