Connect with us

Authentic horchata (Cinnamon rice milk) recipe

Food

Authentic horchata (Cinnamon rice milk) recipe

My nephew makes a great traditional homemade horchata and he shared his horchata recipe with me last month! It’s become a family favorite and we often serve it at family gatherings. It’s definitely best to prepare at least one day ahead so you’re not rushing to get it done. Also, it goes great with Mexican tortas (*wink wink*).

Easy homemade horchata recipe to make at home. Horchata is a cinnamon rice drink - livingmividaloca.com - #LivingMiVidaLoca #Horchata #MexicanRecipes

Homemade Horchata Recipe

Makes about 5 cups

Ingredients

Directions

  1. Add rice and cinnamon sticks to large bowl. Fill with water until fully submerged
  2. Let sit for two hours
  3. Pour rice, cinnamon, and water mixture into blender. Blend for two minutes on medium.
  4. Strain rice and cinnamon mixture (I like to use a metal colander) into large pitcher.
  5. Add evaporated milk, condensed milk, sugar and vanilla extract.
  6. Stir and chill in refrigerator until ready to serve.

Note: We like to serve horchata with a dash of cinnamon powder. And here’s a little secret… you can also make a cocktail drink with this horchata by adding a splash of rum! It’ll be like drinking RumChata.

homemade horchata recipe to make at home - livingmividaloca.com

Related Mexican Recipes:

How to make homemade horchata cinnamon rice milk in a Mexican glass - livingmividaloca.com

How to make authentic horchata - livingmividaloca.com

Yield: 5 servings

Authentic horchata (Cinnamon rice milk) recipe

Authentic horchata (Cinnamon rice milk) recipe

This horchata recipe is a traditional Mexican favorite. It’s definitely best to prepare at least one day ahead so you’re not rushing to get it done.

Ingredients

  • 1 lb of rice
  • 4 cinnamon sticks
  • Water
  • 1.5 teaspoon of vanilla extract
  • 6 oz evaporated milk
  • 7 oz condensed milk
  • 1/2 cup of sugar

Instructions

  1. Add rice and cinnamon sticks to large bowl. Fill with water until fully submerged
  2. Let sit for two hours
  3. Pour rice, cinnamon, and water mixture into blender. Blend for two minutes on medium.
  4. Strain rice and cinnamon mixture (I like to use a metal colander) into large pitcher.
  5. Add evaporated milk, condensed milk, sugar and vanilla extract.
  6. Stir and chill in refrigerator until ready to serve.

Notes

We like to serve horchata with a dash of cinnamon powder. And here’s a little secret… you can also make a cocktail drink with this horchata by adding a splash of rum!

Fun fact: Horchata de arroz is the most common variety of horchata in Mexico and Guatemala. In the United States, it is popular in taquerias and Mexican ice cream shops.

We love a good horchata paleta (sold at all of our favorite paleterias in Orange County) although sometimes it is a hard choice between the jamaica popsicles and the horchata popsicles.

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Food

About LMVL

Living Mi Vida Loca is an award-winning site that covers Latina lifestyle topics and offers insights into things to do in the Los Angeles-area and beyond.

Download our press kit

hola@LivingMiVidaLoca.com

To Top