At many real taquerias you may see extensive glass containers or containers holding gallons of bright agua fresca flavors. In the event that you have never known about agua frescas, it actually means "new waters" and they are refreshing, light non-mixed drinks made for the most part with water improved with somewhat sugar and seasoned with anything from natural product, to nuts, to blossoms, to rice.
When I was arranging our Mexican party feast, I needed to serve something to drink other than Brazilian Limeade, which, while delectable, isn't actually really Mexican. That is the point at which those containers of smooth white horchata spotted with little bits of cinnamon rung a bell.
- 1 1/3 cups uncooked white long-grain rice
- 2 whole cinnamon sticks
- 4 cups water
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup granulated sugar
- Ice
- Ground cinnamon, for garnish
Instructions
- Combine the rice, cinnamon sticks, and 2 cups of the water in a blender. Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes). Add the 2 remaining cups of water and blend again.
- Let the rice mixture soak at room temperature at least 8 hours, or overnight.
- Once the rice mixture has soaked for at least 8 hours, pour through a fine mesh strainer into a pitcher. Discard the rice and cinnamon stick solids and rinse the strainer well. Strain the mixture again one more time, just to make sure the horchata isn't gritty.
- Stir in the milk, vanilla, and sugar, then chill ready to serve. Serve over plenty of ice with a sprinkle of ground cinnamon on top.
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