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Horchata

A refreshing and creamy Mexican drink made from rice, cinnamon, and milk, perfect for hot days and meal prep.
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Prep Time 4 hours
Total Time 4 hours
Servings: 8 servings
Course: Beverage, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked white rice Rinsed and soaked
  • 2 sticks cinnamon sticks For soaking and blending
  • 12 ounces evaporated milk Can be substituted with plant-based milk for a vegan option
  • 12 ounces sweetened condensed milk Can be substituted with unsweetened almond milk or other plant-based options
  • 8 cups warm water Divided into two portions
  • to taste none sugar Adjust sweetness as needed
  • to taste none ground cinnamon For garnish (optional)
  • 1/2 teaspoon vanilla extract Optional for extra flavor

Method
 

Preparation
  1. Rinse the rice in a colander under cold water until the water runs clear.
  2. Combine the rinsed rice, cinnamon sticks, and 4 cups of warm water in a bowl. Cover and refrigerate overnight or for a minimum of 4 hours.
Blending
  1. Remove most of the cinnamon sticks. Blend half of the rice mixture with its soaking water until smooth, about 4 minutes.
  2. Strain the blended mixture using a fine strainer or cheesecloth into a pitcher, pushing solids with a spatula. Repeat the process with the remaining rice mixture.
Combining
  1. Stir in the evaporated milk, sweetened condensed milk, and the remaining 4 cups of warm water. Mix well.
  2. Taste the mixture and adjust sweetness with sugar or more water as needed.
  3. Chill the horchata and stir well before serving over ice.

Notes

Horchata is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended due to the milk ingredients.