The easiest, creamy and slightly sweet homemade Authentic Mexican Horchata.
It’s almost Cinco de Mayo guys! A good excuse to throw a party with your friends and make some awesome homemade Mexican food! I’ll be making several of my favorite Mexican dishes, particularly Authentic Mexican Rice and Cantina-Style Salsa.I’ve found that my way of judging the quality of a Mexican restaurant is by tasting their Horchata. It can’t be overly sweet or I’m completely turned off. There’s an important balance to the creamy rice and cinnamon flavors. This homemade Horchata recipe is incredibly easy to make and DELICIOUS!
It’s almost Cinco de Mayo guys! A good excuse to throw a party with your friends and make some awesome homemade Mexican food! I’ll be making several of 
The easiest, creamy and slightly sweet homemade Authentic Mexican Horchata.
- 1 1/3 cup uncooked long-grain white rice
- 2 cinnamon sticks
- 4 cups water , divided
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/3 - 1/2 cup sugar , to taste
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To a blender, add rice, 2 cups of water, and 2 cinnamon sticks. Blend about for 2 minutes or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again. Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight (or for at least 8 hours).
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Pour the rice mixture into a fine mesh strainer, into a pitcher. Discard the rice. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
Adapted from All Recipes
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Bonnie says
I love Horchata.To make it even easier instead of milk and sugar I use sweet and condensed milk. a really good creamy flavor and i know the sugar in blended and not grainy that I sometimes get.
Thanks for all you great tips and easy recipes
Adam says
how much condensed milk?
Eric Troy says
I’ve been meaning to make this for a while. Looks good enough to drink! I’ve been reading about the history of the drink. The etymology is confusing but some sources, such as the Oxford Companion to Food, indicates that the North Africa, “horchata de chufa,” made from tiger nuts, is the origin of this one.
What are your thoughts on almonds?
Dora says
Do you cook the rice first?
Lauren Allen says
No, the rice is uncooked 🙂