Horchata Recipe
Recipe information
Make Horchata in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base
Sweetening & Flavor
Finish & Garnish
Soak and Blend Base
1. Rinse and toast (optional)
Rinse the rice under cold water until the water runs mostly clear to remove surface starch. (Optional) For a nuttier, deeper flavor, heat a dry skillet over medium heat and toast the rinsed, drained rice, stirring constantly, until it becomes lightly golden and fragrant, about 3–5 minutes. Let cool slightly.
2. Soak rice
Place the rinsed (and optionally toasted) rice in a medium bowl. Add 2 cups of water and the cinnamon stick. Cover and let soak at room temperature for at least 3 hours or up to overnight. For a faster version, soak in hot water for 1 hour.
3. Blend
Remove the cinnamon stick. Transfer the soaked rice and the soaking liquid to a blender. Add 1–1/2 cups of fresh water (reserve the remaining water for adjusting consistency). Blend on high until the rice is very finely ground and the mixture looks milky, 1–2 minutes. If your blender is small, blend in two batches and combine.
Strain and Combine
4. Strain
Place a fine-mesh sieve lined with cheesecloth, a nut-milk bag, or a very fine kitchen towel over a large pitcher or bowl. Pour the blended rice mixture through the strainer, letting the liquid drip through. Use the back of a spoon to press out as much liquid as possible. If you want an ultra-smooth horchata, strain a second time through a clean layer of cheesecloth.
5. Add milks and seasonings
To the strained rice liquid, add the whole milk and the remaining 1/2 cup water (or more to reach desired body). Stir in granulated sugar, brown sugar (if using), vanilla extract and ground cinnamon. If using sweetened condensed milk for extra creaminess and sweetness, whisk it in now. Taste and adjust sweetness and cinnamon to your preference.
Chill and Serve
6. Chill
Cover the pitcher and refrigerate the horchata for at least 1 hour to chill and allow flavors to meld. Chilling also helps any remaining rice particles settle so the drink is clearer when poured.
7. Serve
Before serving, stir or gently shake the pitcher (the rice solids settle). Fill glasses with ice cubes, pour the horchata over the ice, and sprinkle a pinch of ground cinnamon on top. Garnish each glass with a cinnamon stick if desired. Keep refrigerated and consume within 3–4 days; shake before serving.
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