INSIDE: Learn How to Make The Most Authentic Horchata Recipe (Mexican) Using Ingredients That You Most Likely Already Have In Your Pantry. **Looking for Coconut Horchata? Get the recipe here**
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What Is Horchata?
Horchata is a delicious rice (or coconut) based drink that you can find at most Mexican restaurants in the United States and abroad.
The reason it is so popular is that it always adds a refreshing touch to any meal. I have yet to meet someone that has tried it without falling in love and being disappointed when it is gone.
If you go to any Mexican restaurant, you can probably find some version of this delicious Mexican beverage. However, many of those are made from powder and don’t have that authentic taste.
There are different varieties of Horchata throughout Latin America. If you have tried one version before and didn’t like it, you can always try another one and that might change.
Today, I want to show you how to make a truly authentic version of horchata that I learned growing up in Mexico. It will take some patience and a little bit of preparation, but I assure you that the results will be worth it.
Growing up in Mexico, Horchata was one of my favorite drinks to go along with my other favorite meals.
What Can You Serve With Horchata?
Horchata goes well with almost any Mexican recipe. Here are some of my favorites.
- Barbacoa Tacos
- Tacos al Pastor
- Slow Cooker Pork Carnitas
- Tostadas
- Chorizo and Potato Tacos
- Charro Beans
One of the great things about a good horchata recipe is that you can add different ingredients to it to change the taste. For example, many people add shredded coconut or almonds. You can also use different varieties of milk such as almond milk.
Like I said above, there are many different versions depending on the country. The recipe that I am sharing today is my favorite way to make horchata, but that doesn’t mean that you can’t switch it up a bit.
What Does Horchata Taste Like?
You are going to find out for yourself pretty soon what this delicious drink tastes like. However, if you are curious, you will be happy to know that horchata is smooth and rich, and has just the right amount of sweetness.
If you want to get the smooth, rich flavor, then you want to make sure that you follow these instructions perfectly.
I have so many memories growing up of going to the local taquerias with my siblings and other family members. Part of those memories consists of ordering street tacos with a side of delicious authentic Horchata.
It was always a hit and something that I will always remember.
Although I don’t live in Mexico anymore, I still am able to keep these memories with me by making these recipes and sharing them with my family here.
Even though I prefer to make homemade horchata, I will still try just about any version that I can find when I go to Mexican restaurants. Some are better than others, but they all remind me of Mexico.
How Do You Make Horchata?
I mentioned above that making this recipe will take some preparation. The good news is that it is easy to make. In fact, you probably already have all of the ingredients that you will need in your kitchen. These are the ingredients that you will need.
- Rice
- Sugar
- Almonds
- Cinnamon Stick
- Vanilla Extract
- Evaporated Milk
- Milk
- Water
If you don’t already have them, don’t worry – they are easy to find and are very inexpensive.
It takes a while to soak the rice, cinnamon, and almonds in water for an extended period of time. That is so that you can ensure that all of the flavors are perfect.
The best way to do this is to start soaking the ingredients the night before. That way, you can sleep instead of just standing around waiting for this delicious drink to be ready!
Once you have soaked the ingredients long enough, the next steps are pretty easy. You will need to strain the water, and then blend the ingredients together with evaporated milk.
It is important to strain the resulting mix using a fine mesh strainer to avoid a gritty texture. It is still delicious, but I personally prefer a smooth taste.
I am so happy that you found this recipe. I really hope that you are willing to put the time and effort into making it. It may not be something that you make every day. That said, it is perfect for special occasions like Cinco de Mayo, Memorial Day, Thanksgiving, and New Years.
No matter when you make this recipe, everyone will love it and will be asking for the recipe.
If you are feeling adventurous and are ready to try this authentic recipe, check it out below. I promise that you won’t regret it!
Products Used In This Horchata Recipe
- Fine Mesh Strainer: This is one of the most important things that you can get when making horchata. You have to strain the rice and almond pieces after you blend it. To avoid a grainy texture, you will want a fine mesh strainer. You can get one of my favorites here if you don’t already have one.
- Blender: You will need a good blender to make sure that you break everything down as much as possible. I use this one, but you can really use any high-quality blender.
- Large Drinking Glasses: Horchata is good no matter what, but it is even better drinking it from a large glass like these ones. I add a straw and lots of ice and it is delicious!
- Large Bowls: You have to soak the rice and other ingredients overnight for this recipe. That is why it is important to have large glass bowls. You can use any glass bowl that you have, but make sure that they are high quality like these.
Horchata (Authentic Mexican Recipe)
Ingredients
- 1 cup of white rice
- 1 cup sugar adjust depending on how sweet you want - 2/3 cup of sugar if you want it less sweet.
- 1/2 cup chopped almonds
- 1 cinnamon stick
- 1 Tbsp vanilla
- 1 Can 12 ounces Evaporated milk
- 1.5 cups of milk or almond milk
- 1 Liter of water
- Ice
Instructions
- Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
- Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
- Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
- Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!
Nutrition
Hello! Should we let it soak in the fridge or is it ok to leave it on the counter for a day? Thank you!
Hi! You can leave it on the counter – I usually cover it with plastic wrap when I do that. Good luck!
So do you discard the water that rice cinnamon and almonds where soaking in? In other words all the flavor is going to waste? Wao! Never imagined horchata was made this way!! Always believed I was drinking the rice water!
Could you replace a cinnamon stick with powdered cinnamon? Cinnamon sticks are expensive to come by where I live
My favorite i love making it the way you taught blessed day too you
Is it ok to swap the evaporated milk with condensed mil and then just omit the sugar?
what if you forget the almonds and just soak the cinnamon and rice for 5 hrs
Hi are you supposed to blend the cinnamon stick in the blender with the rice and evaporated milk?
Can I use Japanese rice for this, the rice that’s short and a little sticky?
At what point do you cook the rice?
Thank you
Hi Mary, for Horchata, you do not cook the rice. You just need to soak it as shown in the instructions. Good luck and let me know if you have any other questions.
How long does this recipe last in the fridge
I Have Made This Many Times, But I Have A Question. The Last Two Times, My Horchata ‘Set Up’ In The Fridge After A Couple Of Days. It Had The Consistancy Of Soft Gelatin And Very Difficult To Pour Out Of The Bottle. It Was Still ‘Set Up’ After Left On The Counter For A Day Or Two. The Flavor Was Still Good. Just Couldn’t Handle The Texture.
Any Suggestions How To Countermeasure This?
Love this recipe and so easy to make! I have a suggestion as an instructional designer because people can get confused and I would hate people not liking this recipe because of a readability issue or lack of experience with kitchen stuff.
For the measurements instead of “1 1/3 cup” put a dash in between so it reads “1- 1/3 cup”
The other thing is to use complete words, for example, “1 T of vanilla extract”, is it 1 teaspoon or 1 tablespoon? Is a big difference.
Again, this is just to avoid people making your recipe wrong, not that it’s wrong. I shared it with a friend who made it and she was in such a hurry and reading fast that added the 1 1/3 cup of sugar so she had to make extra badges to balance the sugar… lol
Do you clean the rice before soaking it?
Love this recipe! Thanks for sharing!
Do you have to use a milk?
Is the rice supposed to still be a little hard after soaking?
Why do you throw away the water after soaking instead of reserving it and adding at end?
I was going to mentioned the same thing; we saved a bit of that water and use it at the end. The rest I poured it to my house plants- they love it!
What a delicious classic recipe! I love love love this!
Made this tonight for dinner and let me just say there are no leftovers. SO DELICIOUS!!