Easy and Delicious Mexican Horchata Recipe With Evaporated and Rice Milk
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.
If you like horchata, check out this similar recipe:
- How to Make Atole, a Hot Mexican Beverage
Another great recipe for Mexican Atole, a hot corn and milk drink. Just as easy and delicious as horchata!
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.
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.
Save money while cooking:
- How to Save Money and Energy While Cooking
Simple ways to save money on your electric bill in your kitchen.