Horchata

Horchata isn’t always made with rice milk, but according to restauranteur and food writer Rosa Cienfuegos, it’s the style of choice in Mexico City. Sharing a basic recipe for it in her book CDMX: The Food of Mexico City, Cienfuegos writes: “I love the description of horchata by one of my staff members, who refers to it as ‘Mexican rice pudding shake’! This sweet creamy iced drink is a Mexican favourite, although its origins lie in Spain, where it was made with a different ingredient called ‘chufa’. The most popular version in Mexico City is made with rice, and in other states it’s made with almonds, soybeans, coconut or sesame seeds. There is a very specific market stall at the Mercado de Azcapotzalco where they add extra cinnamon to the mix, and sprinkle more on top to serve – I had very strong cravings for it when I was pregnant!”

Horchata

Rosa Cienfuegos' recipe for Mexico-City-style horchata made with white rice and cinnamon.

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Ingredients

• ¼ cup jasmine rice
• 1.5 L just-boiled water
• 3 tbsp condensed milk
• 3 tbsp evaporated milk
• 1 tsp ground cinnamon
• ice cubes to serve

Instructions

 

• Place the rice in a heatproof bowl or jar and add the boiled water. Stir and set aside to cool to room temperature. The rice will soften slightly.
• Transfer the rice and soaking water to a blender and blend until the rice is finely chopped and almost dissolved.
• Strain the liquid into a large bowl or jar and discard any remaining bits of rice. Add the milks and cinnamon, stir well and refrigerate for 30 minutes.
• Add 2 cups (500 ml) water to the horchata and stir it all together. Serve, poured over ice.

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