Homemade Horchata
Many modern recipes rely on sweetened condensed milk or evaporated milk to achieve that signature creaminess—but I prefer a cleaner, more traditional approach. This version uses whole milk, natural sugar, and whole cinnamon sticks soaked and blended right into the mix for a bold, warming flavor.
Ingredients
- 1 cup long grain white rice or middlins rice, rinsed well
- 3 cups hot filtered water
- 2 whole cinnamon sticks
- 2 cups whole milk
- 1/2 cup pure cane sugar (or to taste)
- 1 tsp pure vanilla extract
- Pinch of sea salt
Instructions
Soak the Rice:
- In a large glass jar, combine the rinsed rice, hot water, and cinnamon sticks.Let cool slightly, then cover and soak at room temperature for at least 4 hours, or overnight.
Blend:
- Pour the entire contents of the jar—rice, water, and cinnamon sticks—into a high-speed blender.Add milk, sugar, vanilla extract, and sea salt.Blend on high for 1–2 minutes until everything is smooth and the cinnamon is fully incorporated.
Strain:
- Pour the mixture through a fine mesh strainer lined with cheesecloth, a nut milk bag, or a clean towel into a pitcher.Press or squeeze out as much liquid as possible.
Chill & Serve:
- Refrigerate until cold, about 1–2 hours.Serve over ice and stir before pouring. Sprinkle with cinnamon if desired.
Tried this recipe?Let us know how it was!