Description
A creamy, refreshing Mexican horchata made with toasted cinnamon sticks, jasmine rice, and heavy cream. This recipe replicates the authentic flavor of a grandmother’s traditional drink, offering a rich, velvety texture that is perfect for summer gatherings.
Ingredients
Scale
- 2 cups (400g) White Jasmine Rice
- 4 cups (960ml) Cold Water (for blending)
- Extra water for soaking
- 3–4 large Cinnamon Sticks (Ceylon preferred)
- 1 cup (240ml) Heavy Cream
- ¾ to 1 cup (150-200g) White Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Salt
- Ground Cinnamon (for garnish)
- Ice Cubes
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.
- Place the rinsed rice in a large bowl. Add the cinnamon sticks and 4 cups of cold water. Stir to combine.
- Cover the bowl and let it soak in the fridge overnight or for at least 4 hours on the counter until the rice is soft.
- Heat a dry skillet over medium-low heat. Toast the cinnamon sticks for 1-2 minutes, turning occasionally, until fragrant and nutty. Do not burn.
- Remove toasted cinnamon sticks from the heat. Crush them slightly with a mortar and pestle or break them into smaller pieces to release oils.
- Pour the soaked rice, soaking water, and cinnamon sticks into a high-speed blender. Add sugar, vanilla extract, and salt.
- Blend on high speed for 2-3 minutes (or up to 5 minutes for ultra-smooth texture) until the mixture is milky and smooth.
- Set up a nut milk bag or cheesecloth over a large bowl or pitcher. Pour the blended mixture into the bag.
- Squeeze the bag tightly to extract all the liquid, straining out the rice solids. Discard or compost the pulp.
- Taste the strained rice milk and adjust sweetness if needed. Stir in the heavy cream.
- Refrigerate for at least 1 hour to allow flavors to meld and the drink to chill.
- Serve over ice cubes, dusting the top with ground cinnamon if desired.
Notes
Rinse rice thoroughly to prevent a gloopy texture. Toasting the cinnamon is crucial for deep flavor. The drink can be made ahead; blend and strain the night before, adding cream and sugar before serving. If using piloncillo, dissolve in warm water first. For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Cuisine: Mexican
Nutrition
- Serving Size: 1 glass (approx. 8 o
- Calories: 180
- Sugar: 18
- Sodium: 45
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: Mexican Horchata, Toasted Cinnamon, Rice Drink, Summer Drink, Dairy-Free Option, Gluten-Free, Traditional Recipe, Easy Dessert Drink