This small-batch ube horchata is a fusion drink that pairs the creamy, cinnamon comfort of Mexican rice horchata with the beloved flavor of Southeast Asia. Ube, a purple yam, is a staple in Filipino desserts, so blending it into horchata feels like a natural match. It has an earthy sweetness, which balances out the cinnamon well. The result is a vivid lavender drink that is as stunning to look at as it is to sip. Make a small batch ube horchata and see for yourself.
Why You’ll Love This Ube Horchata
- Small-batch friendly: Makes the perfect amount when you want homemade horchata without making a huge batch.
- Creamy and refreshing: The combination of milk, rice, and condensed milk creates a smooth, creamy texture that’s especially refreshing over ice.
- Delicious ube flavor: Ube extract adds a sweet, nutty flavor and beautiful purple color.
Horchata Origin
Horchata is a sweet, creamy drink that originated in Spain and Latin America. Horchata is made differently depending on the region. In Mexico, it’s traditionally made with long-grain white rice, water, sugar, cinnamon, and a splash of vanilla. In Spain, horchata is made with tiger nuts, sugar, and water. This refreshing, lightly spiced beverage is perfect for cooling down on hot summer days.
Ingredients
- 1 cup uncooked white rice
- Base of the drink
- 2 cups hot water
- Helps soften the rice as it soaks
- 2 cups water
- Adds more liquid to the rice water
- 1/2 can sweetened condensed milk, adjusted to taste
- Adds creaminess and sweetness
- 1 cup milk
- Makes the horchata extra creamy
- 1 tsp vanilla extract, optional
- Adds a subtle warmth
- 1 tsp ube extract, or more to taste
- Adds more flavor profile
- Cinnamon, to taste
- Adds warm spice flavor
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Rinse and drain the rice, then add it to a bowl with the hot water. Let the rice soak for several hours, or until softened.
Transfer the soaked rice and water to a blender. Blend until the rice is broken down and the mixture looks milky.
Strain the mixture through a fine-mesh sieve or cheesecloth, pressing out as much liquid as possible. Discard the rice solids.
Stir in the milk, sweetened condensed milk, vanilla extract, ube extract, and cinnamon. Taste and adjust the sweetness and ube flavor as desired.
Refrigerate until completely chilled.
Pour over ice and garnish with a sprinkle of ground cinnamon. Enjoy!
Ube Horchata Tips
- Soak the rice long enough: Let the rice soak for several hours so it softens and blends more easily.
- Blend thoroughly: Blend the soaked rice until it is finely broken down and the water looks milky.
- Strain well: Use a sieve or cheesecloth to remove the rice solids for a smoother drink.
- Adjust the sweetness: Start with less sweetened condensed milk and add more until it reaches your preferred sweetness.
- Adjust the ube flavor: Ube extract can vary in strength, so start with 1 teaspoon and add more if you want a stronger ube flavor.
Storage Tips
Refrigerator: Store leftover ube horchata in an airtight container or glassware for up to 3-4 days. Give it a good stir before serving.
Ingredient Substitutions
Milk → Almond milk, oat milk, or coconut milk
Sweetened condensed milk → Sugar or simple syrup, adjusted to taste
Ube extract → Ube halaya, adjusted to taste
What to Serve With Ube Horchata
- Tacos → Carne asada, chicken, or fish tacos
- Spicy foods → The sweetness and creaminess help balance spicy dishes
Common Mistakes
Not soaking the rice long enough → The rice may not blend properly, resulting in a gritty texture.
Not straining the rice mixture → Skipping this step can leave the horchata grainy instead of smooth.
Not chilling the horchata → Horchata tastes best when thoroughly chilled before serving. N
ot stirring before serving → The ingredients can naturally settle in the refrigerator, so give it a good stir before pouring.
Frequently Asked Questions
Why is my horchata grainy?
The rice may not have been soaked long enough or the mixture may not have been strained thoroughly.
What does ube horchata taste like?
Ube horchata is creamy, sweet, and lightly nutty, with the warm flavor of cinnamon and a sweet, vanilla-like ube flavor.
Small Batch Ube Horchata
Ingredients
- 1 cup uncooked white rice
- 2 cups hot water
- 2 cups water
- 1/2 can sweetened condensed milk adjusted to taste
- 1 cup milk
- 1 tsp vanilla extract optional
- 1 tsp ube extract or more to taste
- Cinnamon to taste
Instructions
- Rinse and drain the rice, then add it to a bowl with the hot water. Let the rice soak for several hours, or until softened.
- Transfer the soaked rice and water to a blender. Blend until the rice is broken down and the mixture looks milky.
- Strain the mixture through a fine-mesh sieve or cheesecloth, pressing out as much liquid as possible. Discard the rice solids.
- Stir in the milk, sweetened condensed milk, vanilla extract, ube extract, and cinnamon. Taste and adjust the sweetness and ube flavor as desired.
- Refrigerate until completely chilled.
- Pour over ice and garnish with a sprinkle of ground cinnamon. Enjoy!
If you enjoyed this small batch ube horchata, you might also like my regular small batch horchata recipe or my healthy mango lassi drink.
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