Ingredients
Scale
- 4 cups water, divided
- 1 1/2 cups long grain white rice
- 1 (4-inch) cinnamon stick
- 1 (14 ounce) can condensed milk
- 4 cups milk, divided
- 4 cactus pears, peeled and roughly chopped
- 1 teaspoon sugar
- 3 cups cantaloupe, chopped in 1/2-inch pieces
- 1/3 cup walnuts, chopped
Instructions
- In a large container, combine 2 cups water, rice and cinnamon stick. Soak for minimum 2 hours.
- In a blender container, combine soaked rice with water it soaked in, cinnamon stick, condensed milk and 2 cups milk. Blend until smooth.
- Transfer mixture to a large pitcher (you may want to strain the mixture if you prefer a smoother texture), add remaining water and milk. Stir to mix well. Refrigerate.
- In a small saucepan, place cactus pears and sugar over medium-low heat. Mash and stir cactus pears until sugar and fruit have dissolved. Strain, discard seeds and pulp and set syrup aside to cool.
- Serve horchata over ice, add 2 tablespoons of cactus pear syrup, cantaloupe pieces and garnish with chopped walnuts