Prep time
Total time
Recipe type: Beverage
Cuisine: Mexican
Yield: 8 to 10 Servings
  • 1 cup long grain rice
  • 1 cinnamon stick, broken into pieces
  • 2 liters water
  • 1 (12 ounces) can evaporated milk
  • 1 (14 ounces) can condensed milk
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ground cinnamon to taste, optional
  1. In bowl, combine rice, cinnamon stick and 1 liter of the water. Cover and refrigerate for at least 6 hours or overnight for best results.
  2. In a blender, place soaked rice, cinnamon and the soaking water. Blend for about 2 to 3 minutes or until mixture is smooth. Using a fine mesh sieve, strain liquid mixture into a large pitcher.
  3. Add remaining 1 liter of water, evaporated milk, condensed milk, sugar and vanilla extract. Stir well until well-combined and sugar is dissolved. Serve horchata over ice and sprinkle with ground cinnamon, if desired.
Recipe by kawaling pinoy at https://www.kawalingpinoy.com/horchata/