Traditional Mexican Horchata
User Reviews
5
Traditional Mexican Horchata
Description
The preparation involves rinsing and soaking white rice with cinnamon sticks in water for several hours or overnight to release the cinnamon's fragrance and soften the rice. The soaked rice and water are blended until smooth and strained through a fine sieve or cheesecloth to separate solids. Evaporated milk, sweetened condensed milk, vanilla, and additional water are stirred in to create the signature creamy texture and sweetness of horchata. It is served chilled and can be garnished with a sprinkle of ground cinnamon if desired. The drink offers a balance of smooth rice flavor and warm cinnamon aroma, making it a traditional accompaniment to many Mexican dishes, especially in warmer weather.
Storage is recommended in the refrigerator in a sealed container for up to 2-3 days, with shaking before serving as separation can occur. Avoid leaving horchata at room temperature for extended periods due to the dairy content.
Ingredients
- 1 cup white rice uncooked
- 2 cinnamon stick
- 12 ounce evaporated milk can
- 12 ounce sweetened condensed milk can
- 8 cups water divided, warm
- sugar to taste
- ground cinnamon optional, to garnish
- ½ teaspoon vanilla optional
Instructions
- Place the rice in a colander and rinse under cold water. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
- Once you're ready to blend the rice, remove most of the cinnamon sticks but it's okay to leave small pieces with the rice.
- Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it's very smooth and forms a watery paste like texture. About 4 minutes long.
- Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
- Repeat this process for the rest of the rice, water & cinnamon mixture.
- Stir in the canned milks, vanilla, and the additional 4 cups of water. Stir well until everything is incorporated.
- Taste and add sugar or water if needed according to taste.
- Chill and stir well before serving over ice. It's normal to have some rice paste sink to the bottom of the jar/glass. Just stir before you serve and enjoy!
Notes
- Breaking cinnamon sticks into larger pieces before soaking increases flavor extraction.
- If cinnamon sticks are unavailable, 1 tablespoon of cinnamon powder can be used instead for soaking.
- Use vanilla sparingly to avoid overpowering the horchata's natural rice and cinnamon flavors.
- Store horchata in the refrigerator in a sealed container for up to 2-3 days and shake well before serving to mix separated ingredients.
- Avoid leaving horchata at room temperature for long periods to prevent spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 170kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 132mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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