Agua de Horchata, also known as rice water, is a creamy, sweet, and refreshing summer drink well known all over Latin America and Spain. This version is an easy version of Mexican Agua de Horchata that is served in any Mexican restaurant together with Agua de Jamaica.
Keyword agua de horchata, rice water
Prep Time 10minutes
Total Time 2hours10minutes
1cupuncooked white rice
2cupmilk of choice (cow's, almond, even coconut but coconut will change the flavor much more)
Add rice, cinnamon sticks, and water to a blender and blend for several minutes until no more whole grain of rice can be spotted.
Let steep in the refrigerator for 2-12 hours. The longer the creamier your horchata will end up being.
Add second milk, vanilla, and maple syrup and give it a quick blend to mix well.
Strain the milk through a sieve and/or nut-milk bag to remove most or all of the pulp.
Serve over ice and sprinkle with a little ground cinnamon if you like.
* nutritional information is a rough estimate, using unsweetened almond milk and excluding rice pulp.