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Mexican Horchata Recipe

Traditional Mexican horchata transforms simple rice and cinnamon into a creamy, dreamy beverage that tastes like melted ice cream with warm spice notes.
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Prep Time 10 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain white rice (uncooked)
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 5 cups warm water (divided)
  • ¾ cup whole milk
  • ½ cup sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (for serving)

Method
 

Main Instructions
  1. Combine rice and cinnamon stick with 3 cups warm water in a bowl. Cover and let sit for at least 3 hours, though overnight soaking creates the creamiest results.
  2. Remove the cinnamon stick and pour everything into a blender. Add remaining 2 cups water, whole milk, sweetened condensed milk, and vanilla extract. Blend on high speed for 60-90 seconds until the mixture turns completely white and no rice grains are visible.
  3. Pour the blended mixture through a fine-mesh strainer into a pitcher, pressing solids with a spoon to extract maximum liquid. For ultra-smooth horchata, strain twice or use cheesecloth.
  4. Refrigerate for at least 1 hour before serving. Stir well before pouring since natural separation occurs. Pour over ice in tall glasses and dust with ground cinnamon.

Notes

Soak rice and cinnamon overnight for deeper flavor development and smoother blending. Rice naturally settles, so always stir before serving. Store in refrigerator for up to 4 days. Taste and adjust sweetness with additional condensed milk if needed. The flavor develops and mellows after chilling. Freezing isn't recommended as it affects the creamy texture.