Traditional Mexican Horchata

The creamy touch of evaporated milk or sweetened condensed milk, together with the combination of rice and cinnamon, gives this Traditional Mexican Horchata a unique flavor.

Horchata is also known as…

• Horchata de Arroz – Rice-based horchata common in Mexico and Central America.
• Agua de Horchata – Common name in Mexico and Central America.
• Rice Milk – Sometimes used interchangeably in English for rice-based horchata.

Flavor Variations

Strawberry Horchata: Make a puree of 1 to 1 1/2 cups fresh or frozen strawberries, hulled, 2 to 3 tablespoons sugar, and 1/4 cup water. Add puree to pitcher and stir in well.

Mango Horchata: Make a puree of 1 to 1 1/2 cups ripe mango (fresh or frozen), peeled and chopped, 2 to 3 tablespoons sugar, and 1/4 cup water. Add puree to pitcher and stir in well.

Raspberry Horchata: Cook 1 cup fresh or frozen raspberries, 1/4 cup sugar, and 2 tablespoons water over medium heat until raspberries break down (about 5 to 7 minutes), stirring often. Strain the syrup through a fine mesh strainer to remove the seeds. Add syrup to pitcher and stir in well.

Pineapple Horchata: Add 1 1/2 cups fresh pineapple chunks (or canned, drained) to the rice in the blender container.

Traditional Mexican Horchata

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The creamy touch of evaporated milk or sweetened condensed milk, together with the combination of rice and cinnamon, gives this Traditional Mexican Horchata a unique flavor.

• Author: Linda Jolly
• Prep Time: 12 hours 20 minutes
• Total Time: 12 hours 20 minutes
• Yield: 6 cups 1x
• Category: Beverages
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

1 1/2 cups long-grain white rice 6 cups water, divided 1 (3 inch) cinnamon stick 1 (14 ounce) can sweetened condensed milk* 1 teaspoon vanilla extract

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Instructions

1. Put the cinnamon stick and 1 cup water into a saucepan.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove the cinnamon stick. Retain the water to add to more water to equal six cups.
4. Rinse the rice thoroughly, and drain well.
5. Combine rice, cinnamon stick and 6 cups water (including the cinnamon stick water) in a large bowl; cool.
6. Cover; refrigerate for at least 4 hours, preferably overnight.
7. Remove cinnamon stick.
8. In a blender, process the rice with about 2 cups of the water.
9. Strain mixture through a cheesecloth or fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste.
10. Stir sweetened condensed milk into the mixture. Taste, and add more sugar if needed.
11. Pour into a pitcher and refrigerate.
12. To serve, pour into tall glasses with ice cubes. Sprinkle with cinnamon.

Notes

* Or use 3/4 cup granulated sugar and 1 (12 ounce) can evaporated milk.

Photo credit: Brenden Stephens

Nutrition

• Calories: 210