Horchata (Rice and Cinnamon Drink)
Why this recipe works
- Cool and balanced: Cinnamon, vanilla and sugar give the drink sweetness and warmth without making it heavy.
- Naturally smooth body: Soaking and blending the rice creates a milky base, while whole milk adds a fuller finish.
- Easy to prepare ahead: The drink can be kept chilled in the fridge and stirred before serving, making it practical for gatherings.
Get the most out of this recipe
Timing notes
- Most of the time is soaking: The recipe needs several hours for the rice and cinnamon to infuse, but the hands-on work is brief.
- Serve well chilled: Even a short chill improves the drinking temperature, but longer refrigeration makes it more refreshing.
- Stir just before pouring: Rice and cinnamon naturally settle as the drink stands, so mix it well before serving over fresh ice.
Texture tips
- For a smoother drink: Strain the blended mixture carefully and repeat after a brief rest if you prefer a finer texture.
- Avoid a gritty finish: Blend until the rice is very finely broken down, then press the liquid through a fine sieve without forcing coarse solids through.
Ingredient notes
- Milk affects richness: Whole milk gives the fullest texture, while lactose-free milk keeps a similar creamy body if needed.
- Adjust sweetness after mixing: Taste once the sugar has dissolved fully, then adjust gradually if you prefer a sweeter drink.
- Cinnamon style: Ground cinnamon gives an easy, evenly spiced drink, though some fine sediment may settle over time.
Make-ahead tips
- Make it in advance: Prepare the horchata ahead and store it in a sealed jug in the fridge until ready to serve.
- Keep it cold: Keep the drink well chilled, especially if serving children, pregnant people or anyone with a weakened immune system.
- Best with fresh ice: Serve over fresh ice rather than storing it with ice, which would dilute the flavour.
Equipment you'll need
Ingredients
Instructions
- Put the rice and cinnamon in a mixing bowl and pour over the water. Stir well, cover, and leave to soak at room temperature for 4 hours.
- Tip the soaked rice mixture into a blender and blend until the liquid looks milky and the rice is very finely broken down, about 1 to 2 minutes. Let it stand for 5 minutes so the foam settles slightly.
- Strain through a fine sieve into a jug, pressing firmly to extract as much liquid as possible. Discard the solids.
- Stir in the milk, sugar, and vanilla until the sugar dissolves. Chill for at least 5 minutes, then taste and adjust by stirring a little longer if needed to fully dissolve the sugar.
- Divide the ice between 4 glasses and pour over the horchata. Stir and serve straight away.
Recipe notes
Tips
- For a smoother drink, strain twice: first through a fine sieve, then again through the same sieve after a brief rest.
- If serving later, give the horchata a good stir before pouring, as the cinnamon and rice solids naturally settle.
- If you are serving pregnant people, young children, or anyone with a weakened immune system, use pasteurised milk and keep the drink well chilled.
Substitutions
- Replace caster sugar with granulated sugar; stir a little longer to help it dissolve.
- Replace whole milk with lactose-free milk for a similar creamy texture.
Storage
- Refrigerate up to 2 days
- Store in a sealed jug in the fridge and stir well before serving, as it will separate. Serve over fresh ice cubes.
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Recipe overview
- Servings: 4 glasses
- Total time: 4h 20min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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