Refreshing Mexican Horchata Recipe
A creamy, cinnamon-infused Mexican rice drink with a perfectly balanced sweetness. Made with ground rice, evaporated milk, and condensed milk for a rich, smooth texture. Ideal for cooling down on hot days or serving at gatherings, this traditional favorite requires minimal effort and overnight soaking.
- Prep Time: 5
- Total Time: 60
- Yield: 8 servings 1x
- Category: quick
- Method: Cold preparation
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
1 cup raw long grain white rice
8 cups very hot water
2 cinnamon sticks (about 3 inches long)
1 can evaporated milk (12 oz.)
1 can condensed milk (14 oz.)
½ tsp vanilla extract (optional)
Up to 1/3 cup granulated sugar
Ice, for serving
Instructions
Pulverize the rice: In a large blender, pulse raw long grain white rice until it becomes a fine powder.
Add hot water and cinnamon: Pour in 8 cups of very hot water and add the cinnamon sticks. Let sit overnight (or 8 hours) to cool and hydrate.
Blend the mixture: Reblend on high for 2 minutes until completely smooth.
Strain the liquid: Use cheesecloth or a fine mesh strainer to extract all liquid into a pitcher.
Add the milk and sweeteners: Stir in evaporated milk, condensed milk, and vanilla (optional). Adjust consistency with additional cold water if needed.
Notes
Store leftovers in the refrigerator for up to 3 days
Adjust sugar to taste
Optional additions: Toasted almonds or orange peel for extra flavor
Halal-compliant version uses evaporated milk and no alcohol-based flavorings
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 12mg
Find it online: https://yumandrun.com/refreshing-mexican-horchata-recipe/