Horchata

April 29, 2019

Refreshing homemade Horchata! This easy to make, authentic Mexican drink is the perfect recipe to have on hand as those hot sunny days are just around the corner. Plus it’s the perfect compliment to all your favorite Mexican meals and it’s a staple for that Cinco de Mayo party!

Consider serving it paired with my favorite Grilled Chicken Street Tacos, Slow Cooker Barbacoa Beef, or Sheet Pan Chicken Fajitas.

Horchata in two glass cups with ice cubes and a cinnamon stick. Cups are set over a wooden cutting board.

What is Horchata?

Horchata is a traditional Mexican drink made up of white rice soaked in water, it’s flavored with cinnamon and its sweetened with granulated sugar. Everything is minced up together in a blender and later strained to remove solids. Some versions are dairy free while others contain milk and some versions contain nuts or added flavor like vanilla or coconut.

I’ve tried several recipes using different ratios, different types of rice, I’ve tried adding nuts or leaving them out, and also experimented using whole cinnamon sticks or ground cinnamon. After all the tasty trials this one was my favorite.

It’s incredibly easy to make and it tastes just as good, if not better than the horchata you’ll get from Mexican restaurants! Everyone will love this simple, satisfying drink!

Photography credit: Jenn Davis of Two Cups Flour.

Horchata ingredients shown here including rice, almonds, cinnamon, stick, water, milk, and sugar.

What Ingredients are in Homemade Horchata?

  • Long grain white rice – this is what gives the drink its unique flavor.
  • Sliced almonds – whole or slivered almonds will work great too. You’ll love the light flavor these add.
  • Cinnamon sticks – I buy these in the Mexican spice pouches or in bulk bins for a cheaper option.
  • Cold water – once this is soaked with the rice it will turn into a creamy rice milk.
  • Granulated sugar – I’ve found 1/2 cup is the perfect amount for me but adjust to taste.
  • Vanilla – use real vanilla for the best flavor.
  • Whole milk – I love the creaminess this not so typical ingredient adds, it makes it a little richer too.

Showing how to make horchata, pouring blended mixture through a fine mesh sieve into a pitcher.

How to Make Horchata

  • Blend rice mixture: add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 – 60 seconds on high speed or until finely pulverized.
  • Sweeten: pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds.
  • Add remaining liquid: if your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
  • Let soak: cover and chill in refrigerator 8 – 12 hours.
  • Strain solids: strain mixture through a fine mesh sieve into a pitcher.
  • Serve chilled: serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.

Pouring horchata into a cup with ice.

Can I Make it Dairy Free?

Yes. Replace whole milk with canned coconut milk or non-dairy milk such as almond milk.

Can I Make it Nut Free?

Yes, just omit the almonds in the recipe, no replacement is needed.

What About a Different Type of Rice?

My preferred type of rice is just all-purpose long grain white rice but you can use another type of rice such as basmati, brown rice or jasmine rice which will add a unique (not so traditional) flavor.

Two glass cups full of horchata with a pitcher half full of horchata in the background.

How Can I Make it without a Blender?

You can try the cheater version. In a pitcher vigorously whisk 8 cups unsweetened rice milk, 1/2 cup sugar, 1 tsp ground cinnamon, 1/2 tsp vanilla until sugar has dissolved.

How Long will Horchata Keep for?

For best results serve within 3 days of preparing. Don’t let sit at room temperature longer than 30 minutes, keep refrigerated.

Alternative Sweeteners to Use?

Maple syrup or honey can be substituted or try a sugar free substitute like stevia. And keep in mind with this drink you can adjust the level of sweetness to taste I’ve just found 1/2 cup to be perfect for me.

Overhead image of horchata

Tips for the Best Horchata:

  • Use a blender. Otherwise you won’t get near as much flavor from the rice and cinnamon.
  • Use whole cinnamon sticks for best flavor. Ground cinnamon surprisingly doesn’t taste the same.
  • Allow enough time to soak. The lengthy soak time allows for the flavors of the rice and cinnamon to be extracted and absorbed into the water. It makes it creamier too.
  • Strain. You’ll have a lot of left over rice and cinnamon stick solids to be tossed, if you skipped the straining you’d be left with an unbearable overload of grittiness. You can even strain twice if you feel you didn’t catch it all the first time.
  • Serve it ice cold. Horchata is always best served well chilled over a bed of ice.

Close up image of horchata in a glass cup with ice cubes and garnished with a cinnamon stick.

More Mexican Drink Recipes to Try:

Delicious Mexican Dessert Recipes You’ll Love:

  • Tres Leches Cake
  • Churros
  • Fried Ice Cream
  • Mexican Wedding Cookies
  • Fruit Salsa with Cinnamon Sugar Chips

Horchata Recipe

Amazingly refreshing homemade Horchata! This popular Mexican drink is flavored with rice, cinnamon, vanilla and almonds and it's so easy to make. Just blend everything in a blender, let it soak, then strain and serve! Yields about 6 cups.

Servings: 4
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 1 1/4 cups (244g) long grain white rice
  • 1/2 cup (50g) sliced almonds
  • 2 cinnamon sticks (appox 2 1/2-inches each)
  • 4 cups (945ml) cold water
  • 1/2 cup (100g) granulated sugar, or more to taste
  • 1 tsp vanilla extract
  • 2 cups (475ml) whole milk

Instructions

  1. Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom.

  2. Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.

  3. Cover and chill 8 - 12 hours.

  4. Strain mixture through a fine mesh sieve into a pitcher. Serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.

Nutrition Facts
Horchata Recipe
Amount Per Serving
Calories 247 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 64mg3%
Potassium 192mg5%
Carbohydrates 45g15%
Sugar 31g34%
Protein 4g8%
Vitamin A 190IU4%
Calcium 161mg16%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Drinks
Cuisine: Mexican
Keyword: Horchata
Author: Jaclyn

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12 Comments

  • Angelica

    Has anyone tried making the cheater version? Is it just as good? I’m trying to make enough for 60 people, what will my measurements be?

  • María Sáinz

    Sorry but horchata comes from Spain and it is not made from rice 🤦🏻‍♀️

    • Jaclyn

      Jaclyn Bell

      Yes a different type of horchata made from tiger nuts which is claimed to have started in North Africa not Spain but who knows? There are so many variations on recipes out there which is what makes cooking fun in my opinion :). Plus this Mexican variation made with rice is made with ingredients that are easily accessible here in the US.

  • Stephanie

    I love horchata and wanted to try making it. Thanks for this recipe!

  • Jane stuppi

    My Mexican Grandmother made this for me as a child, lost recipe will make .

  • Michelle Lambert

    Peut-on faire cuire le riz et les amandes après les avoir filtrés. Pour ne pas gaspiller?

  • Lincoln @ LincsFlavours

    You mentioned that different types of rice can be used. In fact different types of serial can be used. Horchata has a very interesting history.

    It would seem that the first horchata was made in Egypt many thousands of years ago from wheat.

    Here in Spain they use Tiger Nuts.

    Given the history on the old continent one wonders whether the Spanish actually took the recipe to Mexico? Not that I want to get into a contest about where the drink originally came from!

    I just wanted to say that horchata is delicious and can be made from a variety of cereals, each adding their own flavour to the drink!

    If you want to know a traditional Spanish horchata recipe using Tiger Nuts just let me know……