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Homemade Horchata

Homemade Horchata: Creamy Mexican Refreshment Made Easy

Homemade horchata is a creamy, refreshing Mexican beverage perfect for hot days.
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Prep Time 10 minutes
Soaking Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 cups
Course: Drinks
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1.5 cups Long-Grain White Rice Avoid short-grain varieties for smooth texture.
  • 2 sticks Mexican Cinnamon Regular cinnamon can be used but may alter flavor.
  • 4 cups Hot Water Essential for soaking.
For the Creaminess
  • 2 cups Milk or Almond Milk Almond milk adds a subtle nutty flavor.
For Flavor Enhancement
  • 2 tsp Vanilla Extract Enhances overall flavor.
  • 2 tsp Ground Cinnamon Boosts cinnamon flavor.
For Sweetness
  • 1/3 to 1/2 cup Granulated Sugar Adjust to taste.

Equipment

  • blender
  • Fine-mesh sieve or cheesecloth
  • Pitcher

Method
 

Step-by-Step Instructions
  1. In a blender, add 1 ½ cups of uncooked long-grain white rice and 2 sticks of Mexican cinnamon with 2 cups of hot water. Blend on high for 1-2 minutes until roughly ground.
  2. Add an additional 2 cups of hot water to the blender. Blend again on high until smooth and creamy, about 1-2 minutes.
  3. Pour the blended mixture into a large pitcher and cover it tightly. Refrigerate for at least 8 hours to let flavors meld.
  4. Strain the mixture through a fine-mesh sieve or cheesecloth into another pitcher, pressing down to extract every drop of liquid.
  5. Add 2 cups of milk (or almond milk), 2 teaspoons of vanilla extract, 2 teaspoons of ground cinnamon, and 1/3 to ½ cup of granulated sugar to the strained horchata. Stir well.
  6. Chill the horchata in the refrigerator. Serve over ice and dust with extra ground cinnamon.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.5gCholesterol: 5mgSodium: 50mgPotassium: 150mgSugar: 10gCalcium: 8mgIron: 2mg

Notes

Homemade horchata can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Always serve chilled over ice.

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