Horchata Recipe

A classic Mexican sweet drink made with rice, milk, cinnamon and sugar.

Course Drinks

Cuisine Mexican

Prep Time 5

Soak Time 2

Total Time 2 5

Servings

Calories 260kcal

Author Elsie Larson

Equipment

Blender

Ingredients

1 cup rice
4 cups water
½ cup milk
2 teaspoons vanilla extract
2 teaspoons cinnamon
⅓ cup granulated white sugar

Instructions

First, cook the rice and allow it to cool.
Then add the rice and water to a blender and blend for one minute.
Let rice and water sit in the blender for 2 hours and up to overnight.
Using a fine mesh strainer, strain the rice water.
Add rice water, milk, sugar, cinnamon and vanilla. Blend for 30 seconds. Serve over ice.

Notes

One third cup uncooked rice will produce the one cup of cooked rice needed for this recipe.

To make a delicious spiked version, add 3 ounces RumChata to your iced horchata.

If you’re making the spiked version I would personally enjoy it without sugar, since the Rumchata is already so sweet. I’m a fan of semi-sweet cocktails, and you can always add more sugar later if you choose to!

You can use any kind of milk in this recipe! I usually use 2% dairy milk but a milk alternative like soy or oat milk will work just as well.

Store any leftover horchata in the refrigerator in a covered container for at least 3 days. If you notice the cinnamon settling at the bottom give it a good stir before pouring over ice to serve.

Nutrition