Mexican horchata is a cool beverage that is perfect for a hot day. The greatest horchata I’ve ever eaten, I obtained this recipe from a Mexican coworker a couple of years ago!
| Prep Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 2 quarts |
Ingredients
- 2 quarts hot water
- ½ cup white sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup long grain rice
- 1 cup milk
- ice cubes, for serving
Instructions
- Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
- Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 25 mg |
| Sugars | 14 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
The richness of the milk was so good. And the sweetness from the sugar and cinnamon was good to.
Followed the recipe but doubled it. Let it set overnight and this morning strained out most of the liquid leaving the rice and cinnamon which I put in my Ninja in a couple batches dumping the Ninja-ed solids into the pre strained liquid. Then I strained the entire gallon again. I had some store bought Horchata that I taste-tested against and I liked this better – it had more cinnamon flavor. On the downside I probably over-ninjaed the solids because there was a lot of sediment that’s a bit unappetizing. But maybe I’ll just strain it again. (?) Hint: use whole milk if you got it.
it was good it took a lot of time
It was really good, but make sure you use a cheese cloth to get all the rice out of it ; if you don’t it becomes really grainy and you have to let it sit for another day.
I made a gallons worth of this Horchata keeping to the recipe. At a gallon it seemed a little watered down and less sweet, but, the cinnamon is just right. so, just doubling all the ingredients might not hold true like most recipes. Next time, I will add about 1.5 cups of sugar, and add another cup of milk.
This is addictive! I used a whole cinnamon stick and just let it soak, removing it before blending. This was delicious and refreshing on its own and very nice after adding some coffee ice cubes. Thank you for the recipe.
It was great although I did it a tad different than the recipe calls for
Very addictive, wonderful flavor. I love every sip of this drink.
This was pretty much flavorless. Not a good recip.e
I did do this a bit differently. Before making it I guess you could say I did some research & read through almost every horchata recipe out there. So I used long grain brown rice & doubled the recipe. I poured very warm water over 2 cups of the rice & let it soak for about 9hrs. I then drained, quickly rinsed it & blended it using a little water if necessary into a paste or fine powder I then added it to a gallon + a pint or so of water, three cinnamon sticks, 1/2 tblsp of MX dark pure vanilla extract, 1/2 tblsp of lime juice & left it in the fridge for at least 2 hours. Following that I added about a cup of sugar (more or less depending on how you like it). Then strain the mix through a metal mesh filter, and then through a wet, damp cheesy fine-cloth. I just used the cheese cloth quadruple layered, which worked. Before straining though always make sure the mixture is mixed very well. Horchata is a drink that separates & always needs stirring. The straining procedure is what takes the longest, but if you love horchata like I do it is all worth it b/c this came out just the way I like it. I did add powdered cinnamon in the end just before straining as I was tasting what had been strained there wasn’t enough cinnamon taste for me (just depends on how you like it). I give four stars b/c I did not follow this recipe but the horchata I made was definitely 5 stars I even shared it with some His