Horchata Recipe

Name: Mariachis de Jaliscos Horchata Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice; 1 tbs toasted blanched almonds (optional, for creaminess); 4 cups water (for soaking and blending); 2 cups whole milk; 1 tbs sweetened condensed milk; 3 tbs granulated sugar; 1 tsp ground cinnamon; 1 each whole cinnamon stick; 1 tsp pure vanilla extract; 1 pinch fine salt; 1 cup cold water (to adjust consistency); 0.25 tsp ground cinnamon (for dusting); 2 cups ice cubes; 1 tsp lime zest (optional, for brightness)

Inspired by Mariachis de Jalisco

Time3h 40m

Serves6

Make Horchata Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base

1 cup Long-grain white rice

1 tbs toasted blanched almonds (optional, for creaminess)

4 cups water (for soaking and blending)

Sweetened milk

2 cups whole milk

1 tbs sweetened condensed milk

3 tbs granulated sugar

Flavoring

1 tsp Ground cinnamon

1 each whole cinnamon stick

1 tsp pure vanilla extract

1 pinch fine salt

Finish & serving

1 cup cold water (to adjust consistency)

1/4 tsp ground cinnamon (for dusting)

2 cups ice cubes

1 tsp lime zest (optional, for brightness)

Method

Soak rice and almonds

Rinse

Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess starch.

Place the rinsed rice and the optional toasted blanched almonds in a medium bowl. Add 2 cups of the water (from the 4 cups listed in 'Base') and let soak at room temperature for at least 3 hours, or up to overnight in the refrigerator for a deeper flavor and creamier result.

Blend

After soaking, transfer the rice and almonds plus the soaking liquid to a blender. Add the remaining 2 cups of water. Break the cinnamon stick into pieces and add it as well. Blend on high for 1 to 2 minutes, until the mixture is very smooth and rice particles are mostly broken down.

Stop the blender and taste a small amount to check texture. If your blender struggles, blend in two shorter batches and combine. Allow the blended mixture to sit for 5–10 minutes to let flavors release further.

Strain

Line a fine-mesh sieve with a double layer of cheesecloth or use a nut-milk bag set over a large bowl or pitcher. Pour the blender contents through the cloth/sieve, letting the liquid drain by gravity; gently squeeze the cloth or bag to extract as much liquid as possible. Discard or reserve the solids for another use (rice pulp can be baked into crackers or added to smoothies).

Sweeten and flavor

To the strained rice liquid in the bowl or pitcher, add the whole milk, sweetened condensed milk, granulated sugar, ground cinnamon, vanilla extract, and a pinch of salt. Whisk or stir until sugar is dissolved and ingredients are fully combined.

Taste and adjust: if the horchata is too thick or too rich, add cold water a little at a time (up to the 1 cup listed) until you reach your preferred balance of creaminess and lightness. If you prefer it sweeter, add up to 1 additional tablespoon sugar or 1 tablespoon sweetened condensed milk.

Chill and serve

Refrigerate the horchata for at least 1 hour to chill and let flavors meld. Remove the cinnamon stick pieces if any remain.

When ready to serve, stir well. Fill glasses with ice cubes and pour horchata over ice. Garnish each glass with a light dusting (about 1/8–1/4 tsp) of ground cinnamon and optional lime zest for brightness.

Store any leftover horchata covered in the refrigerator for up to 3 days. Shake or stir before serving, as natural separation may occur.