I worked at an authentic Mexican restaurant for a long time and became hooked on the horchata they made there. I doubled this recipe and used a little less sugar. I also put the cinnamon into the blender with the water and rice to steep overnight and strained it in a very fine strainer and found that it worked very well. (you could even strain it through a T-shirt, I became used to the grainy cinammon and don't mind a bit of it in the horchata though.) I love it!
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I worked at an authentic Mexican restaurant for a long time and became hooked on the horchata...