Recipes
The Creamiest Horchata
A double whammy of condensed and evaporated milk makes this Mexican rice drink decadent enough to be dessert.
- Serves
4
- Time
10 minutes
Fany Gerson, the Brooklyn-based chef behind Fan-Fan Doughnuts, confection company La Newyorkina, and Mexican restaurant Mijo, drew inspiration from horchata, a category of beverages popular in many Latin American cultures, to develop this rice drink. Gerson’s creamy and sweet horchata blanca recipe, which she named for its pure white color, makes a delightful dessert—and is equally satisfying served hot or cold. For the cinnamon stick and ground cinnamon, Gerson recommends Ceylon for its mild flavor and subtle sweetness.
Ingredients
- ⅓ cup uncooked medium- or long-grain rice
- One 1-in. cinnamon stick, preferably Ceylon
- ½ tsp. vanilla extract
- 14 oz. condensed milk
- 12 oz. evaporated milk
- Ground cinnamon, preferably Ceylon, for garnish
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Instructions
Step 1
In a skillet set over medium-low heat, toast the rice and cinnamon stick, stirring occasionally, until they release a nutty aroma, about 5 minutes. Transfer to a blender and process into a fine powder. Add the vanilla, condensed milk, evaporated milk, and 4 cups of water and blend well. Set a wet cheesecloth over a pitcher and strain in the rice mixture (discard the sediment). Set in the fridge to chill completely.
Step 2
To serve cold, pour the horchata into glasses filled with ice. To serve hot, warm the horchata in a pot set over medium heat and pour into mugs. Garnish with ground cinnamon just before serving.
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