Mexican Horchata
Ingredients
- 1 c. long-grain white rice
- 1/2 c. slivered almonds
optional
- 2 cinnamon sticks
plus more for serving, 3"
- 1 can evaporated milk or 1 1/2 c. almond milk
12-oz.
- 2 c. whole milk or almond milk
- 1 tsp. ground cinnamon
plus more for serving
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- Condensed milk
simple syrup, or agave, for serving
Directions
- 1
In a fine-mesh strainer, run cold water over rice until water runs mostly clear, about 15 seconds. Transfer rice to a blender. Add almonds (if using), cinnamon sticks, and 3 cups filtered water and blend until rice is broken down but not totally pulverized, about 30 seconds. Transfer to a container with a lid and refrigerate overnight.
- 2
Return rice mixture to blender and blend until rice and almonds are pulverized, about 60 seconds.
- 3
In a large bowl, lay cheesecloth in a single layer (do not use 2 layers of cheesecloth). Pour rice milk through fine-mesh strainer into cheesecloth, pressing on pulp with a rubber spatula to release as much liquid as possible. Discard rice and pulp. Gather corners of cloth and work milk through the fibers, massaging to move around ground rice. (If you don't mind a bit of sediment in your drink, this can be done without cheesecloth by pouring mixture directly into strainer.)
- 4
Add evaporated milk, whole milk, ground cinnamon, vanilla, salt, and 4 cups filtered water and whisk until combined. Taste and add condensed milk 1 teaspoon at a time, whisking after each addition, until sweetened to your liking.
- 5
Spoon or pour horchata into ice-filled glasses. Garnish with cinnamon sticks and ground cinnamon.
Mexican Horchata
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About this Recipe
Craving a creamy, refreshing drink that transports you to a Mexican market? This traditional Mexican Horchata recipe brings authentic flavors right to your home, easily adaptable for a vegan lifestyle.
The magic of this horchata lies in the harmonious combination of soaked long-grain white rice, aromatic cinnamon sticks, and a touch of vanilla. The optional slivered almonds add an extra layer of nutty depth, creating a wonderfully smooth and subtly spiced base. With the versatility to use non-dairy milks, it's incredibly accessible to everyone, making it a truly special homemade treat.
Prepare for a wonderfully creamy, sweet, and lightly spiced beverage that is incredibly refreshing. You'll experience the delicate flavor of rice mellowed by pure vanilla extract and a hint of kosher salt, all brightened by the warmth of ground cinnamon. While it requires an overnight soak for the rice and almonds, the hands-on effort is minimal, promising a rewarding, cool drink perfect for a warm day. This recipe yields a generous 2 quarts, making it ideal for sharing with friends and family.
Customization & Serving
To make this Mexican Horchata completely vegan, simply opt for almond milk in place of evaporated and whole milk. If you prefer to skip the almonds, the recipe is just as delightful without them. You can also adjust the sweetness to your liking upon serving, using condensed milk for richness, or simple syrup or agave for a dairy-free alternative.
Serve this classic horchata over ice as a delightful thirst-quencher or a sweet accompaniment to any meal. Garnish each glass with an extra cinnamon stick for an elegant touch and added aroma.