Sip into Bliss: The Perfect Creamy Horchata Recipe

Horchata, a delightful beverage, is well-loved by many around the world. Ever wondered what’s in this sweet, creamy drink? Want to know its origins? Come along for a tasty ride as we explore what horchata is all about.

It’s a drink that makes your taste buds sing and dance. It’s a chorus of flavors that’s hard to resist. From the streets of Valencia, Spain, to the heart of Mexico, horchata has left a lasting impression on people’s palates.

Dive into a glass of horchata and you’ll find a blend of ingredients that’s as diverse as the places it’s from. It’s a delightful mix of rice, milk, vanilla, and cinnamon. Some add almonds, some add sesame seeds – the variations are as endless as the summer days when it’s most often enjoyed.

So pull up a chair, grab a glass, and join us as we uncover the story behind the famous horchata.

What is Horchata?

Origins of Horchata

Horchata is a refreshing and delicious drink that has been enjoyed for centuries. Its origins can be traced back to the ancient civilizations of Egypt and Persia. However, it is most commonly associated with the vibrant culture of Latin America, particularly Mexico and Spain.

In Mexico, horchata is made by blending rice, water, cinnamon, and sugar. This creamy beverage is often enjoyed over ice, making it the perfect treat on a hot summer day. In Spain, horchata is made using tiger nuts, which are ground and then mixed with water and sugar. The result is a slightly nutty and sweet drink that is often served with a sprinkle of cinnamon on top.

Ingredients Used in Horchata

The main ingredient in horchata can vary depending on the region. In Mexico, rice is the star of the show. It is soaked, ground, and then mixed with water to create a smooth and creamy base. Cinnamon adds a warm and aromatic flavor, while sugar brings a touch of sweetness to balance out the other ingredients.

In Spain, tiger nuts take center stage. These small, tuberous roots are ground and mixed with water to create a thick and creamy base. The natural sweetness of the tiger nuts eliminates the need for additional sugar, making Spanish horchata a healthier alternative.

Variations of Horchata

Horchata has become increasingly popular around the world, leading to a variety of creative and unique variations. For example, in the United States, almond milk is often used as a base instead of rice or tiger nuts. This creates a dairy-free and vegan-friendly alternative that still captures the essence of traditional horchata.

In some regions of Latin America, additional ingredients such as sesame seeds or melon seeds are added to the mix, resulting in a more complex and flavorful horchata. Other variations include the addition of vanilla extract, cocoa powder, or even rum for an adult twist.

No matter the variation, horchata continues to captivate taste buds with its creamy texture, delicate flavors, and refreshing qualities.

In this recipe, I take a Mexican approach and use a base of rice. I add my own twist by using three different types of milk; condensed, coconut, and oat.

Getting Started

Ingredients Needed:

• Rice (long-grain white rice)
• Cinnamon Sticks
• Coconut Milk (canned)
• Condensed Milk
• Oat Milk
• Vanilla Extract

Equipment Needed:

• Blender (a food processor would probably work too)
• Very fine double-mesh strainer or cheesecloth (don’t skimp out here or you will have a gritty horchata, invest in a double-mesh strainer or cheesecloth!)
• 1 large mixing bowl
• Pitcher

Rinse the Rice

I recommend rinsing the rice until the water runs clear when making horchata and washed rice is what’s called for in every recipe for horchata I’ve ever seen. I always used to wash my white rice before cooking (as I and many others were taught growing up) but as I got older (and… lazier) I stopped washing the rice before cooking it, and it actually tastes better to me that way. It may be an interesting experiment to see how/if unwashed rice affects horchata, but for now I’m going to keep using washed rice. Just measure the rice out into a bowl and then rinse the rice until the water runs clear.

Break Apart Cinnamon Sticks

The easiest and cleanest way I’ve found to break apart cinnamon sticks is to grab a plastic sandwich bag and place the cinnamon sticks inside, then pound them with a rolling pin. You don’t need the pieces to be too small, thin & long pieces are ideal.

Heat the Water….. or not?

A lot of recipes I have seen for Horchata call for the rice to be heated (brought to a boil) before soaking the rice. In my experience, this is only really necessary if you’re working under a time crunch and anticipate soaking your rice for the minimum 4-5 hours instead of overnight. If you’re planning to soak it overnight, don’t worry about heating up the water first, it’s easier and more efficient to just add cold water to your clean rice and broken up cinnamon sticks (also, I’ve used both filtered water and water straight from my faucet-no taste difference there either.)The rice and cinnamon will have plenty of time to absorb and infuse overnight in the cold water, and you’ll still have a flavorful drink, all you need to do is one less step!

Soak Rice, Then Blend

Now we must allow the rice, cinnamon, and water some time to soak. The soak time is important because this allows the flavors to penetrate and soaking also softens the rice. As previously mentioned, heat your water if you’re planning to only allow a few hours (4-5 at minimum!) to soak. Otherwise, allow your rice to soak overnight (covered & refrigerated) and prepare it the next day.

When it’s time to blend, prepare your equipment before grabbing anything. I usually have all of my necessary ingredients & equipment (listed above ^) out and ready to go before I make anything, and horchata is no exception!

I make large batches of horchata at a time, so I just try to evenly scoop rice and water together and blend them in batches. It’s optional on if and how many of the cinnamon sticks you leave in the blender when mixing. I usually take out some of the bigger pieces and leave the rest. After I blend each. batch, I will then pour from the blender directly into a double-mesh strainer attached to a mixing bowl. I keep mixing these batches until I have no more rice and water.

At this point, I like to rinse out my blender to get rid of any lingering rice pieces. Then, I take my strained horchata mixture and pour it back into the blender, and after rinsing the strainer & mixing bowl off, I re-strain my mixture back into the mixing bowl. This second-step filtering is essential (as you will see when you do it- look how much grit gets left behind!) to a creamy horchata. I forgot to double-strain it recently and I could taste how gritty it was when I drank it.

Add Milk, Vanilla, and Water

After your mixture is strained and smooth, we’re going to add the milk. Add the mixture back into your mixing bowl and add in one type of milk at a time by whisking. You can try to blend the ingredients together but I don’t think it’s worth the hassle. Some recipes call for evaporated milk, but I personally don’t like to add evaporated milk into my horchata. I opt for coconut milk (i usually use canned but carton would probably work too) and oat milk.

The best part about this horchata is that the milks are customizable. You can substitute the same amount of any other milk, just be advised that other milks like almond milk may have a different flavor, and as such, can alter the taste of the recipe! I love adding the coconut milk because well, I love coconut, and also, it gives the drink a coquito vibe. I love adding the oat milk too because oat milk is soooooo velvety — it really helps make this recipe the creamiest!

I don’t recommend skipping or substituting the condensed milk in this recipe. There are other recipes that sue sugar for the added sweetness instead of the condensed milk, but I definitely prefer the taste of horchata that’s been sweetened with condensed milk.

I am a bit sensitive to the taste of vanilla, so I don’t like using too much. Feel free to add more if you want a stronger vanilla flavor, but i personally wouldn’t add more than an extra teaspoon.

This is definitely optional, but i also like to add a teaspoon or so of ground cinnamon. After double straining the mixture, the cinnamon flavor is still present in the drink, but I like to see the specks of cinnamon floating around so I always add in the ground ground cinnamon. I feel that it adds to the experience of the drink.

Lastly, we add in our extra water. I add in an extra cup and taste it to see if I need to add more. I usually end up adding about 1.5 C of water in at the end.

Chill & Serve

Ideally, we want to allow the mixture to chill in the fridge for a few hours before serving…. My family never makes it that far. If you’re like us (you will be, this horchata is irresistible) then serve over ice to chill the drink. It tastes best when ice-cold.