Appetizer & Dessert

Horchata – Recipes From Chef

Name: Horchata – Recipes From Chef
Prep time: 8 min
Total time: 8 min
Yield: 6
Ingredients: 2 sticks of Mexican cinnamon; 1/4 teaspoon of ground nutmeg; 2 teaspoons of ground cinnamon; 2 teaspoons of vanilla essence; 1 1/2 cups of uncooked long-grain white rice; 4 cups of boiling water; 2 cups of milk; 1 tablespoon of sweetened condensed milk; 1/3 to 1/2 cups of white granulated sugar

Rosa Crumley May 22, 2025

Servings: 6 Total Time: 8 mins Difficulty: Intermediate

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When summer rolls around, a perfectly chilled drink can feel like a mini-vacation. Enter horchata! As a food enthusiast, I often find myself reminiscing about the summer gatherings filled with laughter and sunshine.

Picture this: you’re lounging outside, the grill is going, and you sip on a cold horchata while enjoying a bowl of zesty Italian pasta salad. The freshness of the horchata beautifully complements the salad’s tangy notes, making it a match made in culinary heaven.

What is Horchata?

Horchata is a traditional beverage originating from Mexico and enjoyed across Latin America. It’s made by soaking rice, nuts, or seeds in water, blending it, straining it, and sweetening it to perfection.

This creamy delight captures the essence of summer, providing a refreshing counterpoint to warm weather at any gathering.

I remember my first taste at a local Mexican restaurant; it was love at first sip. The texture is delightful, and the flavors transport you straight to warmer latitudes.

The Ingredients

Let’s break down the magic that goes into this heavenly drink. The beauty of horchata lies in its simplicity and the ability to customize it. Here are the ingredients I love using:

2 sticks of Mexican cinnamon
1/4 teaspoon of ground nutmeg
2 teaspoons of ground cinnamon
2 teaspoons of vanilla essence
1 1/2 cups of uncooked long-grain white rice
4 cups of boiling water
2 cups of milk (or plant-based almond milk)
1 tablespoon of sweetened condensed milk
1/3 to 1/2 cups of white granulated sugar

How to Make Horchata?

I won’t leave you hanging with just a list of ingredients. It’s time to roll up those sleeves and get down to the fun part: making horchata!

Step-by-Step Directions

Step 1: Soak the Rice

Start by rinsing the 1 ½ cups of uncooked long-grain white rice under cold water. This helps remove excess starch for a smoother drink. In a bowl, combine the rinsed rice with 4 cups of boiling water.

Cover it and let it soak for about 4 hours or, if you’re like me and can’t wait, overnight is even better for infusing the flavors.

Step 2: Blend the Mixture

After soaking, it’s time for the fun part. Transfer the soaked rice and water mixture into a blender.

Add the 2 sticks of Mexican cinnamon, 1/4 teaspoon of ground nutmeg, 2 teaspoons of ground cinnamon, and 2 teaspoons of vanilla essence. Blend this mixture until it’s completely smooth. The longer you blend, the creamier your horchata will be.

Step 3: Strain the Mixture

Now comes the straining. Grab a fine mesh strainer or cheesecloth and place it over a large bowl or pitcher. Pour the blended mixture through it to separate the liquid from the solids. This step is crucial for achieving that silky texture that horchata is celebrated for.

Step 4: Sweeten the Horchata

Once strained, you should have a beautiful, creamy liquid. Add 2 cups of milk (or your favorite plant-based almond milk), 1 tablespoon of sweetened condensed milk, and 1/3 to 1/2 cups of white granulated sugar. Stir it well and taste; adjust sweetness if necessary.

Step 5: Chill and Serve

Refrigerate your horchata for at least an hour before serving. Chilled horchata is the way to go! Serve it over ice, and for an extra touch, sprinkle a little cinnamon on top just before handing it to your guests.

Notes

Here are some tips to get the best out of your horchata:

Use Mexican cinnamon for a more authentic taste. It’s worth seeking out!
Adjust sweetness according to your taste. Some like it sweeter than others.
For a creamier texture, blend longer. The longer the rice blends, the richer the outcome.
If you have leftover horchata, don’t let it go to waste; use it in smoothies or drizzled over desserts.
Add a splash of coffee for an exciting twist, creating a delightful coffee-horchata blend.

Storage Tips

Horchata is best enjoyed fresh, but let’s be practical. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Shake or stir well before serving, as the ingredients may separate during storage.

Serving Suggestions

Horchata isn’t just a drink; it’s a compliment to various dishes! Here are some delicious pairings:

Spicy Tacos: The coolness of the horchata harmonizes perfectly with the heat from spicy tacos. A refreshing sip takes the edge off.
Grilled Fish: Light and flaky fish is elevated with a glass of horchata, balancing flavors beautifully.
Churros: Dunking a churro into horchata is a taste sensation. The sweetness of churros and the creamy drink meld together wonderfully.
Fresh Fruit Salad: A delightful and refreshing side; the horchata complements the natural sweetness.
Desserts like Tres Leches Cake: The creamy layers found in the cake match the rich and sweet tones of horchata.

What Other Substitutes Can I Use in Horchata?

If you find yourself short on some key ingredients or drive a different dietary choice, no worries! Here are five excellent substitutes:

Brown rice: Swap out white rice for brown rice for a nuttier flavor and more nutrients.
Almond milk: Replace regular milk with almond milk for a nutty profile. This is great for lactose intolerance.
Oat milk: Another excellent dairy-free option, oat milk adds a creaminess that many enjoy.
Maple syrup or honey: Use these natural sweeteners instead of refined sugar for a different flavor dimension.
Agave nectar: A plant-based sweetener that works wonders if you’re looking for a lower glycemic index option.

Conclusion

Horchata is more than just a drink; it’s an experience that connects you with culture and traditions, all while being incredibly simple to make.

Whether you enjoy it on its own or paired with a delicious meal, this creamy beverage is sure to become a favorite in your home. So, fire up those blenders, soak that rice, and let the horchata magic begin!

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Print Recipe

Horchata – Recipes From Chef

Author: Rosa Crumley Cuisine: Mexican Courses: Appetizer & Dessert

Difficulty: Intermediate Prep Time 8 mins Total Time 8 mins

Servings: 6 Calories: 269 kcal

Best Season: Suitable throughout the year

Description

Ingredients

2 sticks of Mexican cinnamon
¹⁄₄ teaspoon of ground nutmeg
2 teaspoons of ground cinnamon
2 teaspoons of vanilla essence
1 ¹⁄₂ cups of uncooked long-grain white rice
4 cups of boiling water
2 cups of milk (or plant-based almond milk)
1 tablespoon of sweetened condensed milk
¹⁄₃ to 1/2 cups of white granulated sugar