Over the weekend I hosted a Mexican ethnic tour, however I missed out on something. Horchata, a sweet rice milk with a hint of cinnamon, is my drink of choice when I eat at a Mexican place. So since I didn’t get a chance to try the restaurant’s horchata last weekend, I made my own.
2 cups uncooked white long-grain rice
10 cups water
2 3-inch sticks of cinnamon
2/3 can of condensed milk
1 tablespoon vanilla paste (or extract)
Pour half of the rice and half of the water into a blender; blend until the rice just begins to break up, about 1 minute. Pour rice and water into a large pitcher. Repeat with remaining rice & water.
Strain the rice water into a pitcher and discard the rice and cinnamon sticks. Stir the condensed milk and vanilla into the rice water. Chill and stir before serving over ice.