Hello friends!
Today I am sharing my naturally sweetened Agua de Horchata at the Grain Mill Wagon.
I thought some of you might enjoy a visual step-by-step of how to make horchata. I won’t be sharing the exact measurements, but you can get the recipe over there.
It’s SO easy and a great summer drink!
First, you need to grind up your rice. If you don’t have a grain mill, a coffee grinder or blender will work just fine.
You can use brown rice or white rice. I prefer either white basmati or regular brown rice. Obviously, the flavor will be different using one or the other.
Next pour your rice flour into a bowl, throw in a cinnamon stick or two and cover with warm water.
Let it sit for up to 6 hours or overnight. You can leave it out or put it in your fridge.
Next, pour the rice mixture in a blender and blend on high for several minutes. You want it to be smooth, not gritty.
Then pour the mixture into a strainer. It is best to use a fine sieve, but you can also use a cheesecloth. I have done both, but find the cheesecloth a little more difficult to use.
Using a spoon or your hands, firmly press the rice & cinnamon solids to get out as much of the liquid as possible, but don’t press too much if you are using a fine sieve without a cheesecloth… some rice will pass through.
Add in honey and stevia… whisk vigorously until honey completely dissolves. No need to warm it up or warm up the milk!
Stir in your choice of milk. We use raw goat’s milk and love it, but we have used coconut milk with great results!
Pour into a pitcher and let it chill in the fridge for a few hours.
Pour Horchata into a tall glass full of ice. Yes, you must have a straw! Bought my stainless steel straws on Amazon.
Sprinkle ground cinnamon on top.
Sprinkle MORE cinnamon on top!
Slurp it down and enjoy the cool, delicious taste. (Oops, forgot to put cinnamon on that one!)
Buen Provecho!! Get the Agua de Horchata recipe and make some today!
Pretty easy, right? Have you made Horchata? What about using different flavors?
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how much of what to make horchata
There is a link at the very top for the recipe. Click on it and it will take you there.
Interesting. I have never heard of horchata. What’s the history behind this drink? Does it originate with the Central & South American cultures?
Praying for your ministry Marillyn.
Never mind! I got the info in your post at the Grain Mill Wagon. Thank you!
I am SOO doing this. I love me some horchata and I have 40# of ground rice that I ordered instead of farina. It makes really mushy cereal, but I bet it will make great horchata!
Michele, your 40# of rice flour will do the trick! Enjoy!!
I remember LOVING horchata when I was in Spain a million years ago! Fun! What about soaking the rice first to get the phytic acid deactivated? Is there a way to do that?
Katrina, if you are using white rice… there is no need to soak it as the bran (which has the phytic acid) is removed. If you are using brown rice… you can soak it, after grinding the rice, with a little lemon juice or apple cider vinegar.
But I have no idea if it will affect the flavor. You could try! Let me know if it works for ya!
In Spain horchata is made with tiger nuts, not with rice. They soak them for several days and then proceed like Mexican horchata. It’s delicious! Does anyone know where to find Tiger Nuts in the US?
Hello Annie,
Wow, that sounds interesting! I have never heard of Tiger nuts. You might be able to find some online and order them. My good friend, Diana, blogs at My Humbled Kitchen and part of her family is from Spain. She might know!
Is there a need to add any sugar supplement to this ?
Nope! Just honey and stevia! Tastes wonderful!