0 from 6 votes
Homemade Mexican Horchata
Mexican horchata is sweet, creamy, and oh-so-addicting! Traditionally made of rice blended with water and cinnamon, my version takes it up a notch by adding dairy for richness and extra creaminess.
Prep Time
5 mins
Additional Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 6
Calories: 548 kcal
Course:
Drinks
Cuisine:
Mexican
Ingredients
- 1 ½ cup uncooked Carolina Enriched Long Grain Rice
- 2 cinnamon sticks
- 1 can (14 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract optional
- ½ cup heavy cream optional
- ice for serving
- ground cinnamon for garnishing (optional)
Instructions
- Place the rice on a fine-mesh sieve and rinse until the water runs clear. Transfer the rice to a large bowl and add the cinnamon with 1 quart (4 cups) of cold water. Cover and refrigerate overnight, or for at least 4 hours.
- Transfer the soaked rice with the cinnamon sticks and water into the jar of a high-speed blender. Blend until as smooth as possible.
- Place a cheesecloth (or a fine-mesh sieve) over a pitcher and strain the liquid so all the solid bits stay behind.
- Stir in the evaporated milk, sweet condensed milk, salt, vanilla extract and heavy cream (if using)
- You can serve immediately, over ice, or chill for a couple of hours until ready to serve. If desired, garnish with ground cinnamon or cinnamon sticks.
Cup of Yum
Notes
- I recommend using a cheesecloth for a smoother drink. If all you have is a fine-mesh sieve, I would strain the horchata at least twice to make sure you get all the ground pieces of rice and cinnamon.
- While you can pour your freshly made horchata over ice and enjoy it right away, I like to chill mine for 1 or 2 hours so it's even more refreshing. Just make sure to give it a good stir as some of the starch will sink to the bottom as it sits in the fridge.
- This homemade horchata will keep for up to 3-4 days in the fridge. However, I find that it's best enjoyed the day it is made!
- Since horchata is made of rice, it is naturally a little chalky. If that bothers you, remove the rice grains before blending, using only the water that resulted from soaking the rice overnight.
Nutrition Information
Calories
548kcal
(27%)
Carbohydrates
81g
(27%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
69mg
(23%)
Sodium
261mg
(11%)
Potassium
522mg
(15%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
630IU
(13%)
Vitamin C
3mg
(3%)
Calcium
398mg
(40%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 548
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 81g | 27% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 261mg | 11% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 398mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.