Best 5 No Wait Homemade Horchata Recipes

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

NO WAIT HOMEMADE HORCHATA

Steps:

• Combine rice and water together in saucepan. Bring to a boil and continue to let boil for about 5 minutes.
• Drain water from rice.
• Combine milk and rice and blend together. Strain the milk and rice mixture through cheesecloth.
• Add sugar, vanilla, and cinnamon. Feel free to use less or more sugar and cinnamon depending on personal preference.
• Add plenty of ice.

QUICK AND EASY HORCHATA

Steps:

• Combine water and cinnamon stick in a pitcher. Set aside.
• Combine condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar in a blender; blend on high speed for 1 to 2 minutes until well blended.
• Add milk mixture to pitcher of water and stir until fully incorporated. Serve over ice or chilled.

HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY

Steps:

• Prepare a shallow ice bath in a large bowl.
• Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
• Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
• Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
• Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
• Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
• Enjoy!

LOLA'S HORCHATA

Steps:

• Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.
• Let rice and water stand at room temperature for a minimum of 3 hours.
• Strain the rice water into a pitcher and discard the rice.
• Stir the milk, vanilla, cinnamon, and sugar into the rice water.
• Chill and stir before serving over ice.