Mexican Horchata
Make this refreshing traditional Mexican Horchata at home using pantry staples and 15 minutes of active working time. This homemade drink is creamy, earthy, nutty, and perfect to sip on hot summer days.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup uncooked long grain white rice
- 2 whole cinnamon sticks (lightly crushed)
- 1/4 cup whole almonds (crush them lightly if your blender is not powerful)
- 4 cup cold water (divided)
- 1/2 cup sweetened condensed milk (use plant-based for a vegan version)
- 2 cup whole milk (you can use skim, low fat or plant based milk too)
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
Instructions
- 1
Rinse the rice 2-3 times with water until the water runs clear.
- 2
Drain the water and add the rice to the medium jar of a heavy-duty blender along with cinnamon sticks, ¼ cup whole almonds, and 1 and ½ cups of cold water. You can also crush the almonds if you wish to. Crushing the cinnamon and almonds makes the blending process easier.
- 3
Blend the ingredient to make a coarse paste. You don’t have to make it really smooth.
- 4
Transfer the mixture to a large glass bowl. Add the remaining 2 and ½ cups of water to the bowl and mix well.
- 5
Cover the mouth of the bowl using a cloth or a plate and leave it on the counter for 8-10 hours.
- 6
Strain the mixture through a fine-mesh strainer or muslin cloth and discard the coarse mixture. We don’t want any particles coming up in the drink.
- 7
Add condensed milk, whole milk, vanilla extract, and granulated sugar to the bowl and mix everything well.
- 8
Chill the drink for a few hours before serving. Pour Horchata into serving glasses, add a few ice cubes and sprinkle a pinch of cinnamon on top. Serve chilled.