Homemade Horchata

Homemade Horchata

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  • 1 ½ cups jasmine rice
  • 1 (2-inch) cinnamon stick, broken into smaller pieces
  • 4 cups cold water
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk


In a dry medium saucepan over medium heat, toast rice until fragrant and lightly brown, 3 to 5 minutes. Combine with cinnamon and water and let soak for 1 hour or overnight. Place this mixture in a blender and blend until smooth.

Strain through a fine mesh strainer or through cheese cloth. Whisk in the condensed and evaporated milk. The drink should be pretty thick at this point. Thin with more water to desired consistency, or serve in a glass full of ice.

Copyright 2018, J. Gasser, Original Recipe

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