A couple of years ago, some friends and I took a road trip from the east coast to the southwest. We spent about two weeks across the Mexican border in the state of Chihuahua, mostly in Ciudad Juarez. It was here where I first tasted horchata- creamy, sweet, and so refreshing in the summer heat. I've been trying to recreate that experience ever since with all sorts of powders and boxed rice milks, but it wasn't until I stumbled upon this recipe that I was really taken back to Juarez. As far as I know, this recipe is very authentic, with evaporated milk thrown in for an extra creamy punch. Trust me, your friends and family will be amazed!

All of the ingredients are cheap and easy to find. One thing you should make sure you have for this recipe is a cheesecloth, which can be found in the baking section of most grocery stores.

If you don't drink milk, this horchata is still good without the evaporated milk, just increase the sugar to about 1 cup or to taste.