Horchata Recipe

Toasted Rice Horchata with Condensed & Evaporated Milk

Ingredients:

• 1 cup long-grain white rice
• 2 ½ cups water
• 2 cinnamon sticks
• 1 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk (adjust to taste)
• 2-4 cups cold water (or more for desired consistency)
• Optional: pinch of salt and a bit of ground cinnamon for garnish

Toasting the Rice:

1. Rinse the rice and drain well.

2. In a dry skillet over medium heat, toast the rice and cinnamon sticks, stirring frequently, until it's golden brown and aromatic (about 8--10 minutes). Be careful not to burn it.

Soaking:

3. Transfer the toasted rice to a jar with 2½ cups water and the cinnamon sticks

4. Let the mixture soak at room temperature overnight (or at least 3 - 6 hours). Refrigerating it is also fine.

Blending & Straining:

5. Add a couple of cups water and blend the soaked rice mixture on high until very smooth (1-2 minutes).

6. Strain through a fine mesh sieve, cheesecloth, or nut milk bag into a large bowl or pitcher to remove grit. You can strain twice for extra smoothness.

Sweetening & Finishing:

7. Stir in:

   • The evaporated milk

   • The sweetened condensed milk)

   • The vanilla extract

   • Optional: pinch of salt to round out sweetness

8. Add 2+ cups of cold water to thin to desired consistency. Also add ice.

Serve:

• Chill or serve over ice.
• Sprinkle with a little ground cinnamon if desired.