Homemade Horchata

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This Easy Horchata Recipe is a refreshing Mexican drink that is ideal for pairing with spicy-flavor packed meals. Made with rice, milk and cinnamon leaving you with a somewhat sweet drink that is hard to resist.

Looking to add a little pep to this recipe? Try my Horchata Latte! It’s a delicious twist on a classic coffee recipe.

RECIPE FEATURES

• Easy Recipe: Only a handful of ingredients, most you probably already have on hand, and minimal prep.
• Customizable: You can easily switch this to a dairy free version or adjust the amounts of spices.
• Family Favorite: Requested frequently and easy to make in advance.

If you have never heard of Horchata, you are missing out on this sweet rice milk drink. It is a popular beverage at most Mexican restaurants in the US and is the perfect way to cool your mouth after a spicy meal. It is incredibly refreshing and I have yet to meet another person that did not immediately fall in love.

Is this an Authentic Horchata recipe? I like to think so. I did a lot of research and it is very similar to the recipe my grandparents used. The base is made with soaked rice, cinnamon sticks, and almonds.

WHAT ARE HORCHATA INGREDIENTS?

For my recipe, I like to stick with a milk based drink. However, you can easily make a switch or two for a lactose-free version. If you can, I suggest you try with the traditional version before making any changes. Nothing beats the refreshing and creamy flavor.

• Rice: Specifically, white rice. Any variety within that will work (ong grain, jasmine, basmati, short grain…).
• Cinnamon Sticks: Whole cinnamon sticks are soaked with the rice overnight. This softens them to help them blend with the rice, adding flavor to the drink.
• Almonds: This is optional, but I find it adds a very subtle nutty flavor that is delicious.
• Evaporated Milk: Cans of evaporated milk can be found in the baking aisle of most grocery stores.
• Milk: Whole milk, or anything 2% or above.
• Vanilla: Optional, and remember a little will go a long way.
• Sugar: I like to use granulated sugar in my recipe, because that is what I grew up with. Alternatively you can use a simple syrup or sweetened condensed milk.
• Water

HOW TO MAKE HORCHATA

• SOAK THE RICE: Start by washing the rice and soaking it overnight with the cinnamon sticks. You can technically start this any time. I find it is easiest to start the process before bed so I don’t have to think about it while it soaks.
• BLEND: Once the rice mixture has soaked in water for a minimum of 5 hours you are ready to blend. Drain the water and add the rice, cinnamon sticks, and evaporated milk to a blender. Blend until the rice has fully ground and a smoother mixture is formed.
• STRAIN: Using cheesecloth, or a fine strainer, strain the mixture 2x and add to a pitcher.
• TOP OFF: Stir in the remaining milk, water, and vanilla if you are using. Taste and add sugar accordingly.

NOTE: You can technically use the water from the rice bath. However, I find this leaves you with a more chalky texture.

WHAT DO YOU SERVE HORCHATA WITH?

Here’s the deal, this easy rice milk drink is good with almost anything. We like to serve ours with any mexican inspired dish. Try it with my Margarita Chicken, Southwestern Salad, Chicken Enchiladas, or Grilled Chicken Fajitas.

It makes enough to serve a crowd, so whip up a batch or two for any gathering or get together.

TIPS AND FAQS

MORE DELICIOUS DRINKS

• Pitcher Margaritas
• Limeade Margarita Recipe
• Paloma Grapefruit Cocktail
• Tequila Mojito
• Strawberry Lemonade Margarita

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