Homemade Horchata: Creamy Cinnamon Rice Drink
A traditional Mexican beverage made from rice, cinnamon, and milk, horchata is sweet, creamy, and refreshing. Perfect for pairing with spicy meals or enjoying as a cool treat on hot days.
Equipment
- High-powered blender
- Large bowl
- Fine mesh strainer or cheesecloth
- Large pitcher
- Measuring cups and spoons
Ingredients
- 1 cup uncooked long-grain white rice rinsed
- 2 cinnamon sticks broken into pieces
- 8 cups water divided
- 1 can evaporated milk 12 oz
- 1 can sweetened condensed milk 14 oz
- 1 teaspoon vanilla extract optional
- Sugar to taste, if needed
- Ice cubes for serving
- Ground cinnamon for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large bowl, combine rinsed rice, cinnamon sticks, and 4 cups of water. Cover and refrigerate for at least 4 hours or overnight.
- Transfer half of the soaked rice, cinnamon, and water to a blender. Blend until very smooth, about 3-4 minutes. Repeat with the remaining mixture.
- Strain the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher, pressing to extract as much liquid as possible.
- Stir in the remaining 4 cups of water, evaporated milk, sweetened condensed milk, and vanilla extract (if using). Mix well. Taste and add sugar if desired.
- Chill thoroughly. Stir before serving, as rice solids may settle.
- Serve over ice in tall glasses. Garnish with a sprinkle of ground cinnamon.
Notes
For a dairy-free version, substitute almond milk or coconut milk for the canned milks. Add fruit or nuts for creative variations. Store horchata in the refrigerator for up to 3 days and stir before serving.
Nutrition
Calories: 180kcalCarbohydrates: 36gProtein: 4gFat: 3gSaturated Fat: 2gCholesterol: 10mgSodium: 60mgPotassium: 180mgSugar: 25gVitamin A: 2IUCalcium: 12mgIron: 2mg
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