Looking for a creamy, sweet bevvie to sip on all summer long? Don’t sleep on horchata! This cinnamon- and vanilla-spiced drink has been popping up everywhere, and for good reason: It’s sweet, nutty, and surprisingly refreshing. It’s also easy to make it home, exactly how you like it.
If you’re unfamiliar, horchata likely has origins in North Africa and Spain, though it was popularized in Latin America where you can find a variety of unique spins. Our Mexican version is made by soaking rice and almonds with cinnamon before blending everything together with milk and sweetener. Because it’s so simple, there’s a lot of room to play around and make it yours, but first, some tips for making it the best it can be:
How to make the best horchata: — Avoid grittiness. While a small amount of sediment in horchata is unavoidable, you definitely don’t have to get a mouthful in every glass. To lower your chances, strain the blended rice and cinnamon stick mixture through a fine-mesh strainer and a single layer of cheesecloth. — Make it extra-creamy. For creamier horchata, breaking down the rice before and after soaking yields the best results. If your blender is on the weaker side, be sure not to skip this step. — Use a strong blender. A stronger blender means more pulverized rice and ultimately a creamier, thicker texture for your horchata. Even if your blender isn’t the strongest, it’s still the preferred tool over an immersion blender or food processor.
Horchata substitutions and variations: — Make it vegan. For a vegan version, swap the evaporated and whole milks for vegan milk (we recommend oat or almond!) and swap the condensed milk for simple syrup or agave. — Make it sweeter. Craving a more decadent treat? Feel free to add a bit more sweetener and taste as you go! — Make it boozy. Spike your horchata by adding your favorite spiced rum to the finished mixture, then pouring and serving over ice.
Storage. If you have any leftover horchata, store in an airtight container in the fridge for around 5 days.
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Yields:
2 qt.
Prep Time:
15 mins
Total Time:
8 hrs 15 mins
Ingredients
1c.
long-grain white rice
1/2c.
slivered almonds (optional)
2
(3") cinnamon sticks, plus more for serving
1
(12-oz.) can evaporated milk or 1 1/2 c. almond milk
2c.
whole milk or almond milk
1tsp.
ground cinnamon, plus more for serving
1tsp.
pure vanilla extract
1/4tsp.
kosher salt
Condensed milk, simple syrup, or agave, for serving
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
Step 1In a fine-mesh strainer, run cold water over rice until water runs mostly clear, about 15 seconds. Transfer rice to a blender. Add almonds (if using), cinnamon sticks, and 3 cups filtered water and blend until rice is broken down but not totally pulverized, about 30 seconds. Transfer to a container with a lid and refrigerate overnight.
Step 2Return rice mixture to blender and blend until rice and almonds are pulverized, about 60 seconds.
Step 3In a large bowl, lay cheesecloth in a single layer (do not use 2 layers of cheesecloth). Pour rice milk through fine-mesh strainer into cheesecloth, pressing on pulp with a rubber spatula to release as much liquid as possible. Discard rice and pulp. Gather corners of cloth and work milk through the fibers, massaging to move around ground rice. (If you don't mind a bit of sediment in your drink, this can be done without cheesecloth by pouring mixture directly into strainer.)
Step 4Add evaporated milk, whole milk, ground cinnamon, vanilla, salt, and 4 cups filtered water and whisk until combined. Taste and add condensed milk 1 teaspoon at a time, whisking after each addition, until sweetened to your liking.
Step 5Spoon or pour horchata into ice-filled glasses. Garnish with cinnamon sticks and ground cinnamon.
Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
