According to the history of Horchata, it was an old world drink enjoyed by the Spaniards and brought to the new world and enjoyed by the Aztecs.
It's a well known drink through out Mexico.
I've had this recipe since the 80's and I used to make it frequently during the hot Texas Summer months.
It's a refreshing drink when it's served ice cold.
It can be made dairy free , however, I add evaporated milk to mine.
I recently posted a story about Rum Chata and that liqueur is based on the ancient Horchata drink.
This recipe makes approximately 2 quarts.
Store it in jars in the refrigerator to keep it chilled. Serve it over ice.
Rum can be added to a glass of Horchata to make a refreshing cocktail.
2 C white rice
6 C water
1/2 tsp cinnamon
1/3 C granulated sugar
1 tsp vanilla
1 C evaporated milk
Soak rice overnight in 3 C of the water
Add rice, soaking water and cinnamon to a blender and puree until smooth, at least 3 minutes.
Strain into a pitcher through a fine mesh sieve or several layers of cheesecloth.
There should not be any grit or large particles of rice in the liquid.
Stir in the remaining ingredients:
3 C of water
Adjust sweetness to taste with additional sugar
Refrigerate until well chilled
Serve over ice
Horchata can be tinted pink by adding a dollop of Prickly Pear fruit puree.
Here are some variations of Horchata:
Substitute 3 C of milk for the 3 C of water.
Or : use 3 C of evaporated milk in place of the 3C of water for a richer creamier drink.
Add 1/4 C to 1/2 C blanched, skinless, chopped Almonds to the blender while pureeing the soaked rice.
Peace in the Kitchen!