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Chocolate Cinnamon Horchata

A rich, velvety horchata made from soaked rice, warm cinnamon, evaporated milk, sweetened condensed milk, and a subtle infusion of dark chocolate. Creamy, aromatic, and deeply comforting — classic with a refined twist.

chocolate cinnamon horchata served over ice with ground cinnamon

Prep Time : 15 min

Soak Time : 4 hr

Servings : 4

Prep Time :

15 min

Soak Time :

4 hr

Servings :

4

Ingredients

Rice Base

• ⅓ cup uncooked white rice


• 1 cinnamon stick


• 2⅔ cups warm water (for soaking)

Milk & Flavor

•  120 ml evaporated milk


• 120 ml sweetened condensed milk


• ½ tsp vanilla extract — this one on Amazon


• 30 g dark chocolate (70%+), very finely chopped or grated — this one on Amazon


• Pinch of fine sea salt


• 1–2 Tbsp white sugar, to taste (optional)

Dilution

•  2–2½ cups cold water, to taste (for final consistency)

To Serve

•  Ice


• Ground cinnamon


• Cinnamon sticks (optional)

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Directions

  1. Soak the Rice
     Rinse the rice thoroughly under cold water until the water runs mostly clear.
    Transfer to a bowl, add the cinnamon stick and the warm water.
    Cover and refrigerate for at least 4 hours, preferably overnight. This step is non-negotiable. Short soak = thin, hollow horchata.
  2. Prepare for Blending
     Remove most of the cinnamon stick, leaving a few small pieces with the rice.
    Add the finely chopped or grated dark chocolate directly to the soaking mixture. The chocolate must be extremely fine — chunks will not integrate later.
  3. Blend in Batches
     Blend in two batches for proper texture. Add half of the rice, soaking water, cinnamon pieces, and chocolate to a blender.
    Blend on high for a full 4 minutes, until very smooth and milky.
    Repeat with the remaining half. If you stop early, grit will survive. That’s unacceptable.
  4. Strain
     Strain the blended mixture through a very fine sieve or cheesecloth into a pitcher.
    Press firmly on the solids to extract as much liquid as possible.
    Discard the solids. This step defines the drink. Skip it and you’ve made rice sludge.
  5. Add Milk & Flavor
     Stir in the evaporated milk, sweetened condensed milk, vanilla extract, and the pinch of fine sea salt.
    Add 2 cups cold water and stir until fully incorporated.
  6. Adjust
     Taste and adjust deliberately, add sugar only if needed, and add more cold water if too thick. The final texture should be pourable, silky, and rich — not heavy.
  7. Chill
     Refrigerate for 1–2 hours until fully cold.
    Stir well before serving — light settling is normal.
  8. Serve
     Fill glasses with ice, pour over the chilled horchata, and garnish with ground cinnamon and an optional cinnamon stick.

*Notes : 

  • Overnight soaking gives noticeably better flavor and texture. Rush it and you’ll taste it.
  • Blend longer than feels reasonable. Any grit means failure.
  • Straining is mandatory. Horchata lives or dies on mouthfeel.
  • Dark chocolate must be finely processed — this is depth, not cocoa milk.
  • Salt is essential. Without it, cinnamon and chocolate fall flat.
  • Light sediment is normal. Stir before serving.
  • Best enjoyed within 24 hours.

Nutrition Facts 

( per ~200 ml serving )

Calories

~175 kcal

Protein

 ~4 g

Fat

~6 g

Carbs

~26 g

Calories

~175 kcal

Protein

 ~4 g

Fat

~6 g

Carbs

~26 g

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chocolate cinnamon horchata served over ice with ground cinnamon

Chocolate Cinnamon Horchata

A rich, velvety horchata made from soaked rice, warm cinnamon, evaporated milk, sweetened condensed milk, and a subtle infusion of dark chocolate. Creamy, aromatic, and deeply comforting — classic with a refined twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Soak Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Drinks
Calories: 175
Ingredients Method Notes

Ingredients
  

RICE BASE
  • 0.33 cup uncooked white rice
  • 1 stick cinnamon
  • 2.67 cups warm water for soaking
MILK & FLAVOR
  • 120 ml evaporated milk
  • 120 ml sweetened condensed milk
  • 0.5 tsp vanilla extract
  • 30 g dark chocolate very finely chopped or grated
  • item fine sea salt pinch
  • 1-2 tbsp white sugar to taste; optional
DILUTION
  • 2-2.5 cups cold water to taste; for final consistency
TO SERVE
  • item ice
  • item ground cinnamon
  • item cinnamon sticks optional

Method
 

  1. Rinse the rice thoroughly under cold water until the water runs mostly clear. Transfer to a bowl, add the cinnamon stick and the warm water. Cover and refrigerate for at least 4 hours, preferably overnight. This step is non-negotiable. Short soak = thin, hollow horchata.
  2. Remove most of the cinnamon stick, leaving a few small pieces with the rice. Add the finely chopped or grated dark chocolate directly to the soaking mixture. The chocolate must be extremely fine — chunks will not integrate later.
  3. Blend in two batches for proper texture. Add half of the rice, soaking water, cinnamon pieces, and chocolate to a blender. Blend on high for a full 4 minutes, until very smooth and milky. Repeat with the remaining half. If you stop early, grit will survive. That’s unacceptable.
  4. Strain the blended mixture through a very fine sieve or cheesecloth into a pitcher. Press firmly on the solids to extract as much liquid as possible. Discard the solids. This step defines the drink. Skip it and you’ve made rice sludge.
  5. Stir in the evaporated milk, sweetened condensed milk, vanilla extract, and the pinch of fine sea salt. Add 2 cups cold water and stir until fully incorporated.
  6. Taste and adjust deliberately, add sugar only if needed, and add more cold water if too thick. The final texture should be pourable, silky, and rich — not heavy.
  7. Refrigerate for 1–2 hours until fully cold. Stir well before serving — light settling is normal.
  8. Fill glasses with ice, pour over the chilled horchata, and garnish with ground cinnamon and an optional cinnamon stick.

Notes

  • Overnight soaking gives noticeably better flavor and texture. Rush it and you’ll taste it.
  • Blend longer than feels reasonable. Any grit means failure.
  • Straining is mandatory. Horchata lives or dies on mouthfeel.
  • Dark chocolate must be finely processed — this is depth, not cocoa milk.
  • Salt is essential. Without it, cinnamon and chocolate fall flat.
  • Light sediment is normal. Stir before serving.
  • Best enjoyed within 24 hours.