Have you ever tasted real Mexican horchata? Until When we came across this recipe, so thanks to Lauren Allen from Tastes Better From Scratch, we were able to take a crack at this delicious drink. Of course, horchata doesn't quite fall under the technical lens of what we generally make here at Locals, but we're willing to deviate from the spectrum every now and again if it's going to get us such a delicious end result. Horchata is traditionally made with rice, almonds, and/or sesame seeds, and is incredibly popular at taquerías throughout Spain and other European countries as well. You can find Lauren's original recipe post here! In accordance with her directions, here are the necessary ingredients
To begin, add two cups of water, two cups of the uncooked rice, and the two cinnamon sticks to a blender. Your first step will be to blend this mixture for 1-2 minutes until the rice and cinnamon sticks are fully blended. After this point, go ahead and add in the remaining two cups of water and blend once more for about 30 seconds. Pour the mixture into a covered container and let it sit overnight (or for at least 8 hours); it does not need to be refrigerated and can sit on the countertop.
The next morning, all that's left to do is strain the mixture. Pour the rice through a fine mesh strainer into a large pitcher, allowing as much liquid as possible to drain before tossing the rise out. At this point, add in the milk, vanilla, and cinnamon, and stir well to incorporate the cinnamon into the liquid. Lauren from Tastes Better from Scratch recommends chilling before serving and then serving over ice, which we would have to second! This delicious drink is a great way to wake up in the morning or a great complement to serve at the end of a Mexican meal!