Ube Horchata
Sip on this deliciously creamy and vibrant Ube Horchata for a unique twist on the classic Mexican drink. Serve it up at your next gathering or simply enjoy it as a refreshing treat on a hot day!
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Servings: 6 cups
Ingredients
- 1 cup white rice
- 2 cinnamon sticks broken by hand
- ¼ cup chopped almonds
- 2 cups water for soaking
- ½ cup ube halaya
- 12 oz evaporated milk
- 2½ cups milk of choice oat, almond, whole, skim, etc.
- ½ tsp ube extract
- ground cinnamon for garnish
- cinnamon stick for garnish
Instructions
- In an airtight container, combine the rice, cinnamon sticks, and almonds in 2 cups water.
- Let the mixture soak in the fridge overnight.
- Blend the mixture along with ube halaya.
- Strain and discard the solids.
- In a pitcher, combine the strained liquid, evaporated milk, milk of choice, and ube extract. Mix well.
- Serve over ice. Garnish with ground cinnamon and a fresh cinnamon stick.
Notes
Note 1. When it comes to ube extract, it's important to know that the flavor of ube extract can vary between brands, so you may need to adjust the amount used in your recipe to get the desired taste. In addition, using too much extract can result in a bitter taste, which is why we recommend using a combination of extract and ube jam for the best results.
Note 2: You can play with the thickness of the ube horchata by selecting your preferred milk. For example, an oat-milk-based horchata will be thicker than an almond milk-based one or a skim milk-based one.
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