About the Recipe
Cool, creamy horchata is worth a little planning ahead. Rice gives this Mexican favorite its gentle body, Ceylon cinnamon adds its familiar aroma, and Pure Love brings the cacao. Soak the rice the night before, then finish the drink the next day for a refreshing glass over plenty of ice.
Ingredients
100 g uncooked long-grain white rice, rinsed
720 ml cold water, plus more as needed
1 small Ceylon cinnamon stick
240 ml milk
40 g XOL Pure Love, finely chopped
60–75 g panela, to taste
1 teaspoon vanilla extract
Ice, for serving
Preparation
1. Combine the rinsed rice, 720 ml cold water, and Ceylon cinnamon stick in a covered container. Refrigerate for 8 hours so the rice softens and the Ceylon cinnamon has time to infuse.
2. Remove the Ceylon cinnamon stick. Blend the rice with its soaking water until very finely ground. Strain through a nut-milk bag or a fine sieve lined with clean cheesecloth, pressing gently for a smooth drink.
3. Warm the milk in a saucepan. Add the chopped Pure Love and 60 g panela, whisking over low heat until the cacao has melted and the mixture looks silky.
4. Whisk a little strained rice liquid into the cacao milk, then combine with the rest and the vanilla. Add cold water as needed to make about 960 ml. Taste; dissolve any remaining panela in a spoonful of warm water before adding it.
5. Chill for at least 1 hour, then stir well and pour over ice. A little settling is natural; give the pitcher another stir before topping up. Keep refrigerated and enjoy within 2 days.