So, all over, I always ask at Mexican restaurants for Horchata. The only problem is, I’ve never been able to find one that was as amazing as an old family restaurant in Bremerton. I realized far too late that it was actually extra cinnamon that was missing.
So here is my preferred recipe:
INGREDIENTS Nutrition
Yield: 16 cups
2 cup uncooked white rice
5 tspn cinnamon (some families prefer sticks but powder is cheaper and easier)
16 cups water
1 cup sugar
Wash white rice and place in a plastic bowl.
Add cinnamon sticks and ONLY 3 cups of the water.
Cover bowl and place in refrigerator for about 2 hours. (Some families do this over night but its upto you)
In a blender, blend the rice/water/cinnamon mix for about 1 minute
On top of a pitcher, put a strainer and pour the mixture through it 🙂
While the filter is still on top of the mixture, pour the rest of the the 13 cups of water. Keep in mind that you will not be able to filter out all of the rice thru the sieve, so there will be some remenants of the rice mix at the bottom of the pitcher.
Add the 1 cup sugar.
Serve cold and over ice if possible 🙂
