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Easy and Delicious Mexican Horchata Recipe With Evaporated and Rice Milk

Updated on March 25, 2012
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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    • stephaniedas profile imageAUTHOR

      Stephanie Das 

      6 years ago from Miami, US

      @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.

    • PenHitsTheFan profile image

      Amy L. Tarr 

      6 years ago from Home

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

    • vespawoolf profile image


      6 years ago from Peru, South America

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

    • stephaniedas profile imageAUTHOR

      Stephanie Das 

      6 years ago from Miami, US

      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 :)

    • profile image


      6 years ago

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

    • culturesenrichme profile image


      6 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 @.. :)

    • stephaniedas profile imageAUTHOR

      Stephanie Das 

      7 years ago from Miami, US

      @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.

    • formosangirl profile image


      7 years ago from Los Angeles

      This sounds refreshing!

    • stephaniedas profile imageAUTHOR

      Stephanie Das 

      7 years ago from Miami, US

      Thank you :)

    • oliopepesale profile image


      7 years ago from Milano, Italy

      Definiteyi very interesting!

    • stephaniedas profile imageAUTHOR

      Stephanie Das 

      7 years ago from Miami, US

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

    • profile image

      Chef K 

      7 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 imageAUTHOR

      Stephanie Das 

      7 years ago from Miami, US

      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.

    • Lamme profile image


      7 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 imageAUTHOR

      Stephanie Das 

      7 years ago from Miami, US

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

    • snakeslane profile image

      Verlie Burroughs 

      7 years ago from Canada

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


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