Description
This homemade horchata is creamy, cinnamon-kissed, lightly sweet, and refreshing. Made with rice, cinnamon, milk, sugar, vanilla, and ice, it is an easy Mexican-inspired drink perfect for taco night, summer cookouts, parties, or sipping on a hot day.
Ingredients
1 cup long-grain white rice, uncooked
4 cups water, divided
2 medium cinnamon sticks, about 4–5 inches each
2 cups whole milk, or 2% milk for a lighter version
1/2 cup sweetened condensed milk
1/4–1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon ground cinnamon, optional for serving
Ice cubes, as needed for serving
Instructions
Place the uncooked rice in a fine-mesh strainer and rinse under cold running water until the water runs mostly clear.
Transfer the rinsed rice to a large bowl or jar.
Add the cinnamon sticks and 2 cups of water.
Stir, cover, and let the rice and cinnamon soak for at least 4 hours at room temperature, or ideally overnight in the refrigerator for deeper flavor and a creamier texture.
After soaking, pour the rice, cinnamon sticks, and soaking liquid into a blender.
Add 1 more cup of water.
Blend on high speed for 1–2 minutes, or until the rice is very finely ground and the liquid looks milky and opaque.
Set a fine-mesh strainer lined with cheesecloth, a nut milk bag, or a clean thin kitchen towel over a large pitcher or bowl.
Pour the blended rice mixture through the strainer, working in batches if needed.
Press or squeeze out as much liquid as possible, then discard the remaining rice pulp.
For extra-smooth horchata, strain the liquid a second time through fresh cheesecloth.
To the strained rice-cinnamon liquid, add the whole milk, sweetened condensed milk, remaining 1 cup of water, granulated sugar, vanilla extract, and salt.
Whisk or stir very well until the sugar is fully dissolved and everything is combined.
Taste and adjust sweetness by adding more sugar, 1 tablespoon at a time, if desired.
Cover the pitcher and refrigerate for at least 2 hours, or until very cold.
Before serving, stir the horchata well because natural separation is normal.
Fill glasses with ice and pour the chilled horchata over the top.
Finish with a light dusting of ground cinnamon if desired.
Serve immediately while cold and refreshing.
Notes
Soak the rice for at least 4 hours, or overnight for the best flavor and creamier texture.
Use a fine strainer, cheesecloth, or nut milk bag to prevent gritty horchata.
Strain twice if you want an extra-smooth drink.
Start with less sugar, then taste and adjust after adding the milk and condensed milk.
Chill the horchata thoroughly before serving for the most refreshing flavor.
Natural separation is normal, so stir well before pouring.
For a dairy-free version, replace the milk and condensed milk with oat milk, almond milk, or coconut milk, then sweeten to taste with sugar, agave, or maple syrup.
For a richer nutty flavor, soak a few tablespoons of almonds or cashews with the rice and cinnamon before blending.
Store in an airtight pitcher or jar in the refrigerator for 3–4 days.
Freeze leftovers in ice cube trays and use them in iced coffee, smoothies, or future horchata drinks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blender
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 glass
- Calories: 210
- Sugar: 24 g
- Sodium: 75 g
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5 g
- Cholesterol: 18 g