Homemade Horchata (Beginner Friendly)

In a blender, add 1 cup of white rice. Blend the rice on high speed until it is ground. Add the cinnamon sticks and 2 cups of hot water to the blender. Cover the blender and let the mixture soak on your counter overnight or for at least 4 hours to allow the rice to hydrate and soften. Once the soaking time is complete, blend the rice mixture again at high speed until it becomes smooth and creamy.

Place a fine-mesh strainer over a large pitcher. Lay a cheesecloth over the strainer, ensuring it covers the entire surface area.

Pour the rice mixture into the cheesecloth-covered strainer, allowing it to strain into the pitcher. Discard any residue left in the strainer.

Add 6 cups of cold filtered water to the pitcher. Pour in the sweetened condensed milk, evaporated milk, and vanilla extract. Stir the mixture vigorously until everything is well combined and smooth. Taste the horchata and adjust the sweetness by adding sugar if necessary. Place the horchata in the refrigerator for at least 1 hour to let it chill and allow the flavors to meld. Before serving, give the horchata a good stir to ensure it is well-mixed. Serve the horchata over lots of ice to keep it refreshingly cold.

Note: Keep horchata at room temperature for no more than 30 minutes.

Equipment Needed

Dietary

Allergens