HORCHATA MEXICANA

HORCHATA MEXICANA: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1 cup (185 g) uncooked long-grain white rice
31/2 cups (825 ml) cold water
1 can (12-ounce/355 ml) evaporated milk
1/4 cup (50 g) sugar
1 teaspoon vanilla extract, preferably Mexican
1/2 teaspoon ground cinnamon
1/4 teaspoon grated lemon zest
Ice

Cooking Instructions:

Put the rice in a medium bowl and pour in enough water to cover it. Soak the rice overnight. In the morning, strain the rice and discard the water.

Transfer the rice to a blender and add the 31/2 cups (825 ml) fresh cold water, evaporated milk, sugar, vanilla, cinnamon, and lemon zest. Blend until the mixture is smooth and the rice is fully incorporated.

Line a strainer with two layers of cheesecloth and place the strainer over a large pitcher. Strain the rice milk through the cheesecloth, wringing out the final drops of liquid through the cheesecloth with your hands. Discard the solids.

Refrigerate the horchata until cold and serve over ice.