Agua de Mango y Horchata (5 Gallon Batch)

Ingredients

• 3 cup White rice (long grain preferred)
• 3 Cinnamon sticks (large sticks)
• 4 gal Water (divided; use boiling water for initial soak)
• 8 Mangoes (peeled and pitted; quantity estimated for 5 gallon batch)
• 1 gal Whole milk (to make it creamy)
• 4 cup Granulated sugar (adjust to taste)
• 2 tbsp Vanilla extract (to taste)
• Ice (for serving)

Steps

1. 1

   In a large heat-proof container, combine 3 cups of rice and 3 large cinnamon sticks.

2. 2

   Pour boiling water over the rice and cinnamon until submerged. Let the mixture soak and chill for approximately 3 hours.

3. 3

   While the rice is soaking, peel and pit the mangoes. Blend the mango flesh until smooth and set aside.

4. 4

   Once the rice and cinnamon have softened, transfer them (along with their soaking water) to a high-powered blender. Blend until very smooth.

5. 5

   Strain the blended rice mixture through a fine-mesh sieve or cheesecloth into a 5-gallon jug to remove any gritty bits.

6. 6

   Add the blended mango puree to the jug.

7. 7

   Pour in a large quantity of milk (approximately 1 gallon) to achieve a creamy consistency.

8. 8

   Fill the remainder of the 5-gallon jug with more water, leaving room for sugar and ice.

9. 9

   Add granulated sugar to taste, stirring thoroughly until dissolved.

10. 10

    Stir in a splash of vanilla extract for extra flavor.

11. 11

    Taste the mixture; if it is sweet enough, add ice to the jug or serve over ice in individual glasses.

Notes

This recipe makes a full 5-gallon batch. If your blender is not high-performance, blend the rice in smaller batches to avoid burning out the motor. Adjust sugar levels based on the sweetness of your mangoes.

Nutrition per serving

• drink
• beverage
• mexican
• horchata
• mango
• party size
• vegetarian
• refreshing