This classic Mexican version, Horchata de Arroz, is made by soaking rice and almonds with cinnamon and blending everything together with milk and sweetener. Break Down The Rice...TwiceFor creamier horchata, breaking down the rice before and after soaking yields the best results. For a lactose-intolerant friendly, vegan version, swap the whole and evaporated milks for vegan milk and condensed milk for ½ cup of vegan milk and 1 cup of sugar. Cheesecloth: Not a traditional feature in horchata making, but extremely handy if you aren’t fond of the gritty sediment that horchata tends to leave behind. Fine mesh strainer: The more common way of straining the rice-cinnamon-almond pulp after blending is through a fine mesh strainer.
Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.