Easy and Delicious Mexican Horchata Recipe With Evaporated and Rice Milk

Finished Horchata
Finished Horchata | Source

Your friends will be impressed, so don't tell them how easy it is!

A couple of years ago, some friends and I took a road trip from the east coast to the southwest. We spent about two weeks across the Mexican border in the state of Chihuahua, mostly in Ciudad Juarez. It was here where I first tasted horchata- creamy, sweet, and so refreshing in the summer heat. I've been trying to recreate that experience ever since with all sorts of powders and boxed rice milks, but it wasn't until I stumbled upon this recipe that I was really taken back to Juarez. As far as I know, this recipe is very authentic, with evaporated milk thrown in for an extra creamy punch. Trust me, your friends and family will be amazed!

All of the ingredients are cheap and easy to find. One thing you should make sure you have for this recipe is a cheesecloth, which can be found in the baking section of most grocery stores.

If you don't drink milk, this horchata is still good without the evaporated milk, just increase the sugar to about 1 cup or to taste.

Cheap and Easy to Find Ingredients

1 cup of white rice, rinsed and drained. You can use long grain or short grain, though I tested this with short grain rice.

1 cinnamon stick. This should be at least 3 inches long, but can be longer.

4 cups of hot water

3/4 cup granulated sugar

1 can of evaporated milk (12 fl. oz)

Optional: A pinch of ground cinnamon, extra cinnamon sticks, or lime rind strips to garnish.

Cinnamon Sticks
Cinnamon Sticks
Raw White Rice
Raw White Rice


1. Combine rice, cinnamon stick, and water in a bowl.

2. Let cool. Cover, and refrigerate overnight.

3. Remove cinnamon stick and spoon the rice into a blender, reserving the soaking water.

4. Blend for 3 or 4 minutes, until the mixture is a smooth as you think it will get.

5. Add the soaking water and sugar, blend for another minute or so to mix thoroughly.

6. Strain the mixture through a cheesecloth into a pitcher. Squeeze the cheesecloth until you are left with mostly dry rice solids. You can also use a fine sieve for this step, but a cheesecloth works better. Discard the rice solids.

7. Stir evaporated milk into the mixture

This horchata tastes best when it is extremely cold. Allow it to cool in the fridge, then serve it over ice. Add more sugar if you like. Garnish it with an extra cinnamon stick or a pinch of ground cinnamon. If you're using lime rind, twist it up and drop it on top or over the edge of the glass for a more authentically Mexican taste.

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Comments 16 comments

snakeslane profile image

snakeslane 5 years ago from Canada

This sounds (looks) really interesting. Will have to try it, thanks stephaniedas.

stephaniedas profile image

stephaniedas 5 years ago from Miami, US Author

No problem! I'm not exaggerating when I say how delicious this recipe is. Thanks for the feedback.

Lamme profile image

Lamme 5 years ago

I have never even heard of this, I'm going to pick up what I need and make it this week! I bet it's wonderful. Is it traditionally served cold?

stephaniedas profile image

stephaniedas 5 years ago from Miami, US Author

It's really addicting! This recipe makes about 6 glasses, so it goes fast. I've doubled it, but I had to blend it in two parts because all of the water didn't fit in my blender. Also, a lot of Mexican restaurants serve it, but they use a powder mixed with milk, which doesn't even compare to making it from scratch. And yes, it's traditionally served cold.

Chef K 5 years ago

Yes. It's served cold. Also lowfat subs; use any type of "milk" you choose. Rice milk. Soy milk. Almond milk. If you use sweetened milk, reduce the sugar. Turbinado sugar can be sub'd for granulated. But will change the flavor. Tamarind can be added.

stephaniedas profile image

stephaniedas 5 years ago from Miami, US Author

Thanks for the info, Chef K. It's fun to mix up the flavors with different types of milks.

oliopepesale profile image

oliopepesale 5 years ago from Milano, Italy

Definiteyi very interesting!

stephaniedas profile image

stephaniedas 5 years ago from Miami, US Author

Thank you :)

formosangirl profile image

formosangirl 5 years ago from Los Angeles

This sounds refreshing!

stephaniedas profile image

stephaniedas 5 years ago from Miami, US Author

@formosangirl- It totally is. I even had people led here from a reddit link send me messages telling me how much they liked it after they made it. Thanks for checking it out!, it is honestly one of my favorite recipes.

culturesenrichme profile image

culturesenrichme 5 years ago from Singapore

Well, I ever tried the Mexican horchata drink @ my favourite Mexican restaurant, Piedra Negra @ Beach Road in Singapore where my Mexican chef amigo works @.. :)

wifeytot 4 years ago

I love this mannnnn I drink his horchata all the time its the best

stephaniedas profile image

stephaniedas 4 years ago from Miami, US Author

culturesenrichme- let me know if you try it and what you think! Also, if you make this recipe (it's awesome), you'll love horchata for the rest of your life.

wifeytot- awesome! glad you like it, thanks for leaving the comment :)

vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

I love horchata and like the idea of adding evaporated milk for creaminess. Thank you for sharing!

PenHitsTheFan profile image

PenHitsTheFan 4 years ago from Home

I've never tried this but it sounds good. But why evaporated milk and not fresh milk?

stephaniedas profile image

stephaniedas 4 years ago from Miami, US Author

@Vespawoolf and PenHitsTheFan- Thank you for commenting here. I'm sure you'll love the recipe if you try it. If you only have regular milk on hand, it will certainly taste good, but evaporated milk has a very particular flavor. It is lighter, sweeter, and creamier than regular milk, and it blends so nicely with the rice, which is why I've decided to keep it in this recipe. But it is always a good idea to experiment and see if you like evaportated milk or regular milk better.

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