Mexican Chocolate Horchata

Mexican chocolate, cinnamon and rice combine together in a rich, decadent twist on a classic agua fresca.

Satisfy your sweet tooth and keep cool this summer with an ice cold glass of Mexican Chocolate Horchata. Mexican chocolate isn't just for atoles, Champurrado, and mole sauces. It can be used in cookies, custards, as well as countless other desserts, and even in refreshing aguas frescas. Two of my favorites being Agua de Chocolate (made without milk) and this Horchata de Chocolate, which tastes like cinnamon chocolate milk in a fun agua fresca that is way more refreshing.

On thing to keep in mind is that Mexican chocolate is already sweetened with granulated sugar, and with the addition of sweetened condensed milk, no added sugar is necessary. But I've included sugar in the ingredients list for those who like their agua fresca a little sweeter.

Mexican Chocolate Horchata


  • 1-1/2 cups long-grain rice 
  • 2 (3 oz.) tablets Mexican chocolate, roughly chopped (Ibarra or Abuelita brand)
  • 1 cinnamon stick
  • 8 to 10 cups water
  • 1 (14 oz.) can sweetened condensed milk 
  • 1 (10 oz.) can evaporated milk 
  • 1/3 to 1/2 cup granulated sugar (optional) 

Soak the rice, Mexican chocolate, and cinnamon stick in 4 cups of water in a medium bowl for at least 1 hour. Puree the rice, Mexican chocolate. cinnamon stick, and the water in a blender until completely smooth. Strain puree through a cheesecloth or extra-fine sieve into a 4-quart pitcher. Stir in sweetened condensed milk, evaporated milk, and enough water to fill pitcher. Sweeten with granulated sugar, if necessary. Refrigerate until ready to serve. Serve over ice. Enjoy! 

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