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A pretty jar with horchata placed on a wood bard.
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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!
Course Drinks
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 12 cups
Calories 170kcal
Author Ana Frias

Equipment

  • Blender

Ingredients

Soaking The Rice

  • 1 cup uncooked long-grain white rice
  • 2 cinnamon sticks, broken into large pieces
  • 4 cups room temperature water

Mixing the milks

  • 1 can evaporated milk (12 oz / 354 ml each)
  • 1 can sweetened condensed milk (12 to 14 oz / 354 to 397 g each)
  • 4 cups cold water
  • ¼ cup sugar, optional, to taste
  • ½ teaspoon vanilla
  • Ground cinnamon, optional, for garnish

Instructions

  • Rinse the rice in a colander under cold water. Add the rice, cinnamon sticks and 4 cups of water to a bowl. Cover and refrigerate overnight (best) or at least 4 hours.
    1 cup uncooked long-grain white rice, 2 cinnamon sticks, broken into large pieces, 4 cups room temperature water
  • Take out most of the cinnamon sticks, leaving a few small pieces with the rice for extra flavor.
  • Add half of the rice and half of the soaking water to a blender, with some of the cinnamon pieces. Blend until very smooth, about 4 minutes. With a high-powered blender (Vitamix, Ninja), 1 to 2 minutes is plenty.
  • Pour through a fine-mesh strainer or cheesecloth into a large pitcher. Press on the solids with a spoon to get out as much liquid as possible.
  • Repeat with the rest of the rice, soaking water and cinnamon.
  • Stir in the evaporated milk, sweetened condensed milk, vanilla and 2 cups of the cold water. Taste, then add the remaining 2 cups for a lighter horchata, or leave it out for a thicker, creamier one.
    1 can evaporated milk (12 oz / 354 ml each), 1 can sweetened condensed milk (12 to 14 oz / 354 to 397 g each), 4 cups cold water
  • Taste and add sugar if you'd like it sweeter.
  • Chill and stir well before serving over ice. It's normal for some rice to settle at the bottom, so just give it a stir!

Video

Notes

  1. Break the cinnamon sticks in large pieces before you place in the bowl to soak. This will give more flavor from the inside of the cinnamon.
  2. If you don't have cinnamon sticks, you can soak the rice with 1 tablespoon of cinnamon powder. 
  3. If you decided to use vanilla, don't add too much of it as it will overpower the cinnamon & rice flavor. 
  4. Stora in Fridge: Place in a sealed container and store it in the refrigerator. It will keep for up to 2-3 days. But I guarantee that you'll want to drink it all in a day!
  5. Shake Before Serving: Horchata tends to separate, so shake or stir it well before serving.
  6. Avoid Room Temperature: Do not leave it at room temperature for extended periods to prevent spoilage.
 
 

Nutrition

Serving: 1cup | Calories: 170kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 132mg | Fiber: 1g | Sugar: 6g