Horchata Clásica

Name: Horchata Clásica
Prep time: 15 min
Total time: 255 min
Yield: 6 servings
Ingredients: 1 taza de arroz blanco de grano largo sin cocer, enjuagado; 4 tazas de agua tibia (no hirviendo), para remojar; 2 tazas de agua fría, añadida después de mezclar; 2 tazas de leche entera; 0.5 taza de azúcar granulada; 1 cucharadita de extracto puro de vainilla; 1 rama entera de canela mexicana canela preferred; 1 cucharadita de canela molida; 0.5 cucharadita de canela molida para adornar; hielo para servir

Bebida4 h 15 min6 porcionesFácil

Sobre esta receta

Una bebida de arroz mexicana cremosa y refrescante hecha con arroz blanco de grano largo, canela y vainilla — mezclada suave y endulzada a la perfección. Esta receta clásica y bien probada es accesible para cualquier cocinero casero y ofrece ese auténtico sabor de agua fresca que encontrarías en tu taquería favorita. Servida bien fría, es el refresco definitivo para el clima cálido.

Instrucciones

1
Rinse long-grain white rice under ^[cold water] until the water runs mostly clear. This removes excess starch and keeps the horchata from tasting chalky.
2
Add the rinsed long-grain white rice and cinnamon stick to a blender. Pour in 4 cups of ^[warm] (not boiling) water. Stir briefly, then let the rice soak uncovered at room temperature for at least 4 hours, or overnight in the fridge for the best flavor and creaminess.
3
After soaking, blend the long-grain white rice and soaking water on high speed for 2 full minutes until the mixture is as smooth as possible. The liquid will turn milky white.
4
Place a sieve lined with two layers of cheesecloth over a large bowl or pitcher. Pour the blended rice mixture through in batches, pressing gently with a spoon to extract all the liquid. Discard the rice solids left behind.
5
To the strained liquid, add 2 cups of water, milk, granulated sugar, and pure vanilla extract. Stir well until the sugar is completely dissolved, about 1–2 minutes.
6
Taste and adjust: add more granulated sugar if you prefer it sweeter, more milk for creaminess, or more water to thin it out. The flavor should be lightly sweet with a warm cinnamon note.
7
Refrigerate until well chilled, at least 30 minutes. Stir or shake well before serving, as the mixture will naturally settle.
8
Serve over a tall glass packed with ice. Dust the top with a pinch of cinnamon for garnish. Stir before each pour — this is normal and part of the charm!

Horchata Clásica

Bebida4 h 15 min6 porcionesFácil

Sobre esta receta

Instrucciones

1
Rinse long-grain white rice under ^[cold water] until the water runs mostly clear. This removes excess starch and keeps the horchata from tasting chalky.
2
Add the rinsed long-grain white rice and cinnamon stick to a blender. Pour in 4 cups of ^[warm] (not boiling) water. Stir briefly, then let the rice soak uncovered at room temperature for at least 4 hours, or overnight in the fridge for the best flavor and creaminess.
3
After soaking, blend the long-grain white rice and soaking water on high speed for 2 full minutes until the mixture is as smooth as possible. The liquid will turn milky white.
4
Place a sieve lined with two layers of cheesecloth over a large bowl or pitcher. Pour the blended rice mixture through in batches, pressing gently with a spoon to extract all the liquid. Discard the rice solids left behind.
5
To the strained liquid, add 2 cups of water, milk, granulated sugar, and pure vanilla extract. Stir well until the sugar is completely dissolved, about 1–2 minutes.
6
Taste and adjust: add more granulated sugar if you prefer it sweeter, more milk for creaminess, or more water to thin it out. The flavor should be lightly sweet with a warm cinnamon note.
7
Refrigerate until well chilled, at least 30 minutes. Stir or shake well before serving, as the mixture will naturally settle.
8
Serve over a tall glass packed with ice. Dust the top with a pinch of cinnamon for garnish. Stir before each pour — this is normal and part of the charm!