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Created in Spain, many countries have their own version of Horchata. This recipe is inspired by the regional rice-based variations across Mexico.

Mexican Horchata


  • 1 cup uncooked white rice

  • 1/2 cup sliced almonds

  • 4 cups hot water

  • 1 large toasted cinnamon stick

  • 1 teaspoon vanilla

  • 3/4 can sweetened condensed milk (10 ounces)

  • 1 can evaporated milk (12 ounces)

  • Zest of 1/2 lime


  1. Rinse the rice and drain

  2. Toast one large cinnamon stick

  3. Add rice, cinnamon stick and sliced almonds to 4 cups of water in blender- set aside for 2-4 hours or overnight in the fridge

  4. Then, blend for about 1 min or until smooth

  5. Strain through cheesecloth, directly into your serving pitcher

  6. Add 1 can evaporated milk

  7. Add 3/4 can of sweetened condensed milk

  8. Add 2 teaspoons of vanilla extract

  9. Add zest of 1/2 lime

  10. Stir well making sure all the condensed milk is dissolved

  11. Pour over a glass full of ice

  12. Optional: dust the top with ground cinnamon to taste





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