✔ Updated · traditional method, step photos and a condensed milk version
Horchata is a creamy, cinnamon-spiced Mexican rice drink served ice cold. This is the way I make it at home: soak, blend, strain and sweeten, with no powdered mix in sight.
At a glance
The one tip that matters: Soak the rice in hot tap water, not cold. It softens much faster and blends into a smoother, creamier drink.
Why You'll Love This Horchata
- Pantry ingredients, rice, cinnamon, sugar and milk.
- Creamy without cream, the blended rice does the work.
- Make-ahead friendly, since it keeps 3 to 4 days in the fridge.
What Is Horchata?
Horchata is one of the classic aguas frescas, the cold drinks sold at taquerias and street stands all over Mexico. The Mexican version is made from rice and cinnamon, so it tastes a little like a cold, drinkable rice pudding.
In Spain, horchata de chufa is made from tiger nuts instead of rice. This recipe is the Mexican-style rice horchata most people in the US know.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Blend longer than feels right. Two to three full minutes on high. The smoother the blend, the creamier the horchata and the less grit left in the sieve.
- Strain twice. Once through a fine sieve, then again through cheesecloth. It sounds fussy, but it's the difference between silky and sandy.
- Sweeten at the end. Sugar dissolves easily in the strained liquid, and you can taste as you go. I start with 1/2 cup and usually stop there.
- Stir before every pour. Horchata settles in the fridge. A quick stir brings the creamy part back up.
- Condensed milk version. Swap the milk and sugar for half a 14 oz can of sweetened condensed milk plus 1 cup water. It's richer and very sweet, the way some taquerias make it.
- My Austin habit. I fell for horchata at taco trucks during my Austin years, and I still think it's the best thing to drink with spicy tacos al pastor.
Mexican Horchata
6
servings15
minutes0
minutes170
kcal8
minutesMexican-style horchata: long-grain rice and a cinnamon stick (plus optional almonds) soaked until soft, blended smooth, strained, then sweetened with sugar and vanilla and lightened with water and milk. Served very cold over ice. Makes about 7 cups.
Ingredients
- To soak
1 cup long-grain white rice, uncooked
1 large cinnamon stick (Mexican canela if you can find it)
1/3 cup blanched almonds (optional)
3 cups hot water (not boiling)
- To finish
2 cups cold water
1 cup whole milk (or more water for a dairy-free drink)
1/2 to 2/3 cup granulated sugar, to taste
1 teaspoon vanilla extract
ground cinnamon and ice, to serve
Directions
- Rinse the rice in a sieve until the water runs mostly clear. Put it in a bowl with the cinnamon stick, broken into pieces, and the almonds if using.
- Pour the 3 cups hot water over the rice. Cover and soak at room temperature for at least 4 hours, or in the fridge overnight, until a grain breaks easily between your fingers.
- Pour the rice, cinnamon, almonds and all the soaking water into a blender. Blend on high for 2 to 3 minutes, until as smooth as you can get it.
- Strain through a fine-mesh sieve lined with cheesecloth or a nut-milk bag into a pitcher, squeezing out as much liquid as possible. Strain a second time for an extra-silky drink.
- Stir in the cold water, milk, sugar and vanilla until the sugar dissolves. Taste and add more sugar or water if you like.
- Chill for at least 1 hour. Stir well, pour over ice and dust with ground cinnamon.
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Ways to Serve Horchata
- With tacos: its creamy sweetness cools down spicy salsa.
- Horchata float: add a scoop of vanilla ice cream.
- Iced horchata latte: half horchata, half cold brew coffee.
- Frozen horchata: freeze in ice cube trays and blend into a slushy.
More Mexican Favorites
Horchata is lovely next to my Mexican desserts, especially churros and tres leches. For a full spread, try a few Mexican appetizers or some pork carnitas tacos.
Frequently Asked Questions
How do you spell horchata?
It's spelled h-o-r-c-h-a-t-a. In Spanish the h is silent, so it sounds like or-CHAH-tah. You'll sometimes see it misspelled as orchata or horchatta, but horchata is the correct spelling.
What is horchata made of?
Mexican horchata is made from rice soaked with cinnamon, blended with water, strained and sweetened with sugar and vanilla. Many recipes add almonds or milk for extra creaminess. Spanish horchata is a different drink made from tiger nuts (chufa).
How long does homemade horchata last?
Keep homemade horchata covered in the fridge for 3 to 4 days. It separates as it sits, so stir or shake it before pouring. If it smells sour or tastes fizzy, throw it out.
Can you make horchata with cooked rice?
Raw rice is best, because soaking and blending it gives the classic creamy body without a starchy, porridge-like taste. In a pinch, blend 1 1/2 cups cooked rice with the water and cinnamon, but expect a thicker, slightly heavier drink.
Is horchata dairy-free?
It can be. Traditional Mexican horchata is often made with just rice, water, cinnamon and sugar. Leave out the milk and use extra water, or swap in almond or oat milk for a creamy dairy-free version.
