Homemade Agua de Horchata

servings

Made with rice, cinnamon, vanilla, and milk, this homemade agua de horchata is smooth, creamy, and tastes just like the one from your favorite taquería.

prep 10

Soaking time 4

total 4 10

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Ingredients

Instructions

Rinse the rice under cold water until it runs mostly clear. Add it to a bowl with the cinnamon sticks and 2 cups of water. Cover and let it soak in the fridge overnight, or at least 4 hours.
Place the soaked rice, cinnamon, and soaking water in a blender. Add 1 more cup of water and blend until very smooth and slightly creamy.
Strain the mixture into a pitcher using a fine strainer or cheesecloth. Press well to extract as much liquid as possible.
Stir in the evaporated milk, condensed milk, vanilla, and the remaining water until everything is well combined.
Taste, and if you want it more sweet, just adjust with a bit of sugar.
Chill the pitcher of horchata in the fridge or serve immediately in glasses with ice.

Notes

Long grain rice is most common in Mexico, but short grain rice also work well.
If you can, let the rice soak overnight. It really helps the flavor develop and makes blending easier.
Strain the rice mixture twice because for an extra smooth horchata.
Blend the cinnamon with the rice to extract all the flavor.
Avoid adding ice to the pitcher unless you’ll finish it right away, so it doesn’t get watered down. Add ice to each glass instead.
Stir before serving since a little rice naturally settles at the bottom.
Homeade horchata last up for 4 days in the fridge.

Nutrition Information