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easy homemade horchata with a cinnamon stick on a wooden table

Easy Homemade Horchata

A creamy, sweet, and authentic Mexican horchata made with sweetened condensed milk and evaporated milk for a richer flavor. Perfect for hot days or alongside spicy dishes.
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Course: Drinks
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • Base:
  • 1 cup 200 g long-grain white rice, uncooked
  • 4 cups (1 liter) water
  • 2 cinnamon sticks or 1 tsp ground cinnamon
  • 1 cup (240 ml) evaporated milk
  • ¾ cup (180 ml) sweetened condensed milk (adjust to taste)
  • 1 tsp pure vanilla extract
  • ice cubes for serving
  • ground cinnamon for garnish (optional)

Method
 

  1. Place rice in a fine mesh sieve and rinse under cold water until the water runs clear.
  2. In a large bowl or blender jar, combine rinsed rice, 2 cups water, and cinnamon sticks. Cover and soak at room temperature for at least 4 hours, or overnight for stronger flavor.
  3. Remove the cinnamon sticks (for a stronger cinnamon flavor, leave them in). Add the soaked rice and water to a blender, along with 2 more cups of fresh water, and blend on high for 1–2 minutes until the rice is finely ground.
  4. Pour the mixture through a fine mesh sieve or cheesecloth into a large pitcher, discarding the solids.
  5. Stir in evaporated milk, sweetened condensed milk, and vanilla extract. Mix well until fully combined. Taste and adjust sweetness by adding more condensed milk if desired.
  6. Refrigerate until cold. Serve over ice and sprinkle with ground cinnamon if desired.

Notes

For a lighter version, replace part of the evaporated milk with cold water.
You can adjust sweetness easily by varying the amount of condensed milk.
Keeps up to 3 days in the fridge. Stir before serving as natural separation occurs.