Mexican Horchata
A creamy chilled Mexican rice drink flavored with cinnamon, vanilla, milk, and sugar.
Equipment
- Blender
- Fine-mesh strainer
- Large pitcher
- Mixing bowl
- Measuring cups
Ingredients
Horchata Base
- 1 cup long-grain white rice rinsed
- 2 whole cinnamon sticks plus more for serving
- 4 cups hot water for soaking
To Finish
- 2 cups cold water plus more to taste
- 1 cup whole milk or evaporated milk for a richer drink
- 1/2 cup granulated sugar or to taste
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon for serving
- 2 cups ice for serving
Instructions
Soak the rice:
- Combine the rinsed rice, cinnamon sticks, and hot water in a bowl.
- Cover and let the mixture soak at room temperature for at least 8 hours or overnight.
Blend and strain:
- Remove and reserve the cinnamon sticks if your blender is not high-powered.
- Blend the soaked rice mixture until very milky and finely ground.
- Strain through a fine-mesh strainer into a pitcher, pressing gently on the solids.
- For a smoother drink, strain again through cheesecloth.
Finish and serve:
- Stir in the cold water, milk, sugar, and vanilla until the sugar dissolves.
- Chill for at least 1 hour, then stir well.
- Serve over ice with a dusting of ground cinnamon and cinnamon sticks if desired.
Notes
- Adjust the sugar and water after straining; some rice varieties taste stronger than others.
- The drink naturally separates in the refrigerator, so stir before serving.
- Use evaporated milk for a richer, more dessert-like horchata.
Nutrition
Calories: 230kcalCarbohydrates: 45gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 45mgFiber: 1gSugar: 19g