Creamy Horchata
Creamy Horchata
Ingredients
- 1 cup Texas Basmati rice
- 1 cinnamon stick
- 4 cups hot water
- 1 can La Lechera sweetened condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla extract
- 2 cups cold water
- as needed ice, for serving
Instructions
- 1
In a large bowl, combine the 1 cup of Texas Basmati rice and 1 cinnamon stick.
⏱️ 1 min
- 2
Pour 4 cups of hot water over the rice and cinnamon stick mixture in the bowl.
⏱️ 1 min
- 3
Cover the bowl and let the mixture soak for at least 1 hour, or preferably overnight, to soften the rice and infuse the flavors.
⏱️ 60 min
- 4
Once soaked, transfer the entire rice mixture (including the cinnamon stick and the soaking water) into a high-speed blender.
⏱️ 2 min
- 5
Add the 1 can of La Lechera sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract to the blender.
⏱️ 2 min
- 6
Blend all ingredients on high speed until the mixture is completely smooth and no large rice particles remain. This may take a few minutes.
⏱️ 3 min
- 7
Place a fine-mesh sieve over a large pitcher. Carefully pour the blended horchata mixture through the sieve to strain out any remaining solids. Use a spoon or spatula to press down on the solids in the sieve to extract as much liquid as possible. Discard the strained solids.
⏱️ 5 min
- 8
Add the 2 cups of cold water to the strained horchata in the pitcher.
⏱️ 1 min
- 9
Stir the horchata well to ensure all ingredients are thoroughly combined and the horchata is evenly diluted.
⏱️ 1 min
- 10
Serve the creamy horchata immediately over ice. For an extra touch, garnish each glass with an additional cinnamon stick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Horchata
- 1 cup Texas Basmati rice
- 1 cinnamon stick
- 4 cups hot water
- 1 can La Lechera sweetened condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla extract
- 2 cups cold water
- as needed ice, for serving
Instructions
- 1
In a large bowl, combine the 1 cup of Texas Basmati rice and 1 cinnamon stick.
⏱️ 1 min - 2
Pour 4 cups of hot water over the rice and cinnamon stick mixture in the bowl.
⏱️ 1 min - 3
Cover the bowl and let the mixture soak for at least 1 hour, or preferably overnight, to soften the rice and infuse the flavors.
⏱️ 60 min - 4
Once soaked, transfer the entire rice mixture (including the cinnamon stick and the soaking water) into a high-speed blender.
⏱️ 2 min - 5
Add the 1 can of La Lechera sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract to the blender.
⏱️ 2 min - 6
Blend all ingredients on high speed until the mixture is completely smooth and no large rice particles remain. This may take a few minutes.
⏱️ 3 min - 7
Place a fine-mesh sieve over a large pitcher. Carefully pour the blended horchata mixture through the sieve to strain out any remaining solids. Use a spoon or spatula to press down on the solids in the sieve to extract as much liquid as possible. Discard the strained solids.
⏱️ 5 min - 8
Add the 2 cups of cold water to the strained horchata in the pitcher.
⏱️ 1 min - 9
Stir the horchata well to ensure all ingredients are thoroughly combined and the horchata is evenly diluted.
⏱️ 1 min - 10
Serve the creamy horchata immediately over ice. For an extra touch, garnish each glass with an additional cinnamon stick.
⏱️ 1 min