I love horchata but I can’t drink the one you get in restaurants because of all the sugar. The mixes are fabulous, but once again, too sugary. I tried making my own with raw rice and honestly, while it turned out very tasty, it was not something I could see myself doing very often. It requires planning if you’re going to do it right. Soak the rice for hours. Blend, and then let it sit for ours and then strain. I mean, worth it for a special occasion, but not something for every day.
So I gave it some thought and realized I was overdoing this. What are we trying to do? Essentially we’re trying to make a rice milk. Guess what? You can BUY rice milk. Already made. I wondered if it would work as well? All I’d have to do is add cinnamon, and infuse the cinnamon into it.
I know how to infuse flavors quickly–you use a pressure cooker. Once I started making my ice tea in a pressure cooker, I know I’ll never make it any other way. So I used the same principle of tea making to horchata making.
The end result has no added sugar because I used a sweetener. It’s a little thinner than store-bought horchata, I suspect because of no real sugar or perhaps flour fillers? I’m not really sure. It’s thinner but it tastes good. So unless it’s a special occasion, I think this is how I’ll be making it.
- 1 32-oz box of unsweetened rice milk
- 6 tablespoons sugar or sweetener of choice (I used Truvia sugar substitute)
- 1 thick stick of cinnamon broken into smaller chunks
- Combine all ingredients, and pressure cook at high pressure for 4 minutes.
- Allow pressure to release naturally for 10 mins, release remaining pressure and your drink is ready to serve over ice, or even better, chill it so you're not diluting it further.