Time Traveling Table

One of my favorite parts of this project is seeing how recipes evolve over time. We’ve actually made horchata before during an earlier stop in Mexico’s history (you can check out that version here), but while both drinks share the same purpose, they’re surprisingly different. Whether centuries ago or today, horchata has always been a refreshing way to escape Mexico’s intense heat. There’s nothing quite like an ice-cold glass after spending the day in the sun.

The biggest difference is how the recipe has changed. Earlier versions were simpler, while modern Mexican horchata has become richer and creamier thanks to the addition of evaporated milk. The result is a drink that’s still incredibly refreshing but has a silky texture that makes it feel almost like a dessert without being overly heavy.

If you’ve only had very sweet versions, this might surprise you. Authentic homemade horchata in Mexico is certainly sweet, but it’s balanced. On a hot, humid day, you don’t want something that feels syrupy. You want something cold, creamy, and refreshing, the kind of drink that makes you feel human again after being outside.

I enjoyed the earlier historical version we made, but this one completely won me over. The creamy texture from the evaporated milk takes it to another level, and I can absolutely see why it’s a staple in homes, taquerías, and neighborhood eateries across Mexico today. It’s officially earned a spot in my summer drink rotation, and I have a feeling I’ll be making it long after my journey through Mexico is over.

Servings: 10–12
Prep Time: 15 minutes (plus 6 hours or overnight soaking)
Cook Time: None
Total Time: About 6 hours 15 minutes (including soaking)

Ingredients

• 370 g (2 cups) long-grain white rice
• 2 Mexican cinnamon sticks (canela)
• 1.9 L (8 cups) water, divided
• 355 ml (12 oz) evaporated milk
• 150 g (¾ cup) granulated sugar, or to taste
• 5 ml (1 tsp) vanilla extract (optional)
• Ice, for serving
• Ground cinnamon, for garnish (optional)

Instructions

1. Rinse the rice thoroughly under cold water.
2. Combine the rice, cinnamon sticks, and 950 ml (4 cups) of the water in a large bowl. Cover and soak for at least 6 hours or overnight.
3. Transfer the soaked rice, cinnamon sticks, and soaking water to a blender. Blend on high for 2 to 3 minutes, or until the rice is finely broken down.
4. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a large pitcher, pressing on the solids to extract as much liquid as possible.
5. Stir in the remaining 950 ml (4 cups) water, evaporated milk, granulated sugar, and vanilla extract, if using.
6. Refrigerate until well chilled.
7. Stir well before serving over ice. Separation is completely normal. Simply stir before serving.
8. Garnish with a light sprinkle of ground cinnamon, if desired.