Vanilla Bean Horchata

Horchata is a creamy beverage made from rice and spiced with cinnamon and vanilla. Perfect paired with spicy Mexican food!

Ingredients

  • 2 cups long grain white rice, rinsed
  • 6 cups water
  • 1 tablespoon Nielsen-Massey Pure Vanilla Bean Paste
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  • 2 cinnamon sticks (or 1 tablespoon ground cinnamon)
  • 1 (14 fl. oz.) can sweetened condensed milk
  • 1 cup water (or 2 cups to taste)
  • 1 cup whole milk
  • 1/4 cup cream (or milk)
  • 1/4 cup sugar
  • More ground cinnamon and/or vanilla if desired.
  • Ice

Directions

Place 2 cups of rice in a mesh strainer and run it under cold water for about 30 seconds, or until the water runs clear. Add it to a 9 cups capacity blender. (Blend in batches if you have a little blender.)

Add 6 cups water, 1 tablespoon vanilla bean paste, and 2 cinnamon sticks. Blend for about 1 minute, or until the rice and cinnamon sticks have broken up.

Refrigerate for at least 3-4 hours. A full 8 hours is best. Pour the liquid through a fine mesh strainer into a large pitcher. Discard the rice. Add the can of sweetened condensed milk, water, milk, cream, and sugar. Stir well and taste it.

Add more ground cinnamon and vanilla bean paste if you want. Adjust the sugar to taste.

Pour into glasses filled with ice and serve really cold!

Notes:

Recipe by The Food Charlatan

  • 280 g long grain white rice, rinsed
  • 1420 ml water
  • 1 tablespoon Nielsen-Massey Pure Vanilla Bean Paste
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  • 2 cinnamon sticks (or 1 tablespoon ground cinnamon)
  • 1 (410 ml) can sweetened condensed milk
  • 240 ml water (or 470 ml to taste)
  • 240 ml whole milk
  • 60 ml cream (or milk)
  • 50 g sugar
  • More ground cinnamon and/or vanilla if desired.
  • Ice

Directions

Place 280 g of rice in a mesh strainer and run it under cold water for about 30 seconds, or until the water runs clear. Add it to a 2130 ml capacity blender. (Blend in batches if you have a little blender.)

Add 1420 ml water, 1 tablespoon vanilla bean paste, and 2 cinnamon sticks. Blend for about 1 minute, or until the rice and cinnamon sticks have broken up.

Refrigerate for at least 3-4 hours. A full 8 hours is best. Pour the liquid through a fine mesh strainer into a large pitcher. Discard the rice. Add the can of sweetened condensed milk, water, milk, cream, and sugar. Stir well and taste it.

Add more ground cinnamon and vanilla bean paste if you want. Adjust the sugar to taste.

Pour into glasses filled with ice and serve really cold!

Notes:

Recipe by The Food Charlatan

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey yield icon

    9-10cups

This Recipe Uses

Pure Vanilla Bean Paste