| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 15 min |
| Inactive: | 3 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
- 1/2 cup sugar, or to taste
- 1 tablespoon ground cinnamon, preferably Mexican, for garnish
Instructions
- Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
- Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
- Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 139 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Reviews
This recipe is delicious as is but If you’re feeling adventurous, try adding a 15 oz can of coconut milk to replace equal measure of water in this recipe. Coconut milk makes the horchata creamy without the addition of sweetened condensed milk some recipes call for.
Substitute 3 cups of water for 2 cans of evaporated milk and make a simple syrup with the sugar (I used 3/4 cup) and water while waiting for the rice and cinnamon to soak. Add 2 teaspoons real vanilla to the simple syrup along with a pinch of salt. AMAZING!! Extraordinarily rich and satisfying. You can also add rum or whisky for an adult version like my Puerto Rican friends do.
Doubled the ingredients. 2 cup sugar. Added 1/2 tsp vanilla. Mexican approved. Will make regularly. Gracias Aarron.
i LOVE horchata and i love this recipe!!! tips from me: i added an extra 1/4 cup of sugar, and i also strained it through a nut milk bag to make totally sure it didn’t have any rice bits in it. it’ll also separate if you leave it, but just mix it back up.
I’m a big fan of horchata. I always order it at a Mexican restaurant if it’s available. This recipe was a bit too watery for my taste. I added some milk to it & it tasted just like what I’ve had at the restaurants. I would make it again but will add milk to it going forward.
Admittedly, I was skeptical so I cut the recipe in half. Overall, I think it came out great! I did add some vanilla extract. It’s similar to how I remember it tasting while I was in Spain. Will make again for sure!
It very good, but would have done better with milk instead of water.
I volunteered to bring horchata to a potluck at work but I had never made it before, let alone know what was in it! So my experience making it for the first time was a little mystical. However, I followed the directions faithfully and was rewarded with a gratifying success. Several of my team mates are experts in this arena hailing from Guatamala and Mexico and assured me it was a worthy horchata.
Wow this is better than Filibertos orchata yes I call it orchata. I did 4x the the amount called for because I love it so much. I did however put about a table spoon of vanilla and 2 teaspoons of salt Wow This is a must try recipe. I also use this in any recipe that calls for milk. I also didn’t have cinnamon bark/sticks so I used ground cinnamon to taste. Wow again thanks for this great recipe.
Made it, was easy and good. I added 1/4 teaspoon of Vanilla and pinch of salt.