Mexican Horchata
This Horchata Recipe is the real deal, made with soaked rice infused with cinnamon, then mixed with two different milks and a touch of vanilla. Smooth, rich, sweet, and so delicious to drink!See below the recipe card for step-by-step images.
Servings: 8 (1 cup each)
Ingredients
- 1 cup raw long grain white rice
- 8 cups very hot water
- 2 cinnamon sticks (about 3 inches long)
- 1 can evaporated milk (12 oz.)
- 1 can condensed milk (14 oz.)
- ½ tsp vanilla (optional)
- up to 1/3 cup sugar
- ice for serving
Instructions
- Put the raw rice in a large blender and pulverize into a powder. Add in the hot water and cinnamon sticks. Keep the lid on and let sit on the countertop overnight (or at least 8 hours) until the water is cool and the cinnamon sticks have hydrated and softened.
- In the morning, make sure the lid is still secure and turn on the blender; blend for about 2 minutes or until the rice and cinnamon sticks are completely ground and incorporated.
- Pour and strain the mixture into a cheese cloth or very fine mesh strainer over a large pitcher. (Discard the gritty rice and cinnamon bits that have collected in the cheese cloth.)
- Add to the pitcher the evaporated milk, sweetened condensed milk, and vanilla; stir to combine. (If the consistency feels too thick, you can add in 1 more cup of cool water. I personally like it thicker, so I don’t add more water.)
- Taste and adjust the sweetness. If it needs more, add in up to 1/3 cup granulated sugar. (I always add this.)
- Now your Horchata is ready. Keep chilled until ready to serve and stir well before serving. Pour into a glass filled with ice and enjoy!
Video
Nutrition
Calories: 328kcal | Carbohydrates: 57g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 109mg | Potassium: 344mg | Fiber: 1g | Sugar: 38g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 1mg