Creamy Horchata
Creamy Horchata
Ingredients
- 1 1/2 cups long-grain white rice, such as Mahatma
- 2 cinnamon sticks, large
- 4 cups boiling water
- 1 can sweetened condensed milk, 14 ounce
- 1 can evaporated milk, 12 ounce
- 4 cups whole milk
- 2 cups water, optional, or use 6 cups whole milk for an extra creamy horchata
- 1 tablespoon Mexican vanilla blend
- as needed ice, for serving
Instructions
- 1
In a large bowl, combine the 1 1/2 cups of long-grain white rice and the 2 large cinnamon sticks.
⏱️ 2 min
- 2
Pour the 4 cups of boiling water over the rice and cinnamon mixture.
⏱️ 1 min
- 3
Cover the bowl tightly with plastic wrap.
⏱️ 1 min - 4
Let the mixture sit and soak for at least 3 hours, or preferably overnight, at room temperature.
⏱️ 180 min
- 5
After soaking, pour the entire contents of the bowl (rice, cinnamon sticks, and water) into a high-speed blender.
⏱️ 1 min
- 6
Add the 14 ounce can of sweetened condensed milk to the blender.
⏱️ 1 min
- 7
Add the 12 ounce can of evaporated milk to the blender.
⏱️ 1 min
- 8
Add the 4 cups of whole milk to the blender.
⏱️ 1 min
- 9
Add the 1 tablespoon of Mexican vanilla blend to the blender.
⏱️ 1 min
- 10
Blend the mixture on high for 3 to 5 minutes, or until it appears completely smooth and no grains of rice are visible.
⏱️ 5 min
- 11
Strain the blended horchata mixture through a fine-mesh sieve into a large pitcher or container. You may need to do this in batches.
⏱️ 3 min
- 12
Use a spoon or spatula to press down on the solids collected in the sieve to extract all the remaining liquid. Discard the remaining solids.
⏱️ 2 min
- 13
If desired, add the 2 cups of water to the horchata in the pitcher. (For an extra creamy horchata, you can omit this step and instead use a total of 6 cups of whole milk in step 8).
⏱️ 1 min
- 14
Stir the horchata well to ensure all ingredients are thoroughly combined.
⏱️ 1 min
- 15
Serve the horchata chilled over plenty of ice.
⏱️ 1 min
- 16
Garnish each serving with a fresh cinnamon stick, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Horchata
- 1 1/2 cups long-grain white rice, such as Mahatma
- 2 cinnamon sticks, large
- 4 cups boiling water
- 1 can sweetened condensed milk, 14 ounce
- 1 can evaporated milk, 12 ounce
- 4 cups whole milk
- 2 cups water, optional, or use 6 cups whole milk for an extra creamy horchata
- 1 tablespoon Mexican vanilla blend
- as needed ice, for serving
Instructions
- 1
In a large bowl, combine the 1 1/2 cups of long-grain white rice and the 2 large cinnamon sticks.
⏱️ 2 min - 2
Pour the 4 cups of boiling water over the rice and cinnamon mixture.
⏱️ 1 min - 3
Cover the bowl tightly with plastic wrap.
⏱️ 1 min - 4
Let the mixture sit and soak for at least 3 hours, or preferably overnight, at room temperature.
⏱️ 180 min - 5
After soaking, pour the entire contents of the bowl (rice, cinnamon sticks, and water) into a high-speed blender.
⏱️ 1 min - 6
Add the 14 ounce can of sweetened condensed milk to the blender.
⏱️ 1 min - 7
Add the 12 ounce can of evaporated milk to the blender.
⏱️ 1 min - 8
Add the 4 cups of whole milk to the blender.
⏱️ 1 min - 9
Add the 1 tablespoon of Mexican vanilla blend to the blender.
⏱️ 1 min - 10
Blend the mixture on high for 3 to 5 minutes, or until it appears completely smooth and no grains of rice are visible.
⏱️ 5 min - 11
Strain the blended horchata mixture through a fine-mesh sieve into a large pitcher or container. You may need to do this in batches.
⏱️ 3 min - 12
Use a spoon or spatula to press down on the solids collected in the sieve to extract all the remaining liquid. Discard the remaining solids.
⏱️ 2 min - 13
If desired, add the 2 cups of water to the horchata in the pitcher. (For an extra creamy horchata, you can omit this step and instead use a total of 6 cups of whole milk in step 8).
⏱️ 1 min - 14
Stir the horchata well to ensure all ingredients are thoroughly combined.
⏱️ 1 min - 15
Serve the horchata chilled over plenty of ice.
⏱️ 1 min - 16
Garnish each serving with a fresh cinnamon stick, if desired.
⏱️ 1 min