Ube Horchata
This smooth and light ube horchata is a great drink to enjoy on a hot summer day. This Asian and Mexican fusion eye-popping purple-colored drink is great to bring to parties and get-togethers. Each sip is nutty and sweet!
Equipment
Ingredients
Horchata
- 1 cup white rice uncooked
- 2 cinnamon stick
- ½ cup almonds
- 4 cup water for soaking
Mix-Ins
- 1 can evaporated milk for blending
- 4 cup water
- 1 tbsp ube extract
- 1 tsp vanilla extract
- ⅓-½ cup condensed milk adjust to preference
Instructions
- Soak the white rice, almonds and cinnamon sticks for a minimum of 6 hours. I like to soak the day before so the rice and cinnamon sticks are soft.
- Once the ingredients are softened strain the ingredients. Dispose of the water.
- In a blender add the soaked ingredients and evaporated milk and blend until smooth.
- Use a fine mesh strainer and strain the blended mixture. Use a spatula to press down to squeeze out all the liquid.
- Add the water, ube extract, vanilla extract and condensed milk. Mix until well blended.
- Refrigerate for at least 2 hours. Serve over ice.
Notes
Soak for at least 6 hours. Planning this recipe is key to making sure you can get a perfect ube horchata drink ready. I always soak the rice, almonds and cinnamon sticks the night before I plan to drink it. This guarantees the horchata ingredients are soft and easy to blend.
Refrigerate. Once the horchata is ready refrigerate for 4 hours to get it nice and cold.
Use a high-powered blender. Using a high-powered blender will blend all the ingredients very finely and make a nice and smooth horchata.
Tried this recipe?Let us know how it was!