Ingredients

The following ingredients have 8 Servings
  • 1 cup raw long grain white rice
  • 8 cups very hot water
  • 2 cinnamon sticks ( (about 3 inches long))
  • 1 can (12 ounce) evaporated milk
  • 1 can (14 ounce) condensed milk
  • 1/2 teaspoon vanilla ( (optional))
  • up to 1/3 cup sugar
  • Ice (, for serving)

Instruction

  • Put the raw rice in a blender and pulverize into a powder. Add in the hot water and cinnamon sticks. Keep the lid on and let sit on the countertop overnight (or at least 8 hours) until the water is cool and the cinnamon sticks have hydrated and softened.
  • In the morning, make sure the lid is still secure and turn on the blender; blend about for 2 minutes or until the rice and cinnamon sticks are completely ground and incorporated.
  • Pour and strain the mixture into a cheese cloth or very fine mesh strainer over a large pitcher. (Discard the gritty rice and cinnamon bits that has collected in the cheese cloth.)
  • Add to the pitcher the evaporated milk, sweetened condensed milk, and vanilla; stir to combine. (If the consistency feels too thick, you can add in 1 more cup of cool water. I personally like it thicker, so I don’t add more water.)
  • Taste and adjust the sweetness. If it needs more, add in up to 1/3 cup granulated sugar. (I always add this.)
  • Now your Horchata is ready. Keep chilled until ready to serve and stir well before serving. Pour into a glass filled with ice and enjoy!