Ingredients
- 1 gallon water
- 1 (3 inch) cinnamon stick
- ½ teaspoon ground cinnamon
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 3 tablespoons rice flour
- ½ cup sugar, or to taste
Why This Dish Is So Satisfying
This drink is creamy, sweet, and refreshing all at once. It’s easy to make with just a few ingredients and doesn’t require hours of soaking. Perfect for cooling down on a hot day or pairing with spicy foods.
Expert Cooking Tips
- Use good quality cinnamon sticks for the best flavor.
- Blend the rice and water well to get a smooth texture.
- Chill the horchata before serving to bring out its refreshing taste.
- Blend the rice and water well to get a smooth texture.
- Chill the horchata before serving to bring out its refreshing taste.
Directions
Pour the water into a pitcher and toss in the cinnamon stick. Let it sit while you get the rest ready. In a blender, combine the condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar. Blend everything on high for about a minute or two until it’s smooth and well mixed. Pour this creamy mixture into the pitcher with the cinnamon water and give it a good stir to bring it all together. Chill it in the fridge or serve it right away over ice for a refreshing treat.
Serving Advice
Serve over ice in tall glasses with a sprinkle of cinnamon on top. It pairs wonderfully with Mexican dishes like tacos or enchiladas. You can also add a splash of vanilla or almond extract for extra flavor.
Food Storage Guide
Keep the horchata in an airtight container in the refrigerator. It stays fresh for up to 3 days. Stir well before serving, as separation may occur.
