How to Make Mexican Horchata

by Christine Lim

This is my lactose free version😄

Supplies

  • 2 Cups Rice
  • 6 Cups Water
  • 2 Cinnamon stick
  • ½ Cups Sugar
  • 3 Cups Almond milk
  • 2 Tablespoons Vanilla essence
  • Instructions

    Step 1

    Soak your rice and cinnamon sticks in 6 cups of water overnight.

    Step 2

    Hold your cinnamon stick, snap it in a piece and throw it in a blender. Pour all the rice and water in a blender. Blend until everything soft and smooth.

    Step 3

    Stain the mixture with a fine mesh strainer and try to extract as much liquid as possible. Add sugar and 3 cups almond milk. If you don't have strainer, you welcome to used cheese cloth.

    Step 4

    I love cinnamon so I add more of it.

    Step 5

    Pour everything over pitcher and refrigerate.

    Step 6

    Served it over ice. So smooth, so creamy, and delicious for summer 😄