Horchata
A refreshing and creamy Mexican rice milk drink flavored with cinnamon and vanilla.
4h 10m6Servings
Nutrition
518kcal
17gProtein
92gCarbs
9gFat
Ingredients
Long Grain White Rice
1½ cups
Cinnamon Stick
1 piece
Water
4 cups
Sweetened Condensed Milk
1 can
Evaporated Milk
3 cups
Vanilla Extract
1 tbsp
Equipment
Blender
Fine Mesh Sieve
Instructions
1Soak the Rice
4h
4hRinse Rice
Rinse 1.5 cups of long grain white rice under cold water until the water runs clear.
Soak Rice and Cinnamon
Place the rinsed rice in a large bowl. Add 1 cinnamon stick and cover with 4 cups of boiling hot water. Let it soak overnight or for at least 4 hours.
2Blend the Horchata
5m
5mBlend Rice Mixture
Pour the soaked rice and cinnamon mixture into a blender. Add 3 cups of milk, 1 can of sweetened condensed milk, and 1 tbsp of vanilla extract.
Blend Until Smooth
Blend on high speed for 2-3 minutes until the rice is completely broken down and the mixture is smooth.
3Strain and Chill
5m
5mStrain the Horchata
Pour the blended mixture through a fine-mesh sieve into a pitcher. Use a cheesecloth if you want a smoother texture. Discard the solids.
Add Water and Mix
Add 2 cups of water to the pitcher and stir well. Taste and adjust sweetness or consistency by adding more water or condensed milk if desired.
Chill
Cover the pitcher and refrigerate for at least 1 hour, or until thoroughly chilled.
4Serve
2m
2mServe Over Ice
Fill glasses with ice. Pour the chilled horchata over the ice and serve immediately.
Tips
For a smoother horchata, strain the mixture twice or use a cheesecloth.
Adjust the sweetness to your preference by adding more or less condensed milk.
If you prefer a thinner horchata, add more water until you reach your desired consistency.
Horchata is best served very cold, so ensure it is well-chilled before serving.