Mexican Horchata

Course: Beverages, Drinks, Iced Beverages, Milkshakes

Cuisine: Latin American, Mexican, Spanish

Diet: Gluten Free

Prep Time: 1

Inactive soaking and chilling time: 12

Total Time: 13

Servings: servings (200 - 220 mL)

Calories: 267kcal

Author: Dini Kodippili

An easy and versatile recipe that makes for a super creamy, thick, delicious, refreshing rice-based drink that is spiced with cinnamon. Make the best horchata with simple ingredients and step by step instructions.

EASY - This recipe is very easy. There is an overnight inactive step and inactive chilling time. So plan ahead to make this recipe. A high powered blender is also required for best results.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

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Ingredients

250 g long grained rice 1 ¼ cup (basmati or jasmine rice)
2 cups boiling water
1 stick Ceylon cinnamon or korintje cinnamon (or 1 tsp ground cinnamon)
1 pinch of sea salt
3 - 4 cups of water
1 can evaporated milk 355 mL / 12 fl oz
1 can condensed milk 396 g / 14 oz / 300 mL

Instructions

Wash the rice in a colander or sieve until the water runs clear.
250 g long grained rice
Place the washed rice in a large bowl or container.
Pour the hot boiling water over the rice and place the cinnamon stick in the same container as well.
2 cups boiling water, 1 stick Ceylon cinnamon
Cover and place this in the fridge for at least 4 hours, preferably overnight for the rice to soften.
The next day, place the soaked rice in the blender jug along with the rice water and cinnamon stick.
Add the salt and one more cup of water (if needed), and blend the rice on high speed in the high powered blender. I like to blend this mixture for 3 - 4 minutes to ensure the rice is very finely blended.
1 pinch of sea salt, 3 - 4 cups of water
Strain the mixture through a 100 mesh sieve (or a cheesecloth). If you use a nut milk bag, most of the rice pulp will be removed, so I prefer not to do this because I like the texture as is.
Add the rest of the remaining water and mix in the evaporated milk and condensed milk, and make sure to stir well to combine.
3 - 4 cups of water, 1 can evaporated milk, 1 can condensed milk
TIP - Add the evaporated milk and condensed milk first, and then add the water to get the flavor you like. You can add more water if you like as well, but don't exceed 8 cups of water (total).
Cover and immediately place in the fridge to chill for a few hours.
Once chilled, the horchata can be served with ice. Make sure to stir or shake the drink before serving to mix up the sediment that might be at the bottom.

Notes

Storage

Place the horchata in a jug or bottle with a tight-fitting lid and then in the fridge for up to 5 days.

If the drink is left out at room temperature for a considerable amount of time, the freshness of the drink will be reduced, and it'll be more likely to spoil faster.

Variations

For a dairy-free alternative, you can make vegan horchata.

See the post for more easy flavor variations.

Nutrition