Horchata is a type of Mexican agua fresca made with ground rice, milk, and cinnamon. It's creamy, refreshing, and delicious. The perfect drink for a hot Summer day!
It was sweltering hot in my neck of the woods these past couple of days; it was like the training grounds for down below. Summer is, indeed, around the corner, and the heat is on! Even with the a/c blaring its mightiest, the kitchen was the last place I wanted to be. I haven't done much cooking and mostly spent days chugging down the coldest drinks I could get.
I have great love for Mexican cuisine, and this affection definitely extends to its many types of agua frescas, such as the tamarind drink I shared a month ago and this horchata made of ground rice, sweetened milk, and cinnamon. If you ask me, nothing washes down a great meal of shrimp fajitas better than an icy cold glass of this milky drink. It's refreshing as it is delicious!
Horchata is a rice-based, non-alcoholic drink popular in Latin American countries, including Mexico, El Salvador, and Guatemala. It comes from the Latin word “Hordeum,” which means barley. It’s believed that this drink originated in North Africa before spreading to Spain and Latin America during the medieval period.
It's slightly sweet and creamy and includes ingredients such as milk, sugar, rice, cinnamon, and vanilla. Some variations use sesame seeds, almonds, or other nuts as a base in place or in addition to rice. However, the original version from Valenciana, Spain, is made from tubers called chufas or tigernuts.
Helpful tips
- Soak the rice for at least 6 hours to soften it for easy blending.
- If you have a high-powered blender, you can skip the soaking as the blender would be powerful enough to process the rice. Use hot water to help soften the grains.
- Strain the mixture through a fine-mesh strainer or cheesecloth. This will remove any remaining rice grains for a smooth consistency.
Frequently Asked Questions
Do I need to cook the rice before making horchata?
No! The rice isn’t cooked for this recipe. Instead, soak the rice in water with a cinnamon stick for about 6 hours or overnight in the fridge.
Soaking the rice allows it to become soft enough to blend into a smooth consistency.
What type of rice is best to use?
I like to use long-grain rice, preferably Jasmine, which adds a nice floral scent. You can also use short-grain if you prefer, which has a higher starch content.
Serving suggestions
- Horchata is typically served over ice in a tall glass or plastic cup with a straw. In Mexico, this drink is often served in clay cups which is said to enhance the flavor. Garnish it with a stick of cinnamon for visual appeal!
- It's a refreshing beverage on its own or enjoyed alongside tacos, tamales, enchiladas, or other spicy foods.
Storage instructions
Homemade horchata can be stored in an airtight container in the fridge for up to 3 days. It might separate slightly while in storage, so give it a good shake or stir before serving.
More refreshing beverages
Ingredients
- 2 cups long grain rice
- 1 cinnamon stick, broken into pieces
- 8 cups water
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
- ½ cup sugar
- ground cinnamon to taste
Instructions
- In a bowl, combine rice, cinnamon stick, and 4 cups. Cover and refrigerate for at least 6 hours or overnight for best results.
- In a blender, place soaked rice, cinnamon, and soaking water. Blend for about 2 to 3 minutes or until completely ground.
- Using a fine mesh sieve, strain the liquid mixture into a large pitcher.
- Add the remaining 4 cups water, evaporated milk, condensed milk, and sugar. Stir until well combined and sugar is dissolved.
- Chill in the refrigerator. Serve over ice and sprinkle with ground cinnamon, if desired.
Notes
- Soak the rice for at least 6 hours to soften it for easy blending.
- If you have a high-powered blender, you can skip the soaking as the blender would be powerful enough to process the rice. Use hot water to help soften the grains.
- Strain the mixture through a fine-mesh strainer or cheesecloth. This will remove any remaining rice grains for a smooth consistency.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Maria Racel Macalalad says
I love all of your recipes 😋
Daryl says
Is it cook rice or uncooked.
Lalaine says
Hello Daryl
The rice is uncooked 🙂
Cris Anne Perez says
This sound refreshing indeed, Lalaine. Thanks! 🙂
Joan at Late Bloomer Moms says
My husband, being part Mexican, will LOVE this! We've only been drinking this when we go to a Mexican restaurant. My son loves it, too. Salamat po, Lalaine!