Easy, creamy and lightly sweetened Homemade Mexican Horchata, made with simple ingredients and free of refined sugar.
I’ll be the first to admit that I love milk. Not just any milk, but raw milk. It’s the best. Every so often though, I feel bold and step out of my comfort zone and make homemade Mexican horchata.
After 17 years of being married to my husband, he knows me so well. If I happen to be out with him for the day or weekend, he knows that grabbing me horchata will be the easiest way to put me in a great mood. It is the best stuff ever.
You can find horchata at many gas stations, Mexican restaurants, and even at the Latin market. Each place makes it so vastly different. I have only had the perfect horchata once – and it was from a really incredible food truck at the Farmers Market out in my area.
One thing is certain – too much sugar in horchata is an honest to goodness turnoff, as is using sweetened condensed milk. I try to use real ingredients and go easy on the sweetener and it’s terrific.
Homemade Mexican Horchata
The best way to make at home is to let the rice soak for 6-8 hours along with a cinnamon stick or two before throwing in the blender. No matter how much you blend, you will have lots of rice left … so strain, and then re-blend a few times to get the best flavor.
Make it refined sugar free by sweetening with maple syrup – or, opt for honey. You can even use medjool dates to sweeten your horchata. If using honey, you’ll want to reserve 1 C. of the blended liquid to pair with the honey. Then, throw on low heat on your stovetop until it’s blended. Then re-add to the jug before giving it a stir.
No matter how many times you blend and strain, there will always be rice pulp. Lots and lots of rice pulp. Even after you strain, that pulp will end up on the bottom of the jug. Before you pour/serve, always give it a quick stir.
Feel free to add more cinnamon/sweetener to taste – you might love yours a little sweeter than we do.