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Easy Horchata Recipe

Horchata is more than a beverage; it's a sip of cultural heritage and a gateway to the soulful flavors of Mexico. With its creamy texture and harmonious blend of ingredients, it's a reminder that simple traditions can bring profound joy. So, raise your glass and celebrate the art of Horchata – a drink that bridges cultures and offers a moment of refreshment with every sip.
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Prep Time 8 hours
Cook Time 15 minutes
Course: Drinks
Cuisine: Mexican
Calories: 80
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/2 cup short-grained raw rice, rinsed
  • 1/4 cup chopped almonds
  • 1 mall stick Ceylon cinnamon
  • 1 cup  hot water
  • 200 ml  sweetened condensed milk
  • 1 tsp vanilla extract
  • 3/4 cup  milk
  • 1 1/4 cups  cold water
  • ice, to serve
  • 2  tsp  cinnamon powder, to serve

Equipment

  • 1 bowl
  • fridge
  • high-powered blender
  • 1 strainer

Method
 

  1. In a bowl, add rice, almonds, cinnamon stick and hot water. Allow the mixture to cool down completely before covering and refrigerating for a minimum of 8 hours.
  2. After 8 hours, pour the contents of the bowl into a high-powered blender.
  3. Add half of the condensed milk and blend for about 10 to 15 minutes until the rice and almonds are completely ground.
  4. Place a strainer over a large bowl and line the strainer with two layers of cheesecloth. 
  5. Pour the contents of the blender over the strainer.
  6. Strain all of the liquid into the bowl. 
  7. I like to bring the edges of the cheesecloth together into a parcel and squeeze the liquid out.
  8. Remove strainer from the bowl and discard the rice and almond bits.
  9. Add the remaining condensed milk, vanilla extract, milk and cold water into the bowl. Mix until fully combined.
  10. Pour into individual glasses and serve with ice and a sprinkling of cinammon powder.

Video

Notes

  • Horchata is traditionally made with rice, cinnamon, and sweeteners like sugar or condensed milk.
  • Soaking the rice helps soften it for easier blending and smoother consistency.
  • Strain the mixture through a fine mesh sieve to achieve the silky texture characteristic of Horchata.