Press enter to see results or esc to cancel.

Traditional Horchata recipe

Traditional Horchata.The sweet, creamy touch of sweetenedcondensed milk, together with the combination of rice and cinnamon,give this traditional beverage a unique flavor and texture. Itmakes a refreshing and nutritious snack for you and your kids.

Recipe: Traditional Horchata

4 cups hot water
1 1/2 cups long-grain rice
1 (14-oune) can NESTL LA LECHERA Sweetened CondensedMilk
1 cup milk
2 cinnamon sticks
1/4 teaspoon ground cinnamon

  • Combine water, rice, sweetened condensedmilk, milk and cinnamon sticks in large bowl; cover and coolat room temperature. Refrigerate for at least 2 hours, preferablyovernight.
  • Remove cinnamon sticks. Spoon rice intoblender (reserve soaking water); cover. Blend on high for 3 to4 minutes or until mixture is as smooth as possible. Add thereserved soaking water; blend for an additional 2 minutes. Strainmixture through a cheesecloth or extra fine sieve into a pitcher,pressing the rice solids until only a dry paste remains; discardpaste. Repeat process if necessary to eliminate all rice solidsfrom liquid.
  • Pour into tall glasses with ice cubes.Sprinkle with ground cinnamon.

    Makes 6 servings.

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

    Agua de horchata mexican style – How to make it

    If the Traditional Horchata recipe was useful and interesting, you can share it with your friends or leave a comment.

    Facebooktwittergoogle_plusredditpinterestlinkedinmail
  • Comments

    1 Comment

    Blog

    What you’ll find is that many people today make it with milk. While this may yield a similar final product, authentic horchata is entirely non-dairy. We read somewhere that this has to do with street vendors being able to sell it out in the hot sun all day without it going bad. We’re not sure if this is true, as the exact history of the drink is somewhat of a mystery, but it would make a lot of sense. Directions for this are all over the map, and this is a key component because you want your horchata to fall in that happy place at the intersection of “not too creamy” and “not too watery.” And then, instead of water, some recipes use milk. Some use both! Should milk be used?


    Leave a Comment