📝 About This Recipe
Transport your senses to a sun-drenched plaza in Mexico with this exquisitely creamy, traditional rice-based elixir. This Horchata is a masterful balance of long-grain rice, aromatic Ceylon cinnamon, and a trio of milks that create a silky, refreshing profile. It is the ultimate cooling companion to spicy dishes, offering a sweet, spiced embrace that lingers beautifully on the palate.
🥗 Ingredients
The Rice Base
- 1 1/2 cups Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 pieces Ceylon cinnamon sticks (broken into smaller shards)
- 4 cups Filtered water (for soaking)
The Dairy & Sweetener
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (adjust to desired sweetness)
- 2 cups Whole milk (cold)
- 1 tablespoon Pure vanilla extract (high quality Mexican vanilla preferred)
- 1/8 teaspoon Ground nutmeg (freshly grated)
For Serving
- 4 cups Ice cubes (for chilling and serving)
- 1 teaspoon Ground cinnamon (for dusting)
- 6 pieces Fresh mint sprigs (optional garnish)
👨🍳 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. Agitate the rice with your fingers until the water transitions from cloudy to clear to remove excess surface starch.
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2
In a large glass bowl or pitcher, combine the rinsed rice and the broken cinnamon sticks. Pour in 4 cups of filtered water, ensuring the rice is fully submerged.
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3
Cover the container with plastic wrap or a tight-fitting lid. Allow the mixture to sit at room temperature for at least 8 hours, or ideally overnight; this softens the grain for a smoother extraction.
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4
After the soaking period, pour the rice, the cinnamon sticks, and the soaking water into a high-powered blender. Do not discard the soaking water, as it is infused with cinnamon flavor.
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5
Blend the mixture on the highest speed for 3-4 minutes until the rice and cinnamon are pulverized into a very fine, milky slurry.
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6
Set a fine-mesh strainer over a large clean pitcher. Line the strainer with two layers of cheesecloth or a nut milk bag for the smoothest possible texture.
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7
Slowly pour the blended rice mixture through the lined strainer. Use a spoon to press down on the solids to extract every drop of flavorful liquid. Discard the remaining gritty paste.
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8
Whisk in the evaporated milk and the whole milk into the rice base until fully incorporated.
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9
Gradually stir in the sweetened condensed milk. Taste as you go, adding the full 14 ounces for a traditional sweet finish, or less if you prefer a lighter drink.
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10
Add the vanilla extract and the freshly grated nutmeg, stirring well to distribute the aromatics.
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11
If the mixture feels too thick, you can thin it with an additional cup of cold water or milk, though remember that ice will dilute it slightly upon serving.
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12
Chill the Horchata in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the temperature to drop.
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13
To serve, fill tall glasses with plenty of ice. Stir the pitcher well (sediment naturally settles at the bottom) and pour the Horchata over the ice.
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14
Finish each glass with a light dusting of ground cinnamon and a fresh cinnamon stick or mint sprig for a professional, aromatic touch.
💡 Chef's Tips
For the smoothest texture, never skip the cheesecloth; a standard strainer will leave a chalky residue. Use Ceylon cinnamon (Mexican cinnamon) rather than Cassia; it is softer and more floral, which is essential for authenticity. If you are lactose intolerant, substitute the milks with almond milk and coconut condensed milk for a delicious dairy-free version. Always stir the pitcher vigorously before pouring each glass, as the rice particles naturally settle at the bottom over time. To make it an adult beverage, add a splash of dark rum or spiced tequila for a festive 'Horchata con Piquete'.
🍽️ Serving Suggestions
Serve alongside spicy Tacos al Pastor to provide a cooling contrast to the heat. Pair with warm, sugar-dusted Churros for a decadent afternoon snack. Enjoy as a breakfast beverage with a piece of Pan Dulce (Mexican sweet bread). Accompany a rich Mole Poblano; the cinnamon notes in the drink highlight the cocoa in the sauce. Serve in a chilled salt-rimmed glass for a unique twist on a refreshing mocktail.