Description
Our easy horchata recipe Cinnamon Sugar Glass is a smooth, sweet, and utterly satisfying drink perfect for family gatherings or winding down. This homemade horchata is surprisingly simple to make and tastes much better than store-bought.
Ingredients
Scale
- 1 cup (200g) long-grain white rice
- 2–3 (5-7cm) whole cinnamon sticks
- 0.5 cup (100g) granulated sugar
- 4 cups (960ml) hot water
- 1–2 cups (240-480ml) whole milk, optional (or unsweetened almond milk or oat milk for dairy-free)
- 1 teaspoon (5ml) pure vanilla extract
- 0.25 cup (25g) slivered almonds, optional
- 0.25 teaspoon (1g) fine sea salt
Instructions
- Soak Rice And Cinnamon: Combine 1 cup white rice and 2-3 cinnamon sticks (and almonds if using) in a large glass mixing bowl with 4 cups hot water. Let it soak for at least 4 hours, or ideally overnight (8+ hours), for the best flavor infusion; the rice will swell slightly and the cinnamon aroma will deepen.
- Blend Until Creamy: Transfer the soaked rice mixture (with the cinnamon and soaking water) to a blender. Blend on high for 2-3 minutes until the mixture is as smooth as possible and the rice is finely ground; you’ll notice the mixture turn milky white and hear the blender working hard.
- Strain For Smoothness: Place a fine-mesh sieve or a colander lined with cheesecloth over a large pitcher or bowl. Pour the blended mixture through, pressing gently on the solids with a spoon to extract all the liquid; the liquid will run clear, and the solids will feel coarse. Discard the solids. For an extra smooth horchata, strain twice. If the liquid is still gritty after straining, strain a third time with a very fine cheesecloth.
- Sweeten And Stir: Add 0.5 cup granulated sugar (or more to taste) and 1 teaspoon vanilla extract to the strained liquid. Stir well until the sugar dissolves completely; the liquid will look clear and be slightly thicker.
- Chill And Serve: If using, stir in 1-2 cups of your preferred milk. Taste and adjust sweetness if needed. Refrigerate for at least 2 hours before serving; the liquid will feel cool and taste balanced. Serve over ice with an extra cinnamon stick for garnish.
Notes
If too gritty, strain your horchata a second or third time through a finer mesh sieve or cheesecloth. Adjust sweetness gradually by adding sugar 1 tablespoon at a time. Ensure ample soaking time (at least 8 hours) for best flavor, and consider adding more vanilla or a pinch of ground cinnamon if flavor is missing.
- Prep Time: 495 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Soaking, Blending, Straining, Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 200 calories
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: horchata, rice milk, cinnamon, sweet drink, easy recipe, no-cook, creamy, refreshing, Mexican