WHAT IS HORCHATA?
If you’ve never had horchata before, you’re in for a treat! There are many versions of horchata, but perhaps the most popular version is Mexican horchata, made from rice, milk, cinnamon, and sugar. It’s has a creamy, milky texture and the flavor is similar to rice pudding/arroz con leche.
WHAT’S IN MATCHA HORCHATA?
- Long grain white rice
- Almonds: you can use whole or slivered almonds.
- Barista Edition Ceremonial Grade Matcha: or any matcha grade of your choosing
- Cinnamon stick
- Water
- Evaporated milk: one 12 ounce can
- Vanilla extract
- Milk: any milk of your choice, whole, almond, oat, etc.
Shop Barista Edition Ceremonial Grade Matcha >
TOOLS FOR MAKING MATCHA HORCHATA
- Food processor or high powered blender: this will make sure everything is broken down as much as possible. Blending everything releases the flavors and makes the pieces more fine and therefore easier to strain later.
- Sifter: for sifting the matcha.
- Fine mesh strainer: for straining the solids out of the liquid.
- Large bowl or pitcher: you have to soak the rice, cinnamon, almonds, and matcha together. If your blender or food processor is large enough, you may keep the ingredients in that or transfer the mixture to a large bowl or pitcher.
HOW TO MAKE MATCHA HORCHATA
- Blend: add rice, almonds, matcha, and the cinnamon stick to a high powdered blender or food processor. Blend for about 1 minute on high speed until finely ground.
- Sweeten: add evaporated milk, sugar, and vanilla and blend for an additional 30 seconds.
- Add the remaining liquid: if your blender or food processor can fit the water and milk, add it in or transfer it to another container that can fit everything.
- Soak: cover the mixture and allow it to soak for 8-12 hours.
- Strain: Using a fine mesh sieve, strain out the solids.
- Serve and enjoy: Pour over ice and garnish with cinnamon sticks or an extra sprinkle of matcha!
Matcha Horchata
INGREDIENTS:
- 1 cup white rice (raw, uncooked)
- ½ cup almonds
- 1 cinnamon stick
- 1 tbsp matcha
- 1 can (12 ounces) evaporated milk
- ½ tbsp vanilla extract
- 1/3 cup granulated sugar
- 1 ½ cups milk
- 2 cups water
DIRECTIONS:
- Add rice, almonds, cinnamon stick, and sifted matcha to food processor. Blend 1 minute on high until finely ground.
- Add in evaporated milk, vanilla extract, and granulated sugar and blend an additional 30 seconds. If your machine can fit remaining 1 ½ cups milk and 2 cups water, add it in. If not, transfer to a large bowl or pitcher that is able to hold everything. Cover and chill for 8-12 hours.
- Using a fine mesh sieve, strain the mixture into a itches. Pour over ice and garnish with cinnamon sticks. Enjoy!
