Milk Rice Horchata Food

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

EASY MEXICAN HORCHATA- CINNAMON RICE DRINK

Steps:

• Place the rice milk, sugar, and ground cinnamon into a blender.
• If you use a vanilla bean, cut it half lengthwise and scrape the seeds into the mix. Otherwise, if you use vanilla extract, add it to the milk.
• Blend until the sugar is dissolved.
• Pour into tall glasses filled with ice and garnish with cinnamon sticks for stirring.

MILK-RICE HORCHATA

Steps:

• Soak the rice overnight in the water with the cinnamon strips.
• Next day discard cinnamon strips.
• Process in blender in 3 batches with evaporated milk and soaking water. Pass through sieve after each processing.
• Pour into a pitcher, add theskim milk, sweeten, add vanilla and mix well by stirring.
• Refrigerate until serving time.
• Sprinkle a little cinnamon on each serving just before drinking.

LOLA'S HORCHATA

Steps:

• Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
• Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.