Homemade Horchata Recipe
Introduction
Horchata is a refreshing Mexican drink made from rice and cinnamon, perfect for cooling down on a warm day. Creamy, sweet, and lightly spiced, it’s an easy beverage to prepare and enjoy with friends and family.
Ingredients
- 1 cup uncooked white rice
- 2 cinnamon sticks
- 4 cups hot water
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 3 cups cold water
- 1/2 tsp vanilla extract (optional)
- ¼–½ cup sugar (optional; to taste)
Instructions
- Step 1: Add the rice and hot water to a blender. Blend quickly for about 30 seconds to roughly chop the rice. Add the cinnamon sticks, then transfer the entire blender to the fridge for at least 2 to 3 hours.
- Step 2: When ready, blend the entire mixture again, including the cinnamon sticks, until smooth, about 30 to 60 seconds.
- Step 3: Strain the rice mixture through a triple layer of cheesecloth and a fine-meshed sieve. Use a spatula or spoon to press the liquid through.
- Step 4: Stir in the evaporated milk, condensed milk, cold water, and optional vanilla extract. Taste and add more sugar if desired. Chill until ready to serve.
- Step 5: Serve the horchata poured over plenty of crushed ice. Enjoy!
- Note: Some rice grains may settle at the bottom. Try not to stir them, as this can create a gritty texture. Use a ladle to scoop the horchata gently.
Tips & Variations
- For a smoother drink, soak the rice overnight before blending.
- Adjust sweetness by adding sugar gradually to suit your taste.
- Try adding a pinch of nutmeg or a splash of almond extract for a unique twist.
Storage
Store horchata in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to mix any settled flavors, but avoid stirring the sediment. Serve chilled over ice for best taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but it may result in a nuttier flavor and a slightly different texture. Soaking longer may help soften it before blending.
Is horchata dairy-free?
Traditional horchata includes evaporated and condensed milk, but you can make a dairy-free version by using plant-based milks and sweeteners instead.
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Homemade Horchata Recipe
- Total Time: 2 hours 15 minutes
- Yield: 10 servings 1x
Description
This traditional Mexican horchata recipe is a refreshing, creamy rice-based beverage infused with cinnamon and sweetened with evaporated and condensed milk. Perfectly chilled and served over crushed ice, horchata offers a sweet and aromatic drink that’s ideal for warm weather or alongside spicy meals.
Ingredients
Rice Mixture
- 1 cup uncooked white rice
- 2 cinnamon sticks
- 4 cups hot water
Sweetened Milk Blend
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 3 cups cold water
- 1/2 tsp vanilla extract (optional)
- ¼–½ cup sugar (optional; to taste)
Instructions
- Roughly blend rice and cinnamon: Add the uncooked white rice and 4 cups of hot water to a blender. Quickly blend for about 30 seconds just to roughly chop the rice, then add the cinnamon sticks. Transfer the whole mixture to the refrigerator to soak and infuse flavors for at least 2-3 hours.
- Blend mixture until smooth: After soaking, blend the entire rice and cinnamon mixture again, including the cinnamon sticks, for 30 to 60 seconds until the texture is smooth and creamy.
- Strain the horchata: Pour the blended mixture through a triple layer of cheesecloth and a fine-meshed sieve into a large bowl or pitcher. Use a spatula or spoon to press the liquid through, separating out the rice solids for a smooth drink.
- Mix in milks and flavors: Stir in the evaporated milk, sweetened condensed milk, 3 cups of cold water, and the optional vanilla extract. Taste your horchata and adjust sweetness by adding up to ½ cup sugar if desired. Mix well to combine.
- Chill and serve: Refrigerate the horchata until cold. When ready, pour over glasses filled with crushed ice. Enjoy your refreshing, homemade horchata!
Notes
- There may be leftover rice grains that settle to the bottom; try not to stir them up as this can give the drink a gritty texture.
- Use a ladle to serve horchata gently, avoiding disturbing the settled rice grains.
- You can adjust the sweetness to your taste by varying the sugar addition or the amount of condensed milk.
- For a vegan version, substitute evaporated and condensed milk with plant-based alternatives, but note the original recipe uses canned dairy milks for authenticity.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Beverage
- Method: Blending
- Cuisine: Mexican
Keywords: horchata, mexican drink, rice drink, cinnamon beverage, sweet rice milk, traditional mexican horchata
