This easy Horchata Recipe is so creamy and delicious you'll be tempted to make it every day. Thanks to a genius shortcut, this rich beverage will be ready to enjoy in a fraction of the time as traditional horchata. It's light and refreshing on a hot Southern summer day served over ice, but we tend to prefer it hot with a splash of bourbon. If you're hoping to make the velvety drink a bit healthier, substitute almond or coconut milk for the evaporated milk. If you've been wondering what to do with your leftover cooked recipe, homemade horchata is the answer. Any form of long grain white rice will do. If you've decided to serve this tasty beverage hot and steamy, top if off with a squeeze of chocolate syrup for a fun take on Mexican hot chocolate. Give this amazing recipe a try and let us know how you make it your own!

Active Time:
35 mins
Total Time:
1 hrs 5 mins
6 (serving size: about 1 cup)


  • 2 (12-oz.) cans evaporated milk, divided

  • 3 cups water, divided

  • 1/2 cup uncooked long grain white rice

  • 1 cinnamon stick

  • 1/3 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • Ice, for serving


  1. Bring 1 cup milk, 1 cup water, and 1 cinnamon stick to a boil over medium high in a small saucepan. Add rice and cook, stirring occasionally, until rice is tender and mixture resembles a thick pudding texture, about 20 minutes. Remove from heat and let cool completely to room temperature, about 30 minutes.

  2. Discard cinnamon stick in cooled rice mixture. Transfer rice mixture to a blender with sugar, ground cinnamon, vanilla, remaining 2 cups evaporated milk, and remaining 2 cups water. Blend on medium-high speed until smooth, about 2 minutes. Strain mixture through a fine wire mesh strainer. Serve chilled over ice.

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