The Perfect Mexican Horchata Recipe

Step 1

Rinse the rice thoroughly until the water runs almost clear.

Step 2

Transfer the rice to a large bowl with the cinnamon stick. Cover it with the water, and leave it to soak overnight (or at least 6 hours), lightly covered in the fridge.

Step 3

Transfer the contents of the bowl to a high-speed blender with the remaining ingredients (condensed milk, whole milk, and vanilla). You may need to do this in batches.

Step 4

Blend until you have a smooth and creamy mixture.The rice should be almost completely ground. If your blender isn't as high-powered, blend the cinnamon stick separately first.

Step 5

Pour the blended drink through a fine-mesh strainer or nut milk bag into a pitcher (to strain the excess rice/cinnamon pulp), pressing/ squeezing as you do.You might find it easier to blend the soaking mixture first, strain it, then stir in the additional milk, condensed milk, and vanilla. It's up to you.

Step 6

Transfer the horchata back to the fridge to chill until you're ready to serve - enjoy!

Step 7

Make ahead: You can leave the rice to soak for up to 48hrs in the fridge, ready to blend. I don’t recommend going further than that, though, or else the rice can begin to ferment.Fridge: Store it in an airtight container in the refrigerator for between 3-5 days, though it will taste freshest in the first day or two. Don't keep it out of the fridge for longer than two hours.Make sure to shake it before serving, as some sediment may settle at the bottom of the drink.