📝 About This Recipe
Experience the soul of Mexico with this velvety, refreshing rice-based elixir. This traditional Agua de Horchata balances the creamy sweetness of long-grain rice and toasted almonds with the warm, aromatic kiss of Ceylon cinnamon. It is a labor of love that transforms humble pantry staples into a sophisticated, cooling beverage perfect for warm afternoons and spicy feasts.
🥗 Ingredients
The Soaking Base
- 1 1/2 cups Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 pieces Ceylon cinnamon sticks (broken into smaller shards)
- 1/2 cup Blanched almonds (unsalted and skinless)
- 3 cups Filtered water (for the initial soak)
The Sweetening & Creaming
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Condensed milk (adjust to desired sweetness)
- 1 tablespoon Pure vanilla extract (Mexican vanilla is preferred)
- 4 cups Filtered water (to dilute the concentrate)
- 1 pinch Kosher salt (to balance the sugars)
Traditional Garnishes
- 1 teaspoon Ground cinnamon (for dusting)
- 1/2 cup Fresh cantaloupe (finely diced)
- 1/4 cup Toasted pecans (chopped)
- 4 cups Ice cubes (for serving)
👨🍳 Instructions
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1
Begin by rinsing the 1 1/2 cups of long-grain white rice under cold running water in a fine-mesh sieve until the water runs clear; this removes excess surface starch for a cleaner flavor.
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2
In a large glass bowl or pitcher, combine the rinsed rice, the broken cinnamon sticks, and the blanched almonds.
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3
Pour 3 cups of hot (but not boiling) filtered water over the rice mixture. Covering the bowl with plastic wrap, let it sit at room temperature for at least 8 hours, or ideally overnight, to soften the grains and infuse the water.
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4
Once the soaking period is complete, pour the entire mixture (including the soaking water) into a high-powered blender.
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5
Blend on high speed for 3-5 minutes. You want the rice and cinnamon to be pulverized as finely as possible to extract maximum flavor and achieve a milky consistency.
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6
Set a fine-mesh strainer over a large pitcher. For an even smoother texture, line the strainer with two layers of cheesecloth.
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7
Pour the blended rice mixture through the strainer. Use a spatula to press down on the solids, extracting every drop of the 'rice milk' before discarding the remaining grit.
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8
To the pitcher of rice milk, stir in the evaporated milk and the condensed milk. Whisk vigorously until the condensed milk is fully incorporated.
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9
Add the vanilla extract and a pinch of salt. The salt is a secret chef's trick to make the cinnamon and vanilla flavors pop.
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10
Stir in the remaining 4 cups of cold filtered water. Taste the horchata; if it is too thick for your preference, you can add an additional cup of water.
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11
Chill the pitcher in the refrigerator for at least 2 hours before serving. Horchata is best enjoyed ice-cold.
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12
When ready to serve, stir the pitcher well, as the rice sediment naturally settles at the bottom.
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13
Fill glasses with ice and pour the horchata over. Garnish each glass with a dusting of ground cinnamon, a spoonful of diced cantaloupe, and a sprinkle of chopped pecans for the traditional Oaxacan experience.
💡 Chef's Tips
Always use a high-powered blender to ensure the cinnamon sticks are fully broken down; otherwise, the texture may be too gritty. If you want a dairy-free version, substitute the evaporated and condensed milk with coconut milk and agave nectar. Don't skip the soaking time—8 hours is the sweet spot for the rice to soften enough to create that signature creamy mouthfeel. Always stir the horchata immediately before pouring, as the solids will settle at the bottom of the pitcher quickly. Using Ceylon (Mexican) cinnamon is crucial; it is softer and more floral than the common Cassia cinnamon found in most grocery stores.
🍽️ Serving Suggestions
Serve alongside spicy Pork Carnitas tacos to balance the heat with the cool, creamy rice milk. Pair with a plate of fresh Pan Dulce (Mexican sweet bread) for a traditional afternoon snack. It acts as a perfect palate cleanser for rich, chocolatey Chicken Mole Poblano. Add a shot of dark rum or espresso for a sophisticated adult twist on the classic beverage. Serve in tall, chilled glasses with a cinnamon stick stirrer for an elegant presentation.