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OVerhead shot of horchata in a glass cup with cinnamon sticks, ice, and grains of rice in the blue background.

Creamy Classic Horchata

This creamy horchata is a rice water beverage that's made with warm spices and served cold.
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Course: Drinks
Cuisine: caribbean, Cuban, Mexican, Puerto Rican
Keyword: agua fresca, horchata, rice
Prep Time: 15 minutes
Soak Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 servings
Calories: 407kcal
Author: Neyssa
Cost: $6

Equipment

  • blender

Ingredients

  • 1 cup white rice
  • 2 cinnamon sticks
  • 1 star anise
  • 4 cups warm water for soaking
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 tablespoon Mexican vanilla extract
  • salt a pinch
  • 4-6 cups warm water
  • ice for serving

Instructions

  • In a dry skillet over medium heat, toast the rice, cinnamon sticks, star anise, and clove until lightly golden and fragrant, about 2–3 minutes.
  • Transfer the toasted mixture to a bowl, add the warm water, cover, and refrigerate overnight.
  • Pour the soaked rice mixture into a blender and blend briefly for 15–30 seconds.
  • Strain through a cheesecloth-lined fine mesh strainer, discarding the rice solids.
  • Return the strained liquid to the blender and add the evaporated milk, condensed milk, vanilla, and salt. Blend until smooth.
  • Pour into a large pitcher and add cold water until the horchata reaches your desired consistency.
  • Chill well, then serve over ice.

Nutrition

Serving: 1cup | Calories: 407kcal | Carbohydrates: 68g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 148mg | Potassium: 467mg | Fiber: 1g | Sugar: 42g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 363mg | Iron: 1mg