Ube Horchata
This ube horchata takes the classic Mexican rice-and-cinnamon drink and gives it a Filipino twist with ube powder for color and floral-vanilla flavor. Rice soaks overnight to soften, then blends with milk, cinnamon, and ube powder into a smooth base that's strained until silky. A splash of sweetened condensed milk rounds it out, and the whole pitcher chills until ready to pour over ice. It's an easy make-ahead drink for a party table or a lazy weekend afternoon.
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Ingredients
- 1 cup Long Grain White Rice, Rinsed until water runs clear
- 4 cups Water, Divided between soaking and blending
- 2 cups Whole Milk or Coconut Milk, Use coconut milk for a dairy-free version
- 3 tbsp Ube Powder, Sifted to avoid clumps
- 0.5 cup Sweetened Condensed Milk
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 0.125 tsp Fine Sea Salt
Instructions
- Soak the Rice Combine the rinsed rice, cinnamon, and 2 cups of water in a large bowl or blender pitcher. Cover and let soak at room temperature for at least 4 hours, or overnight in the refrigerator.
- Blend the Base Pour the soaked rice and its soaking liquid into a blender along with the remaining 2 cups of water, the milk, and the ube powder. Blend on high for 1-2 minutes until completely smooth.
- Strain Until Silky Strain the mixture through a fine-mesh sieve lined with cheesecloth into a pitcher, pressing to extract all the liquid. Discard the rice solids left behind. For an extra-smooth texture, strain a second time.
- Sweeten and Chill Whisk the condensed milk, vanilla extract, and salt into the strained base. Cover and refrigerate for at least 2 hours, or until fully chilled.
- Serve Over Ice Stir well, since the horchata will settle as it sits, then pour over ice-filled glasses. Dust with a little extra cinnamon if desired.
Pro Tips
- Soak the rice overnight for the smoothest base — fully hydrated grains blend down much finer than a quick 4-hour soak.
- Strain twice through cheesecloth if you want a completely grit-free drink, the way horchata purists do.
- Sift the ube powder into the blender rather than dropping it in whole so it disperses evenly instead of floating in clumps.
Variations
- Ube Horchata Latte: Pour a shot of espresso into a glass of chilled horchata for a mocha-purple twist on the classic.
- Fully Vegan Version: Use coconut milk in place of whole milk and coconut condensed milk in place of dairy condensed milk.
Nutrition (estimated, per serving)
188 calories · 32g carbs · 4g protein · 5g fat · 18g sugar · 1g fiber
Frequently Asked Questions
Do I need a high-powered blender to make this?
A standard blender works fine as long as the rice soaks for the full 4+ hours first — the extended soak softens the grains enough that any blender can break them down before straining.
How long does ube horchata keep in the fridge?
Stored in a covered pitcher, it keeps well for 3-4 days. The rice solids will settle over time, so give it a good stir or shake before pouring each glass.
Recommended Ingredient
SIHASO Premium Ube Powder for Baking, Lattes & Food Coloring (8 oz) — read our review.