A delightful twist on the classic Mexican horchata, this recipe combines creamy textures with the warm flavors of cinnamon and vanilla.
Soak the rice in a bowl with hot water until fully submerged.
Using hot water helps soften the rice faster, making it easier to blend.
Let the rice soak for at least 4 hours or overnight for best results.
Overnight soaking enhances the flavor extraction from the rice.
Drain the rice and discard the soaking water.
Ensure all excess water is removed to maintain the desired consistency.
Blend the soaked rice with milk until smooth.
Blend in batches if necessary to avoid overloading the blender.
Add sugar, cinnamon, and vanilla extract to the blender and blend again.
Taste and adjust sweetness or spice levels to your preference.
Strain the mixture through a cheesecloth into a pitcher.
Squeeze the cheesecloth gently to extract all the liquid.
Chill the horchata in the refrigerator before serving.
Serve over ice for a refreshing experience.
Serve the horchata over ice and enjoy.
Garnish with a sprinkle of cinnamon for a decorative touch.
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