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Horchata Syrup

This horchata syrup captures the nostalgic creamy, cinnamon-vanilla flavor of traditional Mexican horchata and is perfect for drizzling over desserts or stirring into drinks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 cup
Course: Beverage, Dessert
Cuisine: Mexican
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup long-grain white rice
  • 4 cups water
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Equipment

  • Medium saucepan
  • Whisk
  • Fine mesh strainer
  • Measuring cups and spoons
  • Storage jar or bottle

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. Combine the rinsed rice and 4 cups of water in a bowl; soak for at least 4 hours or overnight.
  3. After soaking, transfer the rice and soaking water to a blender and blend on high for about 1 minute until smooth.
  4. Pour the blended mixture through a fine mesh strainer into a medium saucepan, pressing the solids to extract all liquid.
  5. Stir in 1 cup granulated sugar and 1 teaspoon ground cinnamon; heat over medium heat until the sugar dissolves, about 5 minutes.
  6. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 10 minutes.
  7. Remove from heat and stir in 1 teaspoon vanilla extract.
  8. Let the syrup cool to room temperature, then transfer to a storage jar or bottle and refrigerate for up to two weeks.

Notes

Store in an airtight container in the refrigerator for up to two weeks and shake well before using.