Homemade Horchata
This Homemade Horchata is a refreshing, creamy Mexican rice drink infused with cinnamon and vanilla. Naturally dairy-free and perfectly sweet, it's the ultimate cool-down beverage that's easy to make and even easier to love.
Equipment
- Blender: For blending the soaked rice and cinnamon into a smooth, creamy base. A high-speed blender works best for a silky texture.
- Fine Mesh Strainer or Cheesecloth: Essential for straining out rice solids to ensure a smooth, grit-free drink.
- Large Bowl or Pitcher: Used for soaking the rice and cinnamon and later for mixing the strained horchata.
- Measuring Cups & Spoons: To accurately measure rice, water, sugar, cinnamon, and vanilla.
- Spatula or Spoon: For stirring and helping press the mixture through the strainer.
- Airtight Jar or Pitcher: For storing your horchata in the fridge and keeping it fresh for several days.
- Serving Glasses: Preferably chilled, for the most refreshing experience when serving your Homemade Horchata.
Ingredients
- 1 Cup Uncooked long-grain white rice
- 5 Cups Water
- 1 Cinnamon stick (or 1 Tsp of ground cinnamon)
- 1/2 Cup Sugar (adjust based on your preference)
- 1 Tsp Vanilla extract
- 1 Cup MIlk (or substitute with almond or coconut milk for a vegan option)
- Ground cinnamon, for garnish
Instructions
- Rice and Cinnamon Infusion: In a blender, combine the uncooked rice, cinnamon stick, and 2 cups of water. Blend until the rice and cinnamon are roughly ground. Transfer to a large bowl and add the remaining water. Let it soak at room temperature for at least 8 hours, or overnight for best results.
- Strain the Mixture: After soaking, give the mixture another quick blend for about 30 seconds. Strain the mixture through a fine sieve or cheesecloth into a pitcher. Press or squeeze the rice mixture to extract as much liquid as possible.
- Add Sweetness and Flavor: Stir in the sugar, vanilla extract, and milk into the strained liquid. Mix well until everything is fully dissolved and combined.
- Chill: Refrigerate the Horchata until it's thoroughly chilled. This usually takes about an hour.
- Serve: Pour the chilled Horchata into glasses over ice and sprinkle with ground cinnamon for an extra touch of spice.
Notes
🧊 Make-Ahead & Storage Tips for Homemade Horchata ♻️
One of the best things about Homemade Horchata (besides how delicious it is 😍) is that it’s super make-ahead friendly! Whether you're prepping for a party, meal prepping for the week, or just want to have a refreshing treat ready to go, horchata stores beautifully with just a few tips.🕒 Make-Ahead Tips:
- Soak Overnight: Save time by soaking the rice and cinnamon the night before. That way, you can blend and strain in the morning for a quick and easy finish!
- Double the Batch: Hosting a crowd or want extras for later? This recipe doubles well — just make sure to strain it in batches if your blender is on the smaller side.
- Sweeten Later: For the freshest flavor, store the base unsweetened and add your sugar or natural sweetener right before serving.
🧺 How to Store Homemade Horchata:
- Refrigerate Immediately: Once strained and sweetened, pour your horchata into an airtight jar or pitcher and place it in the refrigerator right away.
- Shelf Life: Your horchata will stay fresh for 3 to 5 days in the fridge.
- Shake Before Serving: Natural separation is normal! Just give it a good shake or stir before pouring.
- Keep it Cold: Serve over ice for maximum refreshment and to maintain that creamy, chilled texture.
❄️ Can You Freeze Horchata?
Yes! You can freeze horchata, especially if you want to keep a batch on hand for later:- Freeze Before Sweetening: This prevents the sugar from altering the texture.
- Use Ice Cube Trays: Freeze into cubes for single-serve portions — great for iced coffee, smoothies, or quick sips!
- Thaw in the Fridge: Let it thaw overnight and stir well before serving.
With just a little planning, you can have a fresh batch of Homemade Horchata ready whenever the craving strikes! 🥂