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The Perfect Mexican Horchata Recipe

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4 from 9 reviews

This authentic Mexican Horchata recipe offers a creamy, refreshing rice-based beverage infused with cinnamon and vanilla. Soaked rice blended with milk and condensed milk creates a sweet, smooth drink perfect for cooling down on warm days or complementing your Mexican meals.

Ingredients

Base Ingredients

  • 1 cup rice (any dried white rice: jasmine, basmati, short-grain, long-grain)
  • 3 cups water (to soak the rice)
  • 1 cinnamon stick (or 1 Tbsp cinnamon powder)

Mix-ins

  • 1/2 cup condensed milk (or coconut condensed milk)
  • 1/2 cup whole milk (or canned coconut milk/almond milk)
  • 1/2 tsp vanilla extract (or vanilla paste)

Instructions

  1. Rinse the Rice: Thoroughly rinse the rice under cold water until the water runs nearly clear to remove excess starch and any impurities, ensuring a smooth texture in the final horchata.
  2. Soak the Rice and Cinnamon: Transfer the rinsed rice and cinnamon stick to a large bowl. Cover with 3 cups of water, lightly cover the bowl, and refrigerate to soak overnight or at least 6 hours to soften the rice and release the cinnamon flavor.
  3. Blend the Rice Mixture: Pour the soaked rice, cinnamon stick, and soaking water into a high-speed blender. Add the condensed milk, whole milk, and vanilla extract. Blend until the mixture is smooth and creamy, with the rice mostly ground. If your blender is less powerful, blend the cinnamon stick separately first to break it down properly.
  4. Strain the Horchata: Pour the blended mixture through a fine-mesh strainer or nut milk bag into a pitcher. Press or squeeze well to extract as much liquid as possible, removing any rice or cinnamon pulp for a smooth drink. Alternatively, you can strain the soaked mixture first, then stir in the milks and vanilla afterward.
  5. Chill and Serve: Refrigerate the strained horchata until cold. Shake or stir before serving as some sediment may settle at the bottom. Pour over ice for a refreshing treat.
  6. Make Ahead and Storage Tips: You can soak the rice for up to 48 hours refrigerated before blending. Store the finished horchata in an airtight container in the fridge for 3-5 days, best consumed within 1-2 days. Avoid leaving the drink out longer than two hours to maintain freshness and safety.

Notes

  • If your blender isn’t powerful enough, blend the cinnamon stick separately to avoid chunky bits.
  • You can substitute condensed milk with coconut condensed milk to make a dairy-free version.
  • Almond milk or canned coconut milk are also great substitutes for whole milk for different flavors or dietary preferences.
  • Shake the horchata well before serving, as natural sediment may settle at the bottom over time.
  • Do not soak rice longer than 48 hours to prevent fermentation.
  • Serve chilled over ice for the best refreshing flavor.

Find it online: https://marthatasty.com/the-perfect-mexican-horchata-recipe/