The BEST Chocolate Horchata
A delightful twist on a classic, this creamy and refreshing chocolate horchata is the perfect way to cool down this summer and help you get through your Mexican hot chocolate stash.
What is Horchata?
If you’ve gone to any Mexican restaurant, you’ve probably seen or had the pleasure enjoying a nice cold horchata.
This drink is traditionally made out of long grain rice, soaked in water, spiced with cinnamon, and sweetened with some type of sugar. Some versions feature nuts like almonds, extra enhancements like vanilla, and variations that offer dairy-free alternatives as well as those with milk.
With that said, this popular drink originated in North Africa around 2400 B.C. Originally made out of barley, The Moors then took the drink with them to Spain where the chufa (tiger nut) version was created.
When the Spanish conquistadores made it to Mexico they didn’t bring any tiger nuts with them and thus, the rice version was born.
Nowadays, you’ll find many versions of horchata throughout North and South America. But for now, let’s shift our spotlight to the Mexican rice version—with an exciting twist that includes Mexican hot chocolate.
The Inspo Behind My Chocolate Horchata
Temperatures in my area were sky rocketing to 120+ degrees and there I was staring at a pile of Mexican hot chocolate that was about to expire.
I love hot chocolate but there was no way I was drinking it in that type of weather.
The thought of making mole crossed my mind but even I have my limits on how much mole I could eat.
So, that’s how the idea of making chocolate horchata with Mexican hot chocolate came about. Using my base horchata recipe, I set out to make this chocolate version.
You get all the amazing flavors of traditional Mexican hot chocolate, but without that whole “I’m melting” part. Combined that with horchata’s creamy goodness, and you’ve got got yourself the ultimate refreshing summer drink.
Disclaimer
I’m not taking credit for this idea as I figured someone else must have had the same thought. And as I was writing this blog post I did come across other recipes that use hot chocolate as the chocolate base as well.
It’s just really interesting to consider how recipes develop. You find yourself with extra ingredients and to avoid wasting them, your creativity kicks in and you start imagining new recipes.
So with that, let’s dive into how to make chocolate horchata!
How to Make Chocolate Horchata
Ingredients:
- 1 cup long grain rice
- 1 cinnamon stick
- 1 Mexican Hot Chocolate bar (I prefer Ibarra)
- 6 cups water
- 1 can evaporated milk
- 1 cup whole milk
- 1 can sweetened condensed milk
- 1 tbsp unsweetened cocoa powder
Instructions:
- Soaking the Ingredients: Begin by combining 1 cup of long grain rice, 1 cinnamon stick, and a Mexican Hot Chocolate bar in a mixing bowl. Add 4 cups of water, ensuring the mixture is fully immersed. Let it soak for at least 4 hours, or even better, overnight.
- Blending the Soaked Mixture: After the soaking time, transfer the soaked ingredients to a blender. Incorporate 1 can of evaporated milk, 1 cup of your preferred milk, 1 can of sweetened condensed milk, and 1 tablespoon of unsweetened cocoa powder.
- Creating a Smooth Blend: Blend the mixture until smooth and well-combined, ensuring that the flavors meld together perfectly.
- Straining for Perfection: Place a fine mesh strainer over a large bowl and carefully strain the blended mixture. For an even silkier outcome, consider using a cheesecloth alongside the strainer.
- Adding the Remaining Liquid: Gradually add the remaining 2 cups of water to the strained mixture. Stir gently to ensure a well-balanced consistency without compromising the flavors.
- Serve: Serve your chocolate horchata over ice and enjoy!
Tips for the Best Chocolate Horchata
Mexican Cinnamon: I recommend using Mexican cinnamon as it adds a special touch to the horchata with its unique vanilla undertones.
Mexican Hot Chocolate: Personally, I’m a fan of Ibarra hot chocolate because it brings a robust blend of cinnamon and spice flavors into the mix (and it’s Mexican-owned, which is a nice bonus 😉). If you’re using a different brand, you might need to adjust the amount of cinnamon to match your preferred level of cinnamon kick.
Straining: For best results, use a strainer and cheesecloth to strain the mixture. If you don’t have cheesecloth, no worries – simply strain straining twice to ensure your horchata turns out smooth and free from any graininess.
Sugar: With the added sweetness from the chocolate, my horchata hit the right spot for sweetness. However, if you have a sweet tooth, start by adding 1-2 tablespoons of sugar. And here’s a flavor tip: consider using brown sugar instead of white. Its hint of molasses brings a richer depth to the overall horchata experience.
Recommended Ingredients & Tools:
Ibarra Hot Chocolate : My go to when making this chocolate horchata recipe.
Strainer: Fine mesh strainer that comes in 3 different sizes.
Cheese Cloth: Perfect for straining liquids and ensuring you get a smooth and velvety horchata without graininess.
Glass Pitcher: Couldn’t find the exact one I have but here’s one that is very similar and with great reviews!
Chocolate Horchata
Materials
- 1 cup long grain rice
- 1 cinnamon stick Mexican cinnamon preferred
- 1 Mexican Hot Chocolate bar Ibarra preferred
- 6 cups water
- 1 can evaporated milk
- 1 cup whole milk or milk of choice
- 1 can sweetened condensed milk
- 1 tbsp unsweetened cocoa powder
Instructions
- Begin by combining 1 cup of long grain rice, 1 cinnamon stick, and a Mexican Hot Chocolate bar in a mixing bowl. Add 4 cups of water, ensuring the mixture is fully immersed. Let it soak for at least 4 hours, or even better, overnight
- After the soaking time, transfer the soaked ingredients to a blender. Incorporate 1 can of evaporated milk, 1 cup of your preferred milk, 1 can of sweetened condensed milk, and 1 tablespoon of unsweetened cocoa powder
- Blend the mixture until smooth and well-combined, ensuring that the flavors meld together perfectly.
- Place a fine mesh strainer over a large bowl and carefully strain the blended mixture. For an even silkier outcome, consider using a cheesecloth alongside the strainer.
- Gradually add the remaining 2 cups of water to the strained mixture. Stir gently to ensure a well-balanced consistency without compromising the flavors.
- Serve your chocolate horchata over ice and enjoy!
Notes
- Mexican Cinnamon: I recommend using Mexican cinnamon as it adds a special touch to the horchata with its unique vanilla undertones.
- Mexican Hot Chocolate: Personally, I’m a fan of Ibarra hot chocolate because it brings a robust blend of cinnamon and spice flavors into the mix (and it’s Mexican-owned, which is a nice bonus 😉). If you’re using a different brand, you might need to adjust the amount of cinnamon to match your preferred level of cinnamon kick.
- Straining: For best results, use a strainer and cheesecloth to strain the mixture. If you don’t have cheesecloth, no worries – simply strain straining twice to ensure your horchata turns out smooth and free from any graininess.
- Sugar: With the added sweetness from the chocolate, my horchata hit the right spot for sweetness. However, if you have a sweet tooth, start by adding 1-2 tablespoons of sugar. And here’s a flavor tip: consider using brown sugar instead of white. Its hint of molasses brings a richer depth to the overall horchata experience
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