Traditional Mexican Horchata

If you’ve never had Traditional Mexican Horchata, this is your sign to try it! This sweet, rice-based drink has the flavors of cinnamon rice pudding. It’s not always the easiest drink to find out and about, but it is easy to make at home. It’s especially tasty served over ice on a hot summer day!

NOTE: This recipe isn’t difficult to make, but for the best tasting Horchata, soak your rice overnight, so plan your time accordingly!

Traditional Mexican Horchata
(Original recipe: Muy Delish)

1 C uncooked white rice (I use Basmati)
2 cinnamon sticks (or 1 TBSP ground cinnamon)
12 oz evaporated milk
12 oz sweetened condensed milk
8 C lukewarm water, divided
1/2 tsp vanilla
Ground cinnamon to garnish

Wash and drain the rice. Break the cinnamon sticks in half. Place the rice, broken cinnamon sticks, and 4 cups of water into a pitcher. Cover and refrigerate overnight (or a minimum of 4 hours).

Pour the rice/cinnamon/water mixture into a strong blender. Blend until it’s very smooth, about 4 minutes. Pour the blended mixture through a very fine strainer or cheesecloth. Strain out as much liquid as possible, wringing it out with your hands.

Pour the mixture back into the blender. Add in both milks, vanilla, and the remaining 4 cups of water, and blend just enough to fully combine everything. Pour your finished horchata into original pitcher and return to the fridge to chill before serving. Serve over ice and garnished with ground cinnamon.

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