Horchata – a Mexican drink made of rice, water, milk and cinnamon. While in Tulum, Mexico during my Western Caribbean cruise with Princess Cruises, I enjoyed an authentic Horchata. I’ve absolutely fallen in love with this drink and this easy Horchata recipe is the perfect refresher on a hot day.
I have absolutely fallen in love with this drink, and now I’m so happy I can easily make it at home!
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When it’s hot and muggy outside, I don’t really want anything to eat. I just want something ice cold and delicious to quench my thirst.
This Horchata recipe is just the drink to do that.
I was inspired to make it when I visited Tulum, Mexico on my Western Caribbean cruise with Princess Cruises.
It was SO hot that day, and needless to say, we were sweating quite a bit while walking around the ruins.
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The ruins were so fascinating to see.
Tulum, meaning wall or fence, was built on 12 meter high cliffs on the Yucatan peninsula in the Caribbean Sea. It is located south of Cancun.
It was one of the last cities built by the Maya and was busiest between the 13th and 15th centuries.
It is also one of the best preserved Maya sites located on a coast.
I absolutely love when I take a cruise with Princess Cruises because I can go to different destinations, see incredible things, learn about history and experience the local culture.
Tulum Mexico was no different.
I was amazed that these structures built hundreds of years ago have stood the test of time. They’re still in pretty good condition!
It’s difficult to imagine, but I love to think about what life may have been like back then and what their daily life might have been like.
Pictured below is the Castillo (castle). It is the largest structure on the site and sits on the edge of the property overlooking the Caribbean Sea. In front are steps leading up to the entrance.
Tulum was just one of the four excursions we took on our cruise through the Western Caribbean this past April.
Also included with our tour of Tulum was swimming in a cenote.
Cenote means “Sacred Well” in Mayan and there are over 6,000 of them in the Yucatan Peninsula.
I had never heard of them, but learned that they are natural pits or sinkholes. The limestone bedrock that has collapsed to form the opening exposes the natural groundwater under the earth. They are pretty fascinating.
It was most refreshing after a day of touring the ruins, that’s for sure!
Pictured above (left to right) are Erin of Dinners, Dishes and Desserts, her friend Jessica, Sandra from Dash of Sanity, her daughter Jojo, and my daughter, Emma.
The cenotes were sometimes used by the ancient Mayan culture for sacrificial offerings. They were also one of their only sources for fresh water as there is no river running through the Yucatan Peninsula.
After swimming we canoed to where we would be served lunch – chicken, pork, rice, beans fresh fruit, and THE best guacamole I have ever had! I’ll have to make it and add it to the blog SOON!
The Horchata I had while in Tulum was quite cold and very refreshing on that hot, muggy day. I couldn’t wait to start making my own at home.
How to Make this Horchata – an easy and refreshing Mexican drink recipe –
- Use uncooked long-grain white rice.
- Use whole cinnamon sticks as ground cinnamon has a tendency to clump and will not mix in as well.
- Be sure to use evaporated milk as opposed to sweetened condensed milk. That will be TOO sweet.
- I used a 1/2 cup of granulated sugar, but I thought that was too sweet. I’d cut it back to 1/3 cup from now on.
When I had it in Mexico, it didn’t taste similar to the ones I’ve had here in the states and I was a bit disappointed. It was a thinner consistency and definitely not as sweet, but it was more authentic I suppose, so I’ll give them that.
- After blending, allow the rice mixture to sit on the counter for a minimum of 3 hours, so that the water can become infused with the rice.
- This recipe will make about six cups and will last for a week stored in a covered container in the refrigerator.
Items I used to make this Horchata Recipe –
- Cinnamon Sticks
- Fine Mesh Strainer or Sieve
- Evaporated Milk
- fine sieve
- 1⅓ cups uncooked long-grain white rice
- 2 whole cinnamon sticks
- 4 cups water
- 12 ounces evaporated milk
- ½ cup milk
- ⅓ cup sugar
- 2 teaspoons pure vanilla extract
- Into a blender, pour rice, 2 cups of the water, and cinnamon sticks. Blend on high for one minute.
- Add remaining 2 cups of water and blend again on low for another minute.
- Allow mixture to sit at room temperature for a minimum of three hours.
- Strain mixture through a fine mesh sieve into a pitcher.
- Add the evaporated milk, regular milk, sugar, and vanilla. Mix well.
- Refrigerate until well chilled. Serve on ice and sprinkle with cinnamon.
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