What is horchata?
Rice – Soaked (usually overnight), then blended and strained. This gives the drink its signature smooth, starchy base.
Cinnamon sticks – Soaked with the rice, infusing warm spice throughout.
Star anise – Optional but common in some Mexican recipes; adds a delicate licorice-like flavor.
Milk and/or water – Used to dilute and give a creamy texture. Some use evaporated milk, sweetened condensed milk, or regular milk, often in combination with water. (like I did)
Sugar – Sweetens the drink; amount varies by taste. (or in my case condensed milk)
Vanilla (optional) – Sometimes added for an extra layer of flavor. (I LOVE USING THIS)
If you’ve ever had rice pudding, chai without the tea, or a mildly spiced milk drink, horchata feels like that — but cold, soothing, and especially good with something spicy or savory to eat. I usually eat it with tacos or a GIANT burritos but its still really refreshing on its own.
when I was young me and my dad would drink this together when he owned his restaurant. its a piece of my childhood that i’m happy I get to share with you!
El OG (aka papa)
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