A sweet, frothy drink, best served on the rocks, horchatas are inexpensive and easy to make. My family had mixed feelings about my take on this recipe, but it is traditional and Mexican, cold and sweet. Here is the recipe I used, and my ideas for adjustments:
1 cup uncooked long-grain rice
5 cups water
1/2 cup milk
1/3 cup sugar
1/2 Tsp. cinnamon
1/2 Tsp. vanilla extract
Blend rice and water in a blender until rice begins to fall apart--about one minute. Strain rice water through cheesecloth (I tried a sieve--doesn't work) over a pitcher. Add other ingredients and chill. Stir before serving, and serve over ice.
I personally would use a lot less cinnamon and sugar, but it's up to you. ¡Disfrutar!
