How to Make Horchata

If you said it like I know you should, we can be best friends forever. Today, I am showing you how to make HORCHATA! I know many of you only know of horchata because of Cardi B. That’s ok! We need some people to show us the light. Horchata is a very light and refreshing drink, Mexican cinnamon milk, made from soaking and blending rice, cinnamon and my husband’s secret ingredient. There are different variations of the drink throughout Mexico and Latin America. They are all uniquely good though. I have been craving it so much while pregnant that I had to ask my husband to show me how to make my own pitcher at home.

Andrea Fenise Memphis Fashion Blogger and Memphis Food Blogger shares how to make horchata
Andrea Fenise Memphis Fashion Blogger and Memphis Food Blogger shares how to make horchata

WHAT YOU'LL NEED TO MAKE A PITCHER

  • 6-8 cups of water

  • 1 cup uncooked white rice

  • 1 cinnamon stick, broken in half or into small pieces

  • 1-2 cups of  sugar, sweeten to your taste

  • 1 tablespoon vanilla extract

  • 1/4 bar of Abuelita’s Chocolate Bar

  • 1/2 can of Carnation Milk

  • 1/2 can of La Lechera

DIRECTIONS

  1. Place rice in a mesh strainer and rinse with water.

  2. In a large pitcher or bowl, add about 3 cups of water, rice, and the cinnamon stick. Mix together, cover and let it soak in the refrigerator for at least 4-5 hours but it is best if overnight. 

  3. After soaking, add the mixture to blender along with the vanilla, carnation milk, La Lachera, and chocolate bar. I suggest melting the bar for about a minute in the microwave to soften a bit. Blend well for about 4 minutes on high, until it has a smooth texture.

  4. Set the fine mesh strainer over your pitcher. Pour the mixture through the strainer with a spoon sort of pat the mixture and remove as much of the liquid out as possible, moving the liquid through. It’s best that you do this about 2 times. You want the liquid to be smooth and very creamy.

  5. Add in the rest of the water remaining 3 cups of water, sugar and vanilla extract. Mix together, taste and add more sugar if desired. 

  6. Serve over ice and enjoy!

SERVE & ENJOY! 

Andrea Fenise Memphis Fashion Blogger and Memphis Food Blogger shares how to make horchata
Andrea Fenise Memphis Fashion Blogger and Memphis Food Blogger shares how to make horchata
Andrea Fenise Memphis Fashion Blogger and Memphis Food Blogger shares how to make horchata

My horchata recipe is one that my husband’s mother made in Guadalajara. It’s a very endearing homemade recipe with a secret ingredient that makes it unique. Many horchata recipes do not call for chocolate. I think it adds a richer and bolder taste.

And you know, May is the perfect time to enjoy horchata. It’s almost Cinco de Mayo mi amigas. Indulge in some Mexican food and culture traditions by pairing horchata with some of your favorite authentic dishes.

Oh, just so you know horchata will stay fresh in the refrigerator for up to 10 days. Give it a little whif of a smell to make sure it hasn’t gone bad. If you see the water has separated from rice mixture, don’t fret, it’s normal. Just stir it with a large spoon, serve & enjoy.

Andrea Fenise Memphis Fashion Blogger and Memphis Food Blogger shares how to make horchata