Photography by Murray Hall; Food Styling by Jessie YuChen
Fany Gerson, the Brooklyn-based chef behind Fan-Fan Doughnuts, confection company La Newyorkina, and Mexican restaurant Mijo, drew inspiration from horchata, a category of beverages popular in many Latin American cultures, to develop this rice drink. Gerson’s creamy and sweet horchata blanca recipe, which she named for its pure white color, makes a delightful dessert—and is equally satisfying served hot or cold.
Yield: 4 Time: 10 minutes ⅓ cup uncooked medium- or long-grain rice One 1-in. Ceylon cinnamon stick ½ tsp. vanilla extract 14 oz. condensed milk 12 oz. evaporated milk Ground cinnamon, preferably Ceylon, for garnish Instructions In a skillet set over medium-low heat, toast the rice and cinnamon stick, stirring occasionally, until they release a nutty aroma, about 5 minutes. Transfer to a blender and process into a fine powder. Add the vanilla, condensed milk, evaporated milk, and 4 cups of water and blend well. Set a wet cheesecloth over a pitcher and strain in the rice mixture (discard the sediment). Set in the fridge to chill completely. To serve cold, pour the horchata into glasses filled with ice. To serve hot, warm the horchata in a pot set over medium heat and pour into mugs. Garnish with ground cinnamon just before serving.
The post The Creamiest Horchata
