cooking/recipes/mexican/horchata/horchata.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Horchata	horchata	2026-02-10	2026-02-10	mexican	mexican drink	20	5	8	jake	A cool, creamy, and spicy Agua Fresca that’s perfect over ice.	false	true

:::photos :::

:::ingredients

• 1 cup uncooked white rice
• 2 cinnamon sticks
• 12 oz can evaporated milk
• 12 oz can sweetened condensed milk
• 8 cups warm water, divided
• Sugar to taste
• Ground cinnamon, for garnish (optional)
• 1/2 teaspoon vanilla extract (optional) :::

:::instructions

1. Rinse the rice under cold water. In a bowl, combine rice, cinnamon sticks, and 4 cups of warm water. Cover and refrigerate at least 4 hours or overnight.
2. Remove most of the cinnamon sticks, leaving a few small pieces.
3. Blend the soaked mixture in two batches until very smooth, about 3–4 minutes per batch.
4. Pour through a fine‑mesh strainer or cheesecloth into a pitcher, pressing on the solids to extract as much liquid as possible. Repeat with the remaining batch.
5. Stir in the evaporated milk, sweetened condensed milk, vanilla (if using), and the remaining 4 cups water. Adjust sweetness with sugar to taste.
6. Chill thoroughly, then stir and serve over ice. Garnish with ground cinnamon, if desired. Heed the instructions and blend in batches. Water easily escapes from the blender or food processor and this stuff gets everywhere. :::

:::notes

Soaking

• It is worth the time to soak the cinnamon and rice, helping you pull out more flavor and end with a product that is less lightly flavored water and more of a thicker drink.

Blending

• Heed the instructions and blend in batches. Water easily escapes from the blender or food processor and this stuff gets everywhere. :::

:::references

• Reference Recipe HERE :::

::card