Easy And Delicious Chocolate Horchata
EASY AND DELICIOUS CHOCOLATE HORCHATA is a easy Mexican recipe that serves 8. 400 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 8 hrs 17 min | Cook: PT0M | Total: 8 hrs 32 min
Cost: $6.95 total, $0.87 per serving
Ingredients
- 1.5 cup Rice (short‑grain white rice, rinsed)
- 0.5 cup Sliced Almonds (lightly toasted for extra flavor (optional))
- 4 small Cinnamon Sticks (broken into pieces)
- 1.5 oz Mexican Chocolate (bars or powder; if using bar, break into pieces)
- 1 can Evaporated Milk (12 fl oz can)
- 1 can Sweetened Condensed Milk (12 fl oz can)
- 0.5 cup Sugar (granulated)
- 1 tablespoon Mexican Vanilla Blend (or pure vanilla extract)
- 2 cup Whole Milk (divided: 1 cup for rice blend, 1 cup for chocolate blend)
- 8 cup Cold Water (for final dilution)
- as needed Ice Cubes (for serving)
- for garnish Chocolate Syrup (optional)
- for garnish Cocoa Powder (optional dusting)
Instructions
Rinse the Rice
Place the rice in a fine mesh sieve and rinse under cold running water until the water runs clear.
Time: PT2M
Soak Rice, Almonds, and Cinnamon
Transfer the rinsed rice to a large bowl, add the sliced almonds and broken cinnamon sticks, then pour in 2½ cups hot water. Cover and let sit overnight or at least 8 hours.
Time: PT8H5M
Blend Rice Mixture
Drain the soaked mixture (reserve the liquid) and place the rice, almonds, and cinnamon sticks into a blender. Add 1 cup whole milk and blend until the mixture is fine and almost powdery.
Time: PT2M
Strain the Rice Milk
Set a fine mesh strainer over a pitcher, line it with cheesecloth, and pour the blended mixture through. Gather the cheesecloth and squeeze firmly to extract as much liquid as possible.
Time: PT3M
Prepare Chocolate Base
In the blender, combine the Mexican chocolate (bars broken into pieces or powder), evaporated milk, 1 cup whole milk, sweetened condensed milk, ½ cup sugar, and 1 Tbsp Mexican vanilla blend. Blend until smooth and fully incorporated.
Time: PT2M
Combine and Dilute
Pour the chocolate base into the strained rice milk, add 8 cups cold water, and stir thoroughly. Taste and adjust sweetness if needed.
Time: PT2M
Serve
Fill serving glasses with ice, pour the chocolate horchata over, and garnish with a drizzle of chocolate syrup and a dusting of cocoa powder if desired.
Time: PT1M
Nutrition Facts
- Calories
- 400
- Protein
- 8 g
- Carbohydrates
- 60 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free, Not Vegan
Allergens: Milk, Tree nuts (almonds), Soy (possible in chocolate)
Ingredient Substitutions
- Instead of Rice: Arborio rice, short‑grain sushi rice
- Instead of Sliced Almonds: Chopped walnuts, pecans
- Instead of Cinnamon Sticks: 1 tsp ground cinnamon
- Instead of Mexican Chocolate: Dark chocolate with a pinch of cinnamon, Mexican chocolate powder
- Instead of Evaporated Milk: Coconut milk (full‑fat), Heavy cream diluted 1:1 with water
- Instead of Sweetened Condensed Milk: 2 tbsp honey + 2 tbsp maple syrup, Dulce de leche
- Instead of Sugar: Coconut sugar, Agave syrup (adjust amount)
- Instead of Mexican Vanilla Blend: Vanilla extract, Mexican vanilla bean paste
- Instead of Whole Milk: Almond milk, Oat milk (will change flavor)
- Instead of Chocolate Syrup: Melted chocolate
- Instead of Cocoa Powder: Ground cinnamon
Equipment Needed
- Large Bowl
- Measuring Cups
- Blender
- Fine Mesh Strainer
- Cheesecloth
- Pitcher or Large Jar
- Wooden Spoon
- Ice Cube Tray (optional)
- Serving Glasses
Critical Steps — Do Not Skip
- Rinse the rice thoroughly to remove starch.
- Soak the rice, almonds, and cinnamon for at least 8 hours.
- Blend the soaked mixture until completely pulverized.
- Strain through cheesecloth to achieve a smooth rice milk.
- Blend the chocolate, evaporated milk, condensed milk, sugar, and vanilla until fully combined.
Chef Tips from the Video
- Toast the sliced almonds lightly before soaking for a deeper nutty aroma.
- Use authentic Mexican chocolate (with cinnamon) for the most authentic flavor profile.
- Serve the horchata over crushed ice for an extra refreshing texture.
Troubleshooting
The horchata is grainy.
Blend the rice mixture longer or strain a second time through a finer cheesecloth. Adding a little extra milk can also smooth the texture.
The drink is too thick.
Stir in additional cold water, a few tablespoons at a time, until the desired consistency is reached.
It’s overly sweet.
Reduce the amount of sugar or condensed milk next time, or dilute with extra water before serving.
Not enough chocolate flavor.
Add more Mexican chocolate or a tablespoon of cocoa powder to the chocolate base and blend again.
Storage
Refrigerator: Store in a sealed pitcher for up to 3 days. Stir well before each serving.
Freezer: Not recommended; the water component separates when frozen.
Room temperature: Keep chilled; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the rice mixture a day before you plan to serve.
- The strained rice milk can be kept refrigerated and mixed with the chocolate base just before serving.
- Adjust sweetness after combining; you can store the chocolate base separately for a less sweet version.
Frequently Asked Questions
What is the cultural significance and history of Chocolate Horchata in Mexican cuisine?
Horchata originated from Spanish rice drinks and was adapted in Mexico with local ingredients like cinnamon, almonds, and Mexican chocolate. It became a popular street‑side refreshment, especially during warm weather, symbolizing comfort and tradition.
What are the traditional regional variations of Horchata in Mexico?
In the north, horchata is often made with rice and cinnamon; in the south, it may include tiger nuts (chufas) or coconut milk. Some regions add cacao or Mexican chocolate, creating the chocolate horchata variation showcased by Cooking Con Claudia.
How is Chocolate Horchata traditionally served in Mexico?
It is typically served cold over ice in tall glasses, sometimes garnished with a drizzle of chocolate syrup or a sprinkle of cocoa powder, just as demonstrated in the video.
During which occasions or celebrations is Horchata commonly enjoyed in Mexican culture?
Horchata is a staple at family gatherings, festivals, and street fairs, especially during summer festivals like Día de los Muertos and local fairs where refreshing drinks are prized.
How does Chocolate Horchata fit into the broader Mexican beverage tradition?
It joins a family of traditional aguas frescas—light, fruit‑ or grain‑based drinks—that provide a cooling counterpoint to spicy Mexican dishes. Chocolate horchata adds a rich, indulgent twist while still being non‑alcoholic.
What are the authentic traditional ingredients for Chocolate Horchata versus acceptable substitutes?
Authentic ingredients include short‑grain rice, sliced almonds, Mexican chocolate, cinnamon sticks, evaporated milk, sweetened condensed milk, and Mexican vanilla. Substitutes can be dark chocolate with cinnamon, coconut milk for evaporated milk, or honey/maple syrup for condensed milk, though flavor will shift slightly.
What other Mexican dishes pair well with Chocolate Horchata?
Chocolate horchata pairs beautifully with spicy tacos, chilaquiles, tamales, or any fried street food, as the sweet, creamy drink balances heat and richness.
What are the most common mistakes to avoid when making Chocolate Horchata at home?
Common errors include not rinsing the rice, skipping the overnight soak, insufficient blending (leaving grainy texture), and over‑sweetening. Follow the soaking and blending steps precisely for a smooth result.
Why does this Chocolate Horchata recipe use a blend of evaporated milk and sweetened condensed milk instead of regular milk alone?
Evaporated milk adds a creamy body without extra water, while sweetened condensed milk provides sweetness and richness, creating a velvety texture that regular milk alone cannot achieve.
Can I make Chocolate Horchata ahead of time and how should I store it?
Yes. Prepare the rice‑almond soak and strain the rice milk a day ahead. Keep the chocolate base separate if you prefer less sweetness. Store both components in sealed containers in the refrigerator and combine just before serving.
What does the YouTube channel Cooking Con Claudia specialize in?
Cooking Con Claudia focuses on easy‑to‑follow Latin American and Mexican home‑cooking tutorials, emphasizing simple ingredients, step‑by‑step visuals, and family‑friendly flavors.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Claudia emphasizes minimal equipment, quick preparation methods like overnight soaking, and clear visual cues, making traditional Mexican drinks and dishes accessible for beginners compared to more technique‑heavy channels.
Last updated: September 6, 2026
