Chocolate Horchata

Ingredients

• 1 cup white long-grain rice (Uncooked; rinsed)
• 4 cup water (For soaking and blending)
• 1 cinnamon stick (About 3 inches long)
• 3 tbsp unsweetened cocoa powder
• 0.5 cup granulated sugar (Adjust to taste)
• 1 cup evaporated milk
• 2 cup whole milk (Cold)
• 1 tsp vanilla extract
• fine salt (A small pinch, to taste)
• ice (For serving)

Steps

1. 1

   Rinse the rice under cool running water until the water runs mostly clear. Place the rice, cinnamon stick, and 2 cups of the water in a large bowl or blender jar.

2. 2

   Cover and soak the rice and cinnamon at room temperature for at least 4 hours, or refrigerate overnight. The rice should soften noticeably and the cinnamon should scent the soaking liquid.

3. 3

   Transfer the soaked rice, cinnamon, and soaking water to a blender. Add the cocoa powder and blend for 1 to 2 minutes, pausing as needed, until the rice is finely broken down and the mixture looks cloudy and chocolate-colored.

4. 4

   Add the remaining 2 cups of water, sugar, evaporated milk, vanilla, and a small pinch of salt. Blend briefly, just until combined. Taste and adjust the sugar or cocoa if desired.

5. 5

   Pour the mixture through a fine-mesh sieve or cheesecloth into a pitcher, pressing or squeezing the solids to extract as much liquid as possible. For a smoother drink, strain it a second time.

6. 6

   Stir in the cold whole milk. Cover and refrigerate for at least 30 minutes so the drink becomes thoroughly chilled and the flavors meld.

7. 7

   Stir well before serving, since the cocoa and rice particles settle. Pour over ice and serve immediately.

Notes

This recipe is reconstructed from the title and available source metadata; the linked TikTok did not provide a visible ingredient list or transcript here. Keep the horchata refrigerated and use within 3 days. Stir or shake before each serving.

Nutrition per serving

• drink
• agua fresca
• Mexican
• cold
• non-alcoholic
• cocoa
• make-ahead
• vegetarian