Authentic Mexican Horchata de Arroz (Sweet Cinnamon Rice Milk)
Mexico's beloved traditional aguas frescas: silky, sweet, and comforting white rice and raw almond milk infused with real Mexican canela (cinnamon sticks), Mexican vanilla, and poured over crystal ice with a dusting of cinnamon.
Ingredients
Rice & Cinnamon Soak
- 1 cup long-grain white rice (uncooked, rinsed)
- 1/2 cup raw blanched almonds (for luxurious nutty body)
- 2 authentic Mexican canela cinnamon sticks, broken into pieces
- 4 cups hot filtered water
Sweet Milk Blend
- 1 can (354ml) evaporated milk
- 1 can (396ml) sweetened condensed milk (or 1/2 cup raw cane sugar)
- 1 tbsp pure Mexican vanilla extract
- 3 cups ice-cold filtered water
- Ground cinnamon and ice cubes for serving
Instructions
Soak the Rice, Almonds & Cinnamon
In a heatproof bowl, combine rinsed white rice, almonds, and broken cinnamon sticks. Pour hot water over them, cover with a plate, and let soak for at least 4 to 8 hours (or overnight) so the rice grains and cinnamon bark soften.
Blend until Ultra-Smooth
Transfer the soaked rice, almonds, cinnamon, and all the soaking water into a high-powered blender. Blend on high speed for 3 full minutes until as smooth as possible.
Strain through Fine Mesh / Cheesecloth
Pour the blended mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag into a pitcher. Press firmly with a ladle to extract every drop of silky cinnamon-rice milk, discarding the starchy grit.
Whisk in Milks and Vanilla
Whisk in the evaporated milk, sweetened condensed milk, vanilla extract, and cold water until beautifully combined and creamy.
Serve Ice Cold
Pour into tall glasses filled to the brim with ice cubes. Dust the frothy top with freshly ground cinnamon and garnish with a whole cinnamon stick.
Nutrition Facts
* Based on a 2,000 calorie diet.