This homemade horchata is literally to die for. Every time I make it, I drink almost all of it. No lies.
For awhile I didn’t understand what Horchata was. People described it to me as a cinnamon-y milk and that always sounded super gross to me. Who wants cinnamon milk? Maybe after you’ve eaten your cinnamon toast crunch and drink the cinnamon milk, but why would someone want cinnamon milk? I guess it also didn’t help that the only place I had ever tried Horchata was at fast food 24 hour Mexican restaurants. Delicious, but probably not super authentic.
Let ME describe it to you: this tastes like melted ice cream. OH YES. Melted ice cream with an amazing, cinnamon aftertaste. Plus, with some chips and homemade salsa? Nothing hits the spot like ice cold horchata.
I used to have to set up my own backdrop and bottom, wait for perfect light, edit my pictures on my phone and then edit again once in Instagram. NOW I can set up my ShotBox and get the perfect shot and the best light ANY TIME OF DAY.
- 1½ c. rice
- Water (large pot fill halfway full)
- 2 cans evaporated milk
- 1 can cream of coconut
- 2 c. sugar
- 2 TB vanilla
- Cinnamon (to taste)
- Cook rice.
- Drain and set aside.
- Fill a large pot of water half-way full of water.
- Add 2 c. sugar (it should be sweet to the taste, if not - add more!)
- Set aside.
- In a blender, add cooked rice, evaporated milk, cream of coconut, vanilla and cinnamon.
- Put through a fine mesh strainer (it will be thick) and add to the sugar water.
- Take the dregs of rice and add a cup or two of sugar water (from the large pot) back into the blender.
- Blend again.
- Blend again if necessary. (I usually don't, but have at it!)
- Discard extra rice (that won't go through the fine mesh strainer)
- Serve cold or with ice.