How to Make the BEST Horchata (and how to make it even BETTER) | EASY AUTHENTIC HORCHATA RECIPE

Combine rice, water, crumbled cinnamon stick in a bowl and let sit for a minimum of 5 hours, or until rice grains can be broken with your fingernail easily.

Spread sliced almonds on a baking tray evenly, and bake in a 350 F degree oven for 7-10 minutes, or until golden brown and toasted.

Add rice mixture from step 1 and toasted almonds in a blender and blend for 5 minutes to ensure smoothness.

Strain mixture over bowl to capture all the gritty pieces (a cheesecloth is ideal if you have one).

Pour mixture into a pitcher and add evaporated milk and condensed milk to your liking and stir.

Fill up pitcher with water and/or milk to desired consistency.

Taste and adjust for sweetness. You may need to add additional sugar/cinnamon powder.

Refrigerate for 8 hours minimum. Do not skip this step. Let all those flavors mellow.

Horchata will be thick and highly concentrated, so dilute each serving with more water/milk as desired.

Equipment Needed

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