Mexican Horchata (rice drink). At many legitimate taquerias you might notice large glass jugs or jars holding gallons of colorful agua fresca flavors. Hibiscus agua fresca (or agua de Flor de Jamaica) is one of my favorite flavors, along with the classic cinnamon & rice horchata (pronounced or-CHAH-tah, with. In addition to the above glass of Horchata that you can use to tasteboggle your friends and family, it's also worth keeping in mind that you can use Horchata.

This version does not need to be boiled. Make a slush,if desired, by adding crushed ice. Yes, Horchata is originally a Mexican drink. You can cook Mexican Horchata (rice drink) using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mexican Horchata (rice drink)

1. You need 1 cup of Rice.
2. It's 1 cup of sugar.
3. It's 1 1/2 tbsp of vanilla extract.
4. Prepare 1 can of evaporated milk.
5. It's 5 cup of water.
6. Prepare 1 bunch of ice.
7. You need 1 dash of cinnamon.

I can't find where it says otherwise but apparently. Making horchata normally requires an overnight soak to soften the rice. Using a pressure cooker means you need just a few minutes to get the same result as you would from eight hours of soaking. The result is a refreshing, creamy, cinnamon-scented drink that is served chilled.

Mexican Horchata (rice drink) instructions

1. Let the cup of rice soak in water..
2. In separate jug, combine evaporated milk, sugar, cinnamon, water, and ice!.
3. Empty water from cup of rice..
4. In your blender, add rice and a clean cup of water..
5. Blend well until rice dissolves completely..
6. Once blended, mix the blended rice with the mixed ingredients..
7. Stir and serve over ice..

Authentic Mexican Horchata (Rice & Almond Drink). Call it a coincidence, but right about the time of my discovery, I heard about a traditional Mexican drink called Horchata. It's a famous non dairy beverage made of rice and often including. Horchata is a popular Latin American rice-based drink. This sweetened cinnamon-vanilla beverage is common in the Mexican taquerias that pepper San Horchata de arroz (rice) morphed from the orxchata, which is Spanish in origin.