Homemade Horchata

Homemade Horchata

May 05 , 2020

One thing I learned growing up in Oxnard is that horchata can be made so many different ways! I've had horchata that tasted thick like a milkshake and I've had horchata that looked watery and clear - both were SO delicious. There really is no right or wrong way to make horchata so we were excited to try it for ourselves.

A key take away from this experiment is to try it with a group of people, that way they can help with the dishes. This is NOT a quick recipe but tastes AMAZING so it’s worth it!


Ok here’s what you’ll need:

  • 3 cups Long Grain Rice
  • 2 Mexican Cinnamon Sticks
  • 1 can Condensed Milk
  • 1 can Evaporated Milk
  • 2 Tbs Vanilla extract
  • 6 cups of Water
  • Sugar (optional)


Here's what you need to do:

  1. Toast your rice on medium heat in a large skillet for 20 minutes and STIR, STIR, STIR. You'll need to continually stirring otherwise your rice will stick to the pan and burn.
  2. Let the rice cool then add water and cinnamon sticks and chill in fridge for at least 3 HOURS (this is why friends are a key ingredient here...) or place overnight! The longer it seeps, the better it will
  3. Blend all ingredients together, including cinnamon sticks, soaked rice, water, milks...everything!
  4. Pour blended items through a stainer and into a pitcher
  5. Taste and if it’s to your liking, pour over ice ▶️ if it’s not sweet enough, add a few tablespoons of sugar ▶️ if it’s TOO sweet, add more water 
  6. Put remainder in fridge and chill
  7. ENJOY!


Try this recipe and let us know what you think! You can upload and tag us on Instagram so we can see the results. 

Mother's Day Semi-Homemade