Traditional Horchata

Traditional Horchata

5.0 3 Recipe Reviews | Rate this Recipe | 18 Saves

20 mins. to Prepare

0 mins. Cooking Time

120 mins. Standing Time refrigerating

140 mins. Total

Servings: 6


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COMBINE water, rice, sweetened condensed milk, milk and cinnamon sticks in large bowl; cover and cool at room temperature. Refrigerate for at least 2 hours, preferably overnight.

REMOVE cinnamon sticks. Spoon rice into blender (reserve soaking liquid); cover. Blend on high for 3 to 4 minutes or until mixture is as smooth as possible. Add the reserved soaking water; blend for an additional 2 minutes. Strain mixture through a cheesecloth or extra fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste. Repeat process if necessary to eliminate all rice solids from liquid.

POUR into tall glasses with ice cubes. Sprinkle with ground cinnamon.
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I've been looking for the perfect horchata recipe, and I've found it!!!! PLEASE halve the amount of condensed milk, or it will be too sweet...I made that mistake, so I doubled everything else instead. This tastes just like the horchata at the restaurants!


This recipe makes some really yummy tasting horchata. Based on Carmella's Mom's review, I halved the sweetened condensed milk, and I think the sweetness level was just right. Making horchata was easier than I thought with the help of this recipe, and this homemade horchata tastes ten times better than those instant mixes!


Yes! Finally I can make Horchata...this recipe is fabulous...the only thing I did different is I double all the ingredients except the sweetened condensed milk..otherwise it would be too sweet for my families taste. I also added 1 tsp of good vanilla. This is excellent! Gracias.

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