I can remember the first time I tried Horchata was in Colorado. My Dads family lives in a town where 1/2 the population is Mexican. And so my cousin took me down to a restaurant just to try Horchata because he was shocked that I had never tried it and according to him, it was the “Milk of the Gods!” Haha
I have to say that now I feel the same way. Whenever we go out to eat (very very rarely) and it’s at a taco place, I always have to order a Horchata! The blend of cinnamon and milk brings a warm comfort with the slight hint of rice makes it the perfect drink!! After I found out how EASY it is to make I am going to have this in my fridge a lot more often. The hardest part is just waiting the 8 hrs for it to be ready!!
- I normally double the recipe to make 1 (2qt) pitcher full
- Don’t be tempted to use just ground cinnamon for soaking with the rice over night. It tends to float to the top, leaving a layer that isn’t so pleasing. You need the real cinnamon sticks! Then for garnishing your drink after it’s all made, you can sprinkle on ground cinnamon.