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No Sweat Mexican Horchata

  • Author: Paula
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1.5 Liters 1x


  • 165 grams (1 cup) uncooked white rice
  • 1 cinnamon stick, broken into pieces
  • 50 grams (1/2 cup) raw almonds (optional)
  • 1 cup (240 ml) evaporated milk
  • 1 cup (240 ml) condensed milk
  • 4 cups (960 ml) water
  • ice cubes



  1. Soak the rice, cinnamon stick pieces, and almonds in 1 cup of water overnight, or at least 5 hours. 
  2. In a food processor or blender, grind the rice, cinnamon stick pieces, and almonds with the soaking water. 
  3. Once grounded finely, add the evaporated milk and condensed milk. Pulse for a few times until well blended. 
  4. Strain the mixture and transfer to a big pitcher. 
  5. Add the rest of the water and ice cubes. Stir well before pouring out to serve.


  • There may still be some gritty bits after 1 straining. I personally like the gritty bits but if you want a smoother texture, strain some more. 
  • Add more condensed milk if you want a sweeter taste.
  • Category: Drinks