This authentic Mexican horchata recipe delivers the perfect balance of creamy, sweet refreshment that’ll transport you straight to a sunny plaza. The 8-hour prep allows the rice and cinnamon to fully infuse, creating that signature silky-smooth texture you’ll love.
With just 269 calories per serving and packed with calcium, this traditional rice drink offers a healthier alternative to sugary beverages while still satisfying your sweet cravings.
Ingredients for Classic Horchata
- Long-grain white rice: 1½ cups, uncooked – forms the creamy base
- Mexican cinnamon sticks: 2 pieces – adds authentic flavor
- Hot water: 4 cups – helps soften the rice
- Milk or almond milk: 2 cups – creates smooth texture
- Vanilla extract: 2 teaspoons – enhances sweetness
- Ground cinnamon: 2 teaspoons – for extra warmth
- Granulated sugar: ⅓ to ½ cup – adjust to taste
Step-by-Step Instructions
- Initial Blend: Combine rice, 2 cups hot water, and cinnamon sticks in blender until coarsely ground
- Second Blend: Add remaining water and blend again for consistency
- Rest Period: Transfer to a container and let it rest overnight (minimum 8 hours)
- Strain: Pour through fine mesh strainer, collecting the liquid and discarding rice
- Final Mix: Stir in milk, vanilla, ground cinnamon, and sugar until well combined
- Serve: Chill thoroughly, stir well, and serve over ice for a refreshing drink
Storage Tips
Your homemade horchata will stay fresh in the fridge for up to 5 days. Keep it in a sealed pitcher or container, and give it a good stir before each serving since the ingredients naturally settle over time. If you notice any separation, that’s totally normal – just stir and enjoy!
Variations
Love this classic horchata? Try these tasty twists! Switch regular milk for coconut milk for a tropical flavor, or use brown sugar instead of white for a deeper, caramel-like sweetness.
Some folks like to add a splash of rum for grown-up parties. You can also toss in a few blanched almonds during the soaking step for an extra nutty taste.
Serving Ideas
Horchata is perfect for any Mexican feast! Pour it over ice in tall glasses and top with a sprinkle of cinnamon. It’s amazing with spicy dishes like tacos or enchiladas since it helps cool down the heat.
For a fun twist, blend it with ice for a smoothie-style drink, or use it as creamer in your morning coffee. Kids love it with cookies or sweet bread for an after-school treat!
Time-Saving Tips
While horchata needs time to develop its flavors, you can prep it easily! Start soaking the rice mixture before bed, and you’ll have perfect horchata ready for the next day.
If you’re in a rush in the morning, strain the mixture into a separate container while getting ready – this way you can add the remaining ingredients whenever you have a free moment.
Horchata
Equipment
- Blender
- Fine mesh strainer or cheesecloth
- Pitcher
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 2 Mexican cinnamon sticks
- 4 cups hot water
- 2 cups milk or almond milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/3-1/2 cups granulated sugar to taste
Instructions
- To a blender, add rice, 2 cups of hot water, and 2 Mexican cinnamon sticks. Blend until the rice and cinnamon sticks are roughly ground.
- Add the remaining water and blend again.
- Pour contents into a pitcher or container with a fitted lid and refrigerate overnight or for at least 8 hours.
- Pour the rice mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard the rice.
- Stir in the milk, vanilla, cinnamon, and sugar (to your preference).
- Chill until ready to serve. Stir well before serving and serve over ice.
