经典奶米露
饮品4小时15分钟6 份简单关于此食谱
一款奶油质地、清爽怡人的墨西哥米饮，由长粒白米、肉桂和香草混合制成——口感顺滑，甜度完美。这款经典且经过充分测试的食谱易于上手，能够呈现出您在喜爱的玉米饼店品尝到的地道agua fresca风味。冰镇饮用，是温暖天气的终极清凉饮品。
步骤说明
- 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!
