Easy Mexican Horchata

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Horchata is a very popular sweet cinnamon rice milk drink. This version is easy to make with the option of leaving the rice in the drink or taking it out.

Horchata is a traditional Mexican dessert drink that you may have seen at your local Mexican restaurant. While these ingredients alone may not look like they are used together in a drink, this is actually a very tasty drink. Rice water is mixed with milk and cinnamon for just the right amount of sweetness.this is only so Refreshing.

history class: Horchata, also known as “horchata de chufa,” originated in North Africa thousands of years ago and is made from ground, sugared tiger nuts. It spread to many different countries and eventually made its way to Mexico. There are no tiger nuts in Mexico so it becomes “horchata de arroz” and rice is substituted.

  • Strained rice: optional

    Some people don’t like the texture of the rice flour in horchata and prefer to strain it. If you don’t mind the texture, you definitely don’t have to stress, and some people like it that way. If you plan to leave the rice in the drink, make sure to stir for the full 2 ​​minutes. It will be slightly thicker and have a powdery texture.

  • hot vs. For cold horchata:

    Yes, horchata can be served hot or cold. We prefer to serve it cold rather than iced, but you can always reheat it in a skillet on the stove over medium-low heat and serve warm.

  • Storage and Lifespan:

    Horchata needs to be kept refrigerated and can be kept for about 5 days. However, we had trouble making it last longer than 24 hours. it is so good!

If you liked this recipe, you might be interested in these other delicious drink recipes:

Mexican horchata in a glass

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A glass of horchata surrounded by cinnamon sticks

Horchata is a very popular sweet cinnamon rice milk drink. This version is easy to make with the option of leaving the rice in the drink or taking it out.

Preparation time 10 minute

Soaking time 4 Hour

total time 4 Hour 10 minute

raw material

  • 1 cup uncooked white rice
  • 4 cup water
  • 12 ounce condensed milk
  • 1/2 cup milk
  • 2/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoon ground cinnamon

instruct

  • Pour rice and water into a blender. Soak at room temperature for 3 to 4 hours, or up to 12 hours, until the rice is tender.

  • Strain and reserve the liquid that infuses the rice and discard the rice, or place the rice in water (see recipe notes).

  • Add evaporated milk, milk, sugar, vanilla extract, and cinnamon with rice and water.

  • Blend on high speed until completely smooth. Serve chilled or over ice.

notes

Strained rice: optional

Some people don’t like the texture of the rice flour in horchata and prefer to strain it. If you don’t mind the texture, you definitely don’t have to stress, and some people like it that way. If you plan to leave the rice in the drink, make sure to stir for the full 2 ​​minutes. It will be slightly thicker and have a powdery texture.

Serve: 1cup | Calories: 222kcal | carbohydrate: 41G | protein: 5G | fat: 4G | Saturated fat: 2G | cholesterol: 14mg | sodium: 59mg | Potassium: 176mg | fiber: 1G | sugar: twenty twoG | Vitamin A: 126unit | Vitamin C: 1mg | calcium: 143mg | iron: 1mg

Easy Mexican Horchata