If you haven’t had horchata aka drink of the gods, it’s definitely one to put on your must try list. It’s a spiced sweetened concoction that can be made using almonds, rice or even barley and served over ice. You’ve probably seen those huge honey pots at Latin restaurants and taco trucks filled with this creamy colored goodness pronounced Or-Cha-Ta. However, not all horchata is created equal and that’s why I’m sharing this amazing rice horchata recipe. You are just a few steps away from cinnamony deliciousness.
I was at an event recently celebrating Thai Hom Mali Rice put on by the Thai Trade Association. Ambassador Chef Jet Tila and Mexicano owners Chef Ramiro Arizu and Chef Jaime Martin Del Campo collaborated to incorporate the Thai Jasmine rice into the restaurants horchata, tamales and envuelto de arroz (rice pudding). Their gift to me, the horchata jasmine rice recipe, is my re-gift to you.
1 1/2 cups long grain rice, uncooked
1 cinnamon stick
6 cups of water
1 can sweetened condensed milk
Soak the rice in 3 cups of water for a minimum of 30 minutes to 24 hours in the fridge.
Pour the rice and the water it was soaked in along with the cinnamon stick in a blender until smooth.
Strain into a 2 quart pitcher.
Stir in the sweetened condensed milk and then enough water to fill up the pitcher.
If the horchata needs more sweet than add sugar
Something to keep in mind when making a batch is that you can make it creamier by adding less water and you can also take things to another level by adding tequila and kahlua for a horchata cocktail. Chefs made me the one pictured below and topped it off with cinnamon and it was absolutely divine.
Happy cooking! If you have a favorite spice you like to add to your horchata please share in the comments.