Traditional Mexican Horchata

Ditch the store-bought powder for the real deal. It’s creamy, cinnamony, and exactly the kind of cold, sweet hit you need to survive a hot afternoon.

Prep: 20 minutesCook: 5 hoursServes 12

Soaking Phase

ItemQuantity
Uncooked White Rice200g (1 cup)
Cinnamon Sticks— broken into large pieces to release flavor (or 1 tbsp ground cinnamon)2 count
Warm Water960g (4 cup)

Steps

  1. Place the rice in a colander and rinse under cold water.
  2. Place the rice, cinnamon sticks, and the water into a bowl.
  3. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.

Blending and Assembly

ItemQuantity
Evaporated Milk340g (12 oz)
Sweetened Condensed Milk340g (12 oz)
Warm Water960g (4 cup)
Vanilla Extract— optional; use sparingly or it overpowers the cinnamon and rice1/2 tsp
Sugar— to taste1 tbsp
Ground Cinnamon— to garnish, optional1 tsp

Steps

  1. Remove most of the cinnamon sticks from the soaked rice, leaving small pieces if desired.
  2. Blend the rice in two batches by adding half of the rice and water mixture with some of the remaining cinnamon stick. Blend for only 30 to 45 seconds per batch; in a high-power blender, longer blending pulverizes the rice so finely that it passes straight through any strainer and can even warm the drink.
  3. Pour the blended mixture through a nut-milk bag, flour-sack towel, or several layers of fine-weave cheesecloth (typical grocery-store cheesecloth is too loose) into a pitcher. Let it drip through without pressing on the solids, as pressing forces chalky rice starch into the drink.
  4. Repeat the process for the remaining rice mixture.
  5. If the horchata still tastes chalky, chill it overnight, then slowly pour it off into another pitcher, leaving the layer of rice sediment behind (settle and decant).
  6. Stir in the evaporated milk, sweetened condensed milk, the vanilla, and the additional water until fully incorporated.
  7. Taste and add more sugar or water if needed.
  8. Chill thoroughly and stir or shake well before serving over ice — it is normal for rice paste to settle at the bottom. Store in a sealed container in the refrigerator for up to 2 to 3 days; do not leave at room temperature for extended periods to prevent spoilage.
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