Ingredients:

• 1-1/2 cups medium- or long-grain white rice, cooked soft
• 3-1/2 cups water (or more, to taste)
• 1 can evaporated milk.
• 2 vanilla beans, split (or 2 tablespoons pure vanilla extract or 1 tablespoon vanilla paste)
• 1 cup sugar (or more to taste)
• ground nutmeg or cinnamon to dust over served horchata (optional)

Instructions:

Heat the evaporated milk with the vanilla beans, if using, in a medium saucepan. Allow to cool.

Combine the rice, water, and sugar in a blender, and blend on high speed for several minutes, until the mixture is very smooth. You may need to do this in a few batches.

Strain through a fine sieve (use cheese cloth if you don’t have a good sieve) into a pitcher and add evaporated milk with the beans removed, then scrape some of the vanilla seeds into the Horchata. (Rinse the beans well and dry them for using a second time.) If using extract or paste, add now. Taste, and adjust sweetness to taste.

Refrigerate until ready to serve. Serve plain or over ice. Use a vanilla bean as a swizzle stick and dust with nutmeg or cinnamon if desired.

Variation: As many people are lactose intolerant, I have made Horchata using both soy and coconut milk instead of the evaporated milk. It’s delicious! Simply use a little more of the dairy substitute and cut the water proportionately.

Comments (0)

Subscribe to this comment's feed

Name

Email

Website

Title

Comment

smaller | bigger

Subscribe via email (registered users only)

I have read and agree to the Terms of Usage.

Write the displayed characters

Add Comment