Mexican Horchata
This Mexican Horchata is a creamy, sweet, and refreshing rice-based drink that's perfect for cooling down on a warm day. Flavored with cinnamon, vanilla, and a blend of milks, it’s rich, comforting, and deeply nostalgic.Soaked rice and cinnamon are blended with sweetened condensed milk, evaporated milk, and sugar, then finished with your milk of choice to create a smooth, luscious drink that's both indulgent and refreshing. Serve over ice for the ultimate treat or enjoy it alongside your favorite Mexican dishes.
Ingredients
- 1 cup rice rinsed
- 1 – 2 cinnamon sticks depending on size
- 4 cups water
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 tsp vanilla extract
- 1/4 – 1/3 cup sugar or to taste
- 2 cups milk of choice
- Additional cinnamon sticks for garnish (optional)
- Ice for serving
Instructions
- In a large bowl, combine the rice, cinnamon and water and allow this to soak for at least 4 hours, but preferably overnight.
- Once soaked, add this to a blender, along with the sweetened condensed milk, evaporated milk, vanilla and sugar. Blend until the mixture is completely smooth, about 1–2 minutes.
- Strain the blended mixture into a large pitcher, then add your milk of choice and stir.
- Serve the horchata in individual glasses filled with ice and garnish with cinnamon sticks.
- Enjoy!
Notes
- The longer you soak the rice and cinnamon, the smoother and more flavorful your horchata will be.
- Adjust the sugar to your taste—start with 1/4 cup and add more if you like it sweeter.
- You can substitute regular milk with almond milk or oat milk for a dairy-free version.
- Always serve horchata chilled and stir well before pouring if it has been sitting for a while.
- Store any leftovers covered in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!
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