Description
This authentic and refreshing best horchata recipe combines rinsed long grain white rice with cinnamon, vanilla bean paste, and creamy sweetened condensed milk. Perfectly chilled and served over ice, this traditional Mexican drink offers a sweet, aromatic flavor that’s perfect alongside any Mexican meal or as a cooling treat on a warm day.
Ingredients
Scale
Base Ingredients
- 2 cups long grain white rice (rinsed)
- 6 cups water
- 1 tablespoon Nielsen-Massey Pure Vanilla Bean Paste
- 2 cinnamon sticks (or 1 tablespoon ground cinnamon)
Sweeteners and Creaminess
- 1 14-oz. can sweetened condensed milk
- 1 cup water (to taste)
- 1 cup whole milk
- 1/4 cup cream (or milk)
- 1/4 cup sugar
To Serve
- More ground cinnamon and/or vanilla if desired
- Ice
Instructions
- Rinse the rice: Place 2 cups of rice in a mesh strainer and run it under cold water for about 30 seconds or until the water runs clear. This step removes excess starch and any impurities.
- Prepare the base: Add the rinsed rice to a 9-cup capacity blender. Pour in 6 cups of water, 1 tablespoon vanilla bean paste, and 2 cinnamon sticks.
- Blend the mixture: Blend for about 1 minute until the rice and cinnamon sticks are broken up, helping to release flavors and create a creamy texture.
- Refrigerate: Transfer the blended mixture to the refrigerator and chill for at least 3-4 hours, preferably 8 hours, to allow flavors to meld and for the rice to soften further.
- Strain the liquid: Pour the mixture through a fine mesh strainer into a large pitcher, discarding the rice solids. This results in a smooth, milky horchata base.
- Mix in dairy and sweeteners: To the strained liquid, add the can of sweetened condensed milk, 1 cup water (adjust to taste), 1 cup whole milk, 1/4 cup cream (or milk), and 1/4 cup sugar. Stir well to combine all ingredients thoroughly.
- Adjust flavors: Taste the horchata and add more ground cinnamon and vanilla bean paste if desired, along with additional sugar to your preferred sweetness level.
- Serve chilled: Pour the horchata into glasses filled with ice. Serve very cold and enjoy this refreshing traditional beverage alongside any Mexican cuisine or as a delightful standalone treat.
Notes
- For a vegan alternative, substitute dairy milk and cream with almond or coconut milk and use a plant-based condensed milk.
- Using vanilla bean paste rather than extract gives a deeper, richer vanilla flavor with the appearance of vanilla specks.
- Soaking the rice longer than 8 hours can enhance the creaminess and intensify flavors further.
- If you prefer a spicier cinnamon kick, add additional cinnamon sticks during blending or more ground cinnamon when mixing.
- Store any leftover horchata in the refrigerator and consume within 3 days for freshness.
