Servings: 5 cups
Calories: 95kcal
Ingredients
- 1 cup uncooked basmati rice
- 5 cups water
- 2 cinnamon sticks
- 1 tablespoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1/2 cup unsweetened almond milk optional, for a creamier horchata
- ground cinnamon for garnish
Instructions
- Place the uncooked basmati rice in a spice grinder or high-speed blender and pulse until it resembles coarse sand. Transfer the ground rice to a large bowl or pitcher. Add the water and cinnamon sticks, then cover and let stand at room temperature for at least 3 hours, or refrigerate overnight for deeper flavor.
- Remove the cinnamon sticks and strain the mixture through a fine-mesh sieve lined with cheesecloth or several layers of cheesecloth into a clean pitcher, pressing gently to extract as much liquid as possible. Stir in the vanilla, maple syrup and if using, the almond milk. Mix well. Refrigerate until thoroughly chilled. Stir before serving, then pour over ice and garnish with a sprinkle of ground cinnamon, if desired.
Strain the horchata through a fine-mesh sieve lined with cheesecloth for the smoothest texture. Give it a quick stir before serving, as the rice naturally settles while it chills.
Nutrition
Serving: 1cup | Calories: 95kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g
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