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A creamy, thick, and refreshing traditional Mexican rice-based drink flavored with cinnamon, evaporated milk, and condensed milk, served chilled over ice.

  • Total Time: At least 4 hours soaking plus 10 minutes preparation time
  • Yield: 10 servings (each ~200-220 mL) 1x

Ingredients

Scale
  • 250 g long grain rice (1 1/4 cup basmati or jasmine rice)
  • 2 cups boiling water
  • 1 stick Ceylon cinnamon (or korintje cinnamon; alternatively 1 tsp ground cinnamon)
  • 1 pinch sea salt
  • 3–4 cups water (divided)
  • 1 can evaporated milk (355 mL / 12 fl oz)
  • 1 can condensed milk (396 g / 14 oz / 300 mL)

Instructions

  1. Rinse the rice thoroughly in a colander under cold water until the water runs clear to remove excess starch and grit.
  2. Transfer the rinsed rice to a large bowl or container.
  3. Pour 2 cups of boiling water over the rice and add the cinnamon stick.
  4. Cover and chill the mixture for at least 4 hours or preferably overnight so the rice softens.
  5. The next day, pour the soaked rice, soaking water, and cinnamon stick into a blender.
  6. Add a pinch of sea salt and up to one cup of additional water if needed.
  7. Blend on high for 3-4 minutes until the mixture is very smooth and silky.
  8. Strain the blended mixture through a 100 mesh sieve, cheesecloth, or nut milk bag for a smoother texture, removing any pulp if desired.
  9. Add the remaining 3-4 cups of water and stir in the evaporated milk and condensed milk well, mixing the milks first before adjusting water to taste. Do not exceed a total of 8 cups water.
  10. Cover and refrigerate the horchata for a few hours to chill.
  11. Serve over ice, stirring or shaking before serving to remix any settled sediment.
  12. Optionally sprinkle cinnamon on top and add a dollop of whipped cream for extra richness.

Notes

Use good quality cinnamon for best flavor, preferably Ceylon cinnamon or Indonesian korintje cinnamon; avoid Saigon cinnamon as it may overpower the flavor., A high-powered blender (e.g., Vitamix or Blendtec) yields the smoothest horchata with minimal grittiness., Do not add too much water during blending to maintain creaminess., Chill horchata well before serving for the best refreshing taste., For dairy-free/vegan option, substitute evaporated and condensed milk with almond milk and sweeteners of choice., Horchata keeps well refrigerated in a sealed container for up to 5 days; discard if left out at room temperature for extended periods., Variations include adding flavors such as strawberry, chocolate (using cocoa powder or nibs), coffee, or adult versions with rum and Kahlua.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes (plus soaking time)
  • Cook Time: None
  • Category: Beverage
  • Cuisine: Mexican

Nutrition

  • Serving Size: 200-220 mL
  • Calories: 267 kcal per serving
  • Fat: 6 g per serving
  • Carbohydrates: 45 g per serving
  • Protein: 7 g per serving