Horchata (pronounced or-chaw-tah) is a song by the band Vampire Weekend. It is also a traditional latin drink. What goes in the drink depends on the recipes country of origin. This particular version is not a song or song based, it is a milky drink made with rice and cinnamon, which is a Californian Mexican version of the drink. My husband & son love this stuff, but it’s expensive to buy pre-made. This homemade version (Horchata I) means waiting 24 hours before it’s ready but other than that it is really simple to put together and costs a fraction of the store bought variety. Below Horchata I is Horchata II, revenge of the Horchata… no, no it isn’t, but it is a quicker and just as tasty way to make this drink.
Horchata I
Ingredients
- 1 cup uncooked long grain white rice
- A 2″ Mexican cinnamon stick, broken up into pieces
- 40 fl oz of water
- ½ tsp vanilla extract
- ½ cup white granulated sugar
- 8 fl oz non-dairy creamer or half & half
Instructions
- Put the rice, broken up cinnamon stick and water into a blender (I use a pitcher and an immersion blender). Blend for 60 seconds.
- Pour into a bowl (or leave in the pitcher), cover and let sit at room temperature for 8 to 12 hours.
- Strain liquid into a clean pitcher, discard the rest (rice & cinnamon bits).
- Stir in the creamer, sugar and vanilla. Refrigerate until cold & stir before serving
Makes approximately 40 Ounces
I was making a more traditional “slow” version of horchata (above) which everyone liked, but then I figured out how to make a nearly instant version that everyone seems to like just as much. I am listing both recipes, though I doubt I’ll ever go through the hassle of the overnight version again.
Horchata II
Ingredients
- 1 cup cooked long grain white rice
- 1/2 a tsp cinnamon
- 40 fl oz of water
- ½ tsp vanilla extract
- ¼ to ½ cup white granulated sugar (depending on how sweet you want it)
- 2 TBSP non-dairy creamer (not milk powder!)
Instructions
- Put the rice, cinnamon, water, vanilla, sugar and creamer into a blender (I use a pitcher and an immersion blender). Blend for 2 minutes.
- Strain several times with a fine mesh strainer, until next to no “cleggy” bits remain in the strainer. Do NOT force the rice through the strainer. Discard the cleggy bits every time you strain it.
- Taste and add more sugar if you want it sweeter, then pour into an airtight container with a lid and refrigerate.
- Shake well before serving. Serve cold and/or over ice, with a sprinkle of extra cinnamon if desired.
Makes approximately 40 Ounces