Traditional Mexican Horchata
Learn how to make the authentic Horchata drink that everyone loves! With this step-by-step tutorial, you’ll be able to make the best homemade Horchata recipe made with a few simple ingredients. Skip the store-bought mixes and use this easy recipe right at home!
- Prep time
- 20 min
- Cook time
- 5 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup uncooked white rice
- 2 cinnamon sticks
- 12 ounce can evaporated milk
- 12 ounce can sweetened condensed milk
- 8 cups of warm water (divided)
- Sugar to taste
- Ground cinnamon to garnish (optional)
- ½ teaspoon vanilla (optional)
Instructions
- 1
Place the rice in a colander and rinse under cold water. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
- 2
Once you're ready to blend the rice, remove most of the cinnamon sticks but it's okay to leave small pieces with the rice.
- 3
Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it's very smooth and forms a watery paste like texture. About 4 minutes long.
- 4
Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
- 5
Repeat this process for the rest of the rice, water & cinnamon mixture.
- 6
Stir in the canned milks, vanilla, and the additional 4 cups of water. Stir well until everything is incorporated.
- 7
Taste and add sugar or water if needed according to taste.
- 8
Chill and stir well before serving over ice. It's normal to have some rice paste sink to the bottom of the jar/glass. Just stir before you serve and enjoy!