Cinco Fiesta

Horchata

A creamy chilled rice drink with cinnamon. The Mexican version is made from rice rather than the tiger nuts of Spain.

Drink · 20 minutes plus soaking · vegetarian · All recipes

Ingredients

Serves 8
  • 1 cup long-grain white rice
  • 1 cinnamon stick (canela), about 5 cm
  • 3 cups hot water, for soaking
  • 4 cups cold water, to finish
  • 0.67 cup sugar, or to taste
  • 1 tsp vanilla extract
  • 1 pinch ground cinnamon, to serve

Method

  1. Rinse the rice. Put it in a bowl with the cinnamon stick, cover with the hot water and leave for at least 4 hours, or overnight in the fridge.
  2. Remove the cinnamon stick (or break it up first and blend it for a stronger flavour). Blend the rice and soaking water until very smooth, 2 to 3 minutes.
  3. Strain through a fine sieve or a cloth into a jug, squeezing out the liquid.
  4. Stir in the cold water, sugar and vanilla. Chill well and serve over ice with a pinch of ground cinnamon.

Notes

  • It separates as it stands; stir before pouring.
  • Add a cup of milk for a richer drink.

Sources: UNESCO Intangible Cultural Heritage (inscribed 2010)