Pineapple Horchata Mexico
Infused with tropical flair, this Pineapple Horchata Mexico brings a fresh twist to a beloved traditional Mexican drink. Combining the creamy, nutty essence of rice milk with the vibrant sweetness of ripe pineapple, this recipe creates a refreshing and indulgent beverage perfect for any occasion. Enhanced with aromatic cinnamon, a touch of vanilla, and the silky richness of sweetened condensed milk, this horchata is as comforting as it is delicious. The recipe is easy to prepare—requiring an overnight soak for the rice and a quick blend of ingredients—and uses simple yet versatile pantry staples like granulated sugar and plant-based or dairy milk. Served ice-cold with a sprinkle of ground cinnamon, this pineapple horchata is a tropical escape in every sip, ideal for cooling off on a warm day or adding a unique flair to your next gathering.
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Recipe Information
Ingredients
- 1 cup White rice
- 4 cups Water
- 1 stick Cinnamon stick
- 2 cups Pineapple chunks
- 1 cup Milk (can use dairy or plant-based milk like almond or oat)
- 0.5 cup Sweetened condensed milk
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon (for garnish)
- 2 cups Ice cubes
Instructions
Rinse the white rice under cold water until the water runs clear to remove excess starch.
In a large bowl, combine the rinsed rice, 4 cups of water, and the cinnamon stick. Let this mixture soak overnight (or for at least 6 hours) at room temperature.
Once the rice mixture has soaked, remove the cinnamon stick and transfer the rice and soaking water to a blender. Blend on high for 2-3 minutes until smooth and creamy.
Strain the blended rice mixture through a fine-mesh strainer or cheesecloth into a large pitcher, discarding any solids that remain in the strainer.
In a clean blender, add the pineapple chunks and 1 cup of milk. Blend until smooth, then strain this mixture into the pitcher with the rice milk. Discard any pulp left behind.
To the same pitcher, add the sweetened condensed milk, granulated sugar, and vanilla extract. Stir until everything is well combined and the sugar is dissolved.
Taste and adjust sweetness, adding more sugar if desired.
Chill the horchata in the refrigerator for at least an hour before serving.
To serve, fill glasses with ice cubes, pour the pineapple horchata over the ice, and sprinkle a pinch of ground cinnamon on top for garnish.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 174.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 842 mg | 65% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1359 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
