Traditional Mexican Horchata

The creamy touch of evaporated milk or sweetened condensed milk, together with the combination of rice, cinnamon and vanilla extract, gives this Traditional Mexican Horchata a unique flavor. Beneath the recipe card is a recipe for Easy Horchata if you don’t have the time to make the traditional version.

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.

IMPORTANT!

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: 8 hours 15 minutes
• Total Time: 8 hours 15 minutes
• Yield: About 7 cups 1x
• Category: Beverages
• Method: Blender
• 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. Place the rice into a large, fine mesh sieve. Rinse the rice well and let drain completely.
2. In a blender on high speed, combine the rinsed and drained rice, 2 cups of the water and cinnamon stick. Blend for about 1 1/2 to 2 minutes until the rice is broken into small granules. The mixture should look cloudy and slightly gritty.
3. Pour the mixture into a large bowl.
4. Add the remaining 4 cups water and let it sit overnight (or at least 8 hours) at room temperature.
5. Strain mixture through a large, fine mesh sieve into a pitcher, pressing the rice solids with the back of a wooden spoon until only a dry paste remains; discard paste. The strained liquid is the horchata base. Discard the rice paste.
6. If using evaporated milk and sugar, heat evaporated milk with the sugar over low heat, stirring until the sugar has dissolved. Set aside.
7. Vigorously whisk the sweetened condensed milk and vanilla extract into the mixture to completely break up the sweetened condensed milk. Or whisk the evaporated milk and sugar mixture in; taste, and add more sugar if needed.
8. Refrigerate horchata until it is ice cold.
9. Stir well before serving, as some of the cinnamon may settle at the bottom.
10. Pour over a glass filled with ice and serve immediately.
11. To serve, pour into tall glasses with ice cubes. Sprinkle with cinnamon, if desired.

Notes

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

Photo credit: Brenden Stephens

Nutrition

• Calories: 210

Easy Horchata