Horchata (Iced Cinnamon Milk Punch)

READY IN: 10mins
Recipe by Mims Squims

Mexican tradition claims this is a hangover cure, but even if it's not, it's a wonderful refreshment.

Top Review by JesusGurl

This is my favorite recipe for Horchata so far. This recipe taste more like the traditional horchata at my favorite mexican restaurants. I like the fact that you don't have to wait overnight for the rice to soak. I also like the fact that you don't have to filter the drink. I don't think my fav. mexican restaurant filters there. I had to be careful with the cinnamon at the end. Next time I make this I will put a new stick in the finished drink while it's cooling. That way I can avoid any floating little sticks of cinnamon that broke off. As far as the changes I made- I think I only put 11 cups of water. I was afraid that it might come out to watery. I put another 1/2 cup of sugar. (My family likes it sweet) My kids claimed it came out perfect so I wanted to share my results!

Ingredients Nutrition


  1. Combine rice and cinnamon stick pieces in large bowl.
  2. Stir in 12 cups of water. Let stand (room temperature) 6-8 hours.
  3. Without disturbing rice on bottom, pour most of the water into another contaciner; reserve.
  4. Remove cinnamon from rice mixture and reserve.
  5. Add milk, condensed milk, sugar and vanilla to rice. Stir to mix.
  6. Process in blender or food processor, working in batches, until as smooth as possible.
  7. Stir mixture into reserved water. Return cinnamon pieces to mixture & chill.
  8. Remove cinnamon sticks. Shake vigorously and serve in tall ice-filled glasses.
  9. Garnish each glass with ground cinnamon.

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