Horchata

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.

What is Horchata?

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

I’ve tried several recipes using different ratios, and different types of rice, I’ve tried adding nuts or leaving them out, and also tried 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!

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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 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.

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 the remaining 2 cups of water, and milk, otherwise pour into a large enough container to fit along with water and milk.
• Let soak: cover and chill in the refrigerator for 8 – 12 hours.
• Strain solids: strain the 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.

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. Variations are always a fun thing to try.

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 batches within 3 days of preparing. Don’t let sit at room temperature longer than 30 minutes, keep it in the fridge. Always stir before serving.

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.

Tips for the Best Horchata:

• Use a blender. Otherwise, you won’t get near as much authentic horchata flavor from the rice and cinnamon.
• Use whole cinnamon sticks for the 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 leftover 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. Using a very fine mesh strainer or cheesecloth will yield the best results.
• Serve it ice cold. Horchata is always best served well chilled over a bed of ice.

More Mexican Drink Recipes to Try:

• Agua Fresca
• Agua de Jamaica (Hibiscus Tea)
• Atole
• Mango Margaritas

Delicious Mexican Dessert Recipes You’ll Love:

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

Photography credit: Jenn Davis of Two Cups Flour.