Horchata Mousse

If you already love drinking horchata, you'll love it even more as mousse.


  • 1 cup Maria cookies (about 12-15 cookies), toasted and crushed
  • Horchata base: 1 cup long white rice, 2 cups water, 1 cinnamon stick, broken in pieces
  • For the mousse
  • 1/2 cup horchata base
  • 1/2 cup sweetened condensed milk
  • 1 1/2 teaspoon of unflavored gelatin powder
  • 2 cups whipped cream, chilled
  • 1 teaspoon vanilla extract


  1. Start making the horchata mix: Leave rice and cinnamon soaking in water overnight or at least 5 hours. Transfer to a blender, along with the cinnamon stick pieces. Blend for a couple of minutes then strain mix with the help of a spatula and a fine strainer. Discard the rice.
  2. In a pot, mix in 1/2 cup of the rice liquid with 1/2 cup condensed milk. (Use the leftover liquid to make horchata with any type of milk you like!)
  3. Turn heat to low. Once it starts warming up, add a bit of unflavored gelatin powder and dissolve by constantly mixing with a spoon or spatula to avoid simmering. Once the gelatin dissolves, remove pot from heat and let the mixture cool completely.
  4. Once the horchata gelatin mix has cooled, gradually fold in the whipped cream with a spatula in delicate strokes. Cover the bowl with plastic and stick inside the fridge to set for at least 2 hours.
  5. When it's time to serve, toast 12-15 Maria cookies in the oven at 400°F for about 10 minutes. Crush cookies inside a resealable bag.
  6. Add a couple of spoonfuls of Maria cookies to the bottom of the serving glass.
  7. Add mousse to a resealable bag/piping bag and cut a hole in one corner to pipe your mousse into the serving glass, making swirls as you move up. Top it with sifted cinnamon powder and a cinnamon stick.