Homemade Horchata Syrup
This Homemade Horchata Syrup is everything you love about the classic Mexican drink—sweet, creamy, and full of warm cinnamon spice—made into a versatile syrup you can stir into your favorite coffees, lattes, or cold foams.
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Servings: 10 ounces
Ingredients
- 1 cup granulated cane sugar
- 1 1/2 cups water
- 3 cinnamon sticks or 1/2 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup white rice
- 1/2 tablespoon vanilla extract
Instructions
- To a saucepan, add sugar, water, and salt. Break the cinnamon sticks in half, and add to the saucepan.
- Bring the saucepan over high heat and bring to a roaring boil.
- Once boiling, add the rice to the saucepan, stir, and lower the heat to a simmer.
- Simmer the mixture for 15 minutes, stirring every 5 minutes to prevent the rice from sticking.
- After 15 minutes, remove the saucepan from the heat, and strain the rice and cinnamon sticks from the syrup using a strainer.
- Add the vanilla extract into the syrup and stir to combine.
- Allow the syrup to cool at room temperature for 1-2 hours before adding a lid and storing in the fridge for up to 3 weeks.