Prep time: 15 minutes
Cook time: left overnight
Total time: ~8 hours and 15 minutes
Servings: 6-8 (partayyy)
When COVID hit, Andy bought a huge bag of rice. Months later, we still had most of it. My cousin & roommate, Elizabeth, starting making lots of horchata as a way to use it up. Each batch was better and better but her latest was truly indulgent. I asked her to share the recipe so I could make it on my own! Sharing it with you too!
Pros: refreshing dessert/cocktail mixer
Cons: not your traditional horchata
Ingredients:
4 cups of washed white rice
4 cups of water
2 cups of milk
1 can of evaporated milk
1-2 cups of sugar (depending on your taste)
6 cinnamon sticks
2 teaspoons of nutmeg
2 tablespoons of vanilla extract
2 tablespoons of almond extract
Add your rice, water, milk (not the evaporated one), 1 teaspoon of nutmeg, 1 tablespoon of vanilla extract, 1 tablespoon of almond extract, and 4 cinnamon sticks into a blender.
Blend on high for about a minute. Leave overnight in the fridge. If your blender isn't large enough, pour everything into a large pitcher and add the milk then.
After about 8 hours, strain your liquid through a fine mesh strainer.
Stir in your can of evaporated milk, sugar, and the remaining cinnamon sticks, teaspoon of nutmeg, tablespoon of vanilla extract, and tablespoon of almond extract.
Serve ice cold or add in your favorite shot of liquor! I love drinking her horchata with a splash of spiced rum around the holidays.