This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe
Horchata
by Dana Peredo
Horchata made from rice soaked in cinnamon, then blended with evaporated milk, condensed milk, and vanilla. The mixture is strained before serving to create a sweet, refreshing drink with the flavor of rice and cinnamon.
- Servings
- 6
- Prep
- 2 hr 20 min
- Difficulty
- Easy
- Category
- Beverage
- Cuisine
- Mexican
- Texture
- Creamy, Liquid / Brothy
- Techniques
- No-cook
- Meal
- BreakfastLunchBrunch
- Family meal
- Kids
- Party
- Game day
- Holiday
- Budget friendly
Ingredients
White rice (1 cup, 200 g)
$5.56 MXN
Cinnamon stick (1, 10 g)
$8.80 MXN
Vanilla (1½ teaspoons, 7 mL)
$0.80 MXN
Evaporated milk (1 can, 354 mL)
No price yet
Condensed milk (1 can, 300 mL)
No price yet
Water (1 L)
$3.29 MXN
Ice (to taste) (200 g)
No price yet
WaatoPrice
Price reference: Guadalajara, Jalisco
Estimated cost so far
$18.45 MXN
≈ $3.08 MXN per serving
4 of 7 ingredients
priced
Prices are approximate. · Last updated Oct 8, 2026
Some prices may be outdated.
Tools
Blender
Colander
Wooden spoon
Steps
- 1. Prepare the rice120 min
First, wash the rice, then place it in a bowl to soak with the cinnamon stick and add 2 cups of water. Let it soak at room temperature for 2 hours.
- 2. Blend the rice
Once the rice is ready, pour it into the blender along with the cinnamon and the soaking water, then add the evaporated milk, the condensed milk, and one and a half teaspoons of vanilla, and blend until smooth.
- 3. Strain the mixture
Now strain the mixture to remove any cinnamon bits, then pour it into a pitcher with ice, add about 1½ cups of water, and mix well.
- 4. Ready to serve
You have prepared sweet, refreshing horchata, ready to serve.
Substitutions & variations
- You can use whole milk instead of condensed milk if you prefer your horchata to be less sweet and lighter.
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