Infused with the sweet and floral flavor of hibiscus, this traditional Mexican beverage just got a little more refreshing and a lot more festive!
What Is Horchata?
If you’ve never had horchata before, you’re in for a treat! There are many versions of horchata, but perhaps the most popular version is Mexican horchata, made from rice, milk, cinnamon, and sugar. It has a creamy, milky texture and the flavor is similar to rice pudding/arroz con leche.
Tools For Making Horchata:
- Food processor or high-powered blender: this will make sure everything is broken down as much as possible. Blending everything releases the flavors and makes the pieces more fine and therefore easier to strain later.
- Small saucepan: for making hibiscus syrup
- Fine mesh strainer: for separating solids from liquid in both horchata and simple syrup.
- Large bowl or pitcher: For combining horchata ingredients.
- 1 cup white rice (uncooked)
- 1 cinnamon stick
- 4 cups water, divided
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ½ cup whole milk
- 1 tsp vanilla extract
- Cinnamon powder
- 1 cup sugar
- 1 cup water
- ½ cup hibiscus flowers
For the horchata:
1. To a container, add rice, cinnamon stick, and 2 cups of water. Cover and allow to soak for 2-6 hours, or overnight. Add contents to a blender; puree until everything is thoroughly broken down. Using a fine mesh sieve, strain mixture and discard solids in trash.
2. To a pitcher, add rice mixture, evaporated milk, sweetened condensed milk, whole milk, vanilla, and remaining 2 cups of water. Mix to combine.
For the Hibiscus Syrup:
1. In a saucepan over medium heat, combine sugar, water, and hibiscus flowers. Bring to a simmer; stir until sugar has been completely dissolved. Remove from heat; cover and let steep for five minutes. Strain and discard solids.
1. To a glass, add ice and horchata. Top with a splash of hibiscus syrup and dusting of cinnamon powder. Enjoy!