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Horchata Margarita

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 6
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Updated Jul 17, 2017
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For the margaritas:

  • 1 cup rice
  • 1 cinnamon stick
  • 4 cups water
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 cup tequila

To frost the glass rims:

  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon


  • 1
    Place the rice, cinnamon and 3 cups of water in the blender jar. Let it soak for an hour.
  • 2
    While the rice is soaking, prepare a quick syrup. Combine 1 cup of water and 1 cup of sugar in a small pot. Cook over low heat for 5 minutes or until the sugar is completely dissolved. Remove from the heat and let cool until it reaches room temperature.
  • 3
    Blend the rice, the cinnamon stick and the water in the blender until the rice is completely ground. Use a strainer to strain the mixture and place it in a large pitcher. Add the syrup you prepared and the evaporated milk. Mix well and put in the refrigerator.
  • 4
    When the mixture has cooled off and you’re ready to proceed, add the tequila and combine.
  • 5
    Serve your horchata margaritas in frosted glasses over lots of ice.
  • 6
    To frost the glass rims: Place the sweetened condensed milk in a small bowl. Mix 2 tablespoons of sugar and cinnamon in another bowl.
  • 7
    Dip the glass rims in the condensed milk and then in the mixture of sugar and cinnamon.

Expert Tips

  • tip 1
    If you don’t have tequila in your cupboard, you may use rum or whiskey.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • What better way to celebrate than with two classic drinks of Mexican cuisine: agua de horchata (rice water) and tequila!
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