This homemade horchata recipe is just as delicious as the horchata from restaurants, but with with way less sugar. With just a few simple ingredients, you’ll be able to sit back and relax with a tasty, creamy, and ice-cold beverage. Yum.
We went to dinner at the local Mexican restaurant a few weeks ago. We like to try new things each time we go, and this time we tried a horchata. My kids and I loved it, so we set out to recreate it at home.
As yummy as their horchata drink was, I know that it was loaded with sugar. I actually don’t like really sweet food or drinks, and I’m trying to cut back on white sugar. I made mine with less sugar and used coconut sugar for a healthier version. Here’s my info on how to make horchata.
HOMEMADE HORCHATA RECIPE: INGREDIENTS
There are many variations of horchata recipes, and some depend on the region from which it came. Horchata from Mexico is traditionally made with rice, cinnamon, and sometimes vanilla. In Puerto Rico, you’ll likely find it made with sesame seeds. Some recipes use almonds, some use rice, and some use a combination of both of them.
I used rice, cinnamon, and vanilla because they are all pantry staples for me. I wanted to make this a fairly easy recipe, and I didn’t want to have to keep extra foods on hand.
Horchata is usually made with evaporated milk or condensed milk. I used whole milk, but you can also use coconut milk, almond milk, or even rice milk.
You can sweeten this easy horchata recipe with white sugar, coconut sugar, or agave. I used coconut sugar, but it doesn’t dissolve very well. When I use it in a drink, I like to make a coconut sugar simple syrup. Add it to taste.
There are several variations on how to prepare horchata, too. Some recipes are quite involved with several kitchen appliances. Others, like this one, take several hours, but they don’t really take much of your time to make because it has to sit untouched for so long.
Easy Horchata Recipe
A creamy and delicious horchata recipe with less sugar but that tastes as good as the horchata from a restauraunt!
Place 1 cup of long grain white or brown rice in a colander. Rinse until the water runs clear.
Place the rinsed rice and cinnamon stick in a blender. I used a bullet style blender. Blend to break up the rice and cinnamon stick. The cinnamon stick did not break down in my blender, so I removed it and added ground cinnamon.
Place the ground rice and cinnamon in 4 cups of water. Let sit for at least 3 hours and up to 24 hours. I put mine in the fridge to sit.
Drain the rice water mixture through three layers of cheesecloth to remove the rice and any large pieces of cinnamon.
Add the vanilla, milk, and sugar or other sweetener. You can use your homemade vanilla extract for its superior flavor, but keep in mind that you will be adding vodka to the recipe. It’s a small amount, but it’s something to keep in mind.
I keep a small bottle of store bought vanilla extract on hand for uncooked recipes like this one.
Serve over ice. Add a cinnamon stick or sprinkle with additional ground cinnamon for garnish if desired.
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