Horchata 6.000
Jun 18, 2008

There are many variations of this Latin drink, which is made by steeping grains, nuts or roots in water.

Factor in at least a six-hour head start for soaking the rice, plus two or three hours for a thorough chilling before the drink is served.

Servings: 6

Yield: Makes about 6 cups

  • 1 cup (uncooked) long-grain white rice
  • Hot water for soaking, plus 1 cup cool water
  • 1 quart whole or low-fat milk
  • 1/4 cup sugar, or to taste (preferably superfine sugar, which dissolves easier)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon


Place the rice in a bowl and cover completely with hot water. Seal the bowl with plastic wrap and let it stand at room temperature for 6 to 8 hours or up to overnight.

The next day, strain the rice through a cheesecloth-lined colander; discard the soaking water.

Combine the 1 cup of cool water, milk and soaked, strained rice in a blender; pulse until the rice is pulverized. Strain through several layers of cheesecloth into a large pitcher to remove any remaining rice pulp; use the back of a spatula or large spoon to press through as much liquid as possible.

Add the sugar, vanilla extract and cinnamon, stirring until the sugar has dissolved. Cover the pitcher and chill thoroughly (about 2 to 3 hours) before serving.

Rate it

Recipe Source

Adapted from a recipe on MexGrocer.com.

Tested by Eileen Rivers.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.