QUICK AND EASY HORCHATA — You can whip up this simple horchata in just a few minutes. Perfect if you’re craving this sweet drink but don’t want to go through the long process of making an authentic version.
If you love horchata, but don’t want to spend a lot of time making it, then this Quick and Easy Horchata is the recipe for you!
The rice or nuts are ground and mixed with water to create a milky looking drink. And my middle son is a huge fan!
He recently came back from serving a church service mission in Mexico, and was so excited to learn how to make horchata. But everyone he asked told him they made it from horchata concentrate.
Then he talked to a local with a taco truck who shared this quick method for making a lot of horchata at once–no cooking and grinding of rice required. I figure if it’s good enough for a Mexican taco truck, it’s good enough for me!
This version of horchata uses just a few simple ingredients, and you probably have many of them in your pantry right now–evaporated milk, sugar, cinnamon and vanilla. And of course, water.
I also blend in a few tablespoons of rice flower (thanks to my friend Claudia for the suggestion) to give the horchata that rice flavor, without the hassle of cooking and grinding rice.
You can add less or more sugar, cinnamon, and vanilla to suit your tastes. And if you can’t find rice flour (I used Bob’s Red Mill), it’s still delicious without.
If you’ve never had horchata, Cinco de Mayo is coming up, and that would be a great time to give this Quick and Easy Horchata recipe a try. My son is certainly happy we can make it at home!
Be sure to save this Quick and Easy Horchata recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Quick and Easy Horchata
- Evaporate milk
- Rice flour
- 8 cups water
- 1 (12 oz.) can evaporated milk
- 1.5 cups sugar
- 2 tablespoons vanilla
- 2 tablespoons rice flour
- 1/4 teaspoon cinnamon
- Combine all ingredients in a blender. Puree until well mixed. Serve chilled.
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Who Dished It Up First: My horchata loving son sent this recipe from Mexico!