Last Updated on October 23, 2018

So I know I promised like 3 weeks ago to post my homemade horchata recipe but I had tweaked it a little and wanted to make sure  everything worked the way I thought it would.  And it did.  This was my best version yet and really rocked.  It makes more than the first few recipes I tried which is great but alas, between the three of us we still polished off a solid 2 quarts of it.  My little missy drank a ton of this stuff.  She knows where the good stuff is at of course.  It’s best to make it a day ahead…but I will admit I never seem to remember to do it that far ahead.  The longer it sits the better it tastes.  I’m just saying.

Homemade Horchata

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Homemade Horchata

Course Drinks

Cuisine Latin American

Keyword horchata recipe, Mexican milk drink

Prep Time 15 minutes

Chill time 3 hours

Servings 8 servings

Calories 207kcal

Author Jade

Ingredients

• 1 1/3 cups uncooked white long grain rice
• 2 cinnamon sticks
• 6 2/3 cups water
• 1 1/3 cup milk
• 2 tsp vanilla extract use clear vanilla for a whiter horchata
• 3/4 tsp ground cinnamon
• 2/3 cup sugar

Instructions

• Put rice, 3 cups water, and cinnamon sticks in  blender.  Blend for about 1 minute.  Add as much of the remaining water as you can (my 6 cup blender couldn't handle 2 cups more water and we had some spillage so be wary) and blend until the rice and cinnamon sticks are roughly ground, about another minute.  
• Transfer rice water mixture to a large pitcher and add the rest of the water. Let mixture soak overnight or at least 3 to 4 hours.
• Strain rice mixture through cheese cloth (or coffee filter) into another pitcher.  If working by yourself this is best done in small batches.
• Add milk, vanilla, cinnamon, and sugar and stir well.  If desired, refrigerate until well chilled.
• Serve in tall glasses with ice.

Notes

Makes 2 quarts

Tried this recipe?Mention @jonesinfortaste or tag #jonesinmakers!