Horchata is a classic Mexican drink consisting of white rice soaked in water, sweetened with cinnamon and sugar. The flavors are minced together in a blender and later strained to remove the chunky particles. Although you do have to bust out a few kitchen tools, it’s incredibly easy to make with Pepitos Chilitos and Mendocino Spices. A glass of cold brew and a splash of horchata is my favorite way to enjoy this refreshing beverage and will surely quench your sweet tooth.
1 Pepitos Chilitos cinnamon stick
1 cup long grain white rice, rinsed
1/2 cup roasted unsalted almonds
1 can condensed milk
1 tbsp Mendocino Spices ground cinnamon, for garnish
• Combine the rice, cinnamon stick, and almonds with 4 cups of water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups of water. Soak at room temperature for at least 5 or up to 8 hours.
• Puree the rice mixture in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the condensed milk; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.