Go Back
–+ servings
Horchata

Creamy Horchata: Refreshing Homemade Delight Awaits

This horchata recipe delivers a refreshing beverage experience with rich, nutty flavors, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Soaking Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 cups
Course: Drinks
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Uncooked White Rice Sushi rice can be used as an alternative.
  • 2 sticks Cinnamon Sticks Ground cinnamon works in a pinch.
  • 4 cups Hot Water
For the Creaminess
  • 1 cup Evaporated Milk Coconut or almond milk can substitute.
  • 1 cup Sweetened Condensed Milk Adjust amount to your liking.
  • 2 cups Cold Water
Optional Flavor Enhancer
  • 1 teaspoon Vanilla Extract Can be omitted.

Equipment

  • blender
  • Fine-meshed sieve
  • Cheesecloth
  • Bowl or pitcher

Method
 

Step-by-Step Instructions for Horchata
  1. Combine 1 cup of uncooked white rice with 4 cups of hot water in a blender. Blend for about 30 seconds and then refrigerate for 2-3 hours.
  2. Once soaked, blend the mixture again for 30-60 seconds until smooth and creamy.
  3. Strain the blended mixture using a triple layer of cheesecloth placed over a fine-meshed sieve.
  4. Combine the strained liquid with 1 cup of evaporated milk, 1 cup of sweetened condensed milk, and 2 cups of cold water. Stir well.
  5. Refrigerate the horchata until chilled, ideally for at least 1 hour, before serving over crushed ice.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 200mgIron: 1mg

Notes

For the best horchata, soak the rice for at least 2-3 hours and use a triple layer of cheesecloth for effective straining.

Tried this recipe?

Let us know how it was!