Agua de Horchata
Horchata is Mexico’s famous cinnamon-infused rice water drink. Is it worth it to make homemade? Absolutely! Of course, you can buy horchata concentrate and it’s super easy to use but it doesn’t compare to the real stuff.
We’ll show you how to make traditional horchata from scratch using rice, not rice flour. Sweetened condensed milk gives it its refreshing sweet taste.
How to Make
You will need the following to make horchata. When you prepare it with soaked rice the texture is smooth, not chalky.
Ingredients
- 1.5 cups rice
- 1 can (14oz.) sweetened condensed milk (reduce by half for a mildly sweet drink)
- 1 cup whole milk
- 5 cups hot water
- 2 cinnamon sticks
- 1 tsp.ground cinnamon (add to taste)
Process
In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours.
We recommend refrigerating overnight for a more concentrated flavor.
After refrigerating, uncover the mixture. Remove the cinnamon sticks and discard.
Strain the mixture to separate the rice. Reserve the liquid.
Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
Strain the blended rice back into the reserved liquid.
Check to make sure that the rice has been completely liquified. There shouldn’t be any bits of rice remaining in the strainer. If there is blend the horchata mixture again.
Serving
Serve over ice with a sprinkle of cinnamon. You can garnish each glass with a cinnamon stick if you like for a posher presentation.
Variations
Boozy Horchata
- Turn horchata into a grownup alcoholic beverage by adding half a shot of your favorite rum or vodka to each glass. It’s great with a splash of Kahlua too.
Fruity Horchata
- Strawberry horchata – when you are blending the soaked rice add 1 cup of sliced strawberries and prepare as usual.
- Mango horchata – when you are blending the soaked rice add 1 cup of sliced mango and prepare as usual.
- Apple horchata – when you are blending the soaked rice add 1 cup of sliced peeled apple and prepare as usual.
Dairy-free
- You can make it without milk. Substitute 1 cup of unflavored, unsweetened almond milk for the whole milk and prepare as usual.
Provecho!
Horchata Recipe
Ingredients
- 1.5 cups rice
- 1 can 14oz. sweetened condensed milk
- 1 cup whole milk
- 5 cups hot water
- 2 cinnamon sticks
- 1 tsp.ground cinnamon add to taste
Instructions
- In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
- Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
- Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
- Uncover the mixture. Remove the cinnamon sticks and discard.
- Strain the mixture to separate the rice. Reserve the liquid.
- Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
- Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
- Serve over ice with a sprinkle of cinnamon.
Notes
- For a less sweet drink, reduce the sweetened condensed milk by half.
- For a dairy-free horchata, substitute 1 cup of unsweetened, unflavored almond milk for the whole milk.
- If it is too thick, add 1 cup cold water and stir well.
- Horchata will keep for 2 days in the refrigerator.
Nutrition
More Aguas Frescas
Some more of our favorite Mexican drinks.
Chris says
So, question…
Am I using cooked or uncooked rice?
I tried this recipe yesterday, let it (uncooked rice) soak overnight. The rice was still quite firm and a bit chalky. I think I screwed up the blending of the rice as I forgot the part about adding liquid to the strained rice so I ended up with something akin to cream of wheat after the blending. It didn’t mix with the liquid and I ended up straining it back out which left me with a liquid that was very close to what I know to be horchata (American, only know horchata from local “taco stands”). However, I would add – be absolutely sure to use “fresh” whole milk if you are going that route; I think ours was not quite fresh as it had a bit of a sour taste which really came through in the end product.