A creamy, refreshing, cinnamon flavored Mexican drink that will knock your socks off with flavor! It’s festive and perfect for any occasion.
Everyone loves this cinnamon drink that is full of flavor. It’s practically a treat, so if you love cinnamon-filled goodness like this Horchata, you’ll also love our Arroz con Leche.
What is Horchata?
Have you ever tried Horchata?! It’s a drink made with milk and ground up rice. It’s mixed with cinnamon and a little vanilla. It’s sweet, delicious, and is found in most Mexican restaurants.
But did you know you can make it right in your own kitchen? This recipe is SUPER easy too. If you’ve never tried horchata, now is your chance!
What’s the difference between Mexican horchata and Spanish horchata? Mexican horchata is made with ground rice and Spanish horchata is made with tiger nuts (a tuber—like a sweet potato—but smaller and striped on the outside).
Today we are making a Mexican horchata that is made with ground rice. Follow the recipe and enjoy!!
How to Make Horchata
BLEND. Start by adding uncooked rice, 2 cups water, and cinnamon sticks to your blender. Blend everything until roughly ground. Add the rest of the water and blend for an additional minute. Pour this into a pitcher and refrigerate overnight (or at least 4 hours).
STRAIN. Strain the ground rice mixture through a sieve (or mesh strainer) and discard any chunks. Now add in the milk, vanilla, cinnamon, and sugar into the rice water and chill before serving.
SERVE. You can serve horchata chilled over ice or you can heat it up and serve it warm. There is no wrong way because both are divine!
Tips, Tricks + Storing
SOAK RICE. You can soak the rice in a bowl of water all night to soften slightly. This will make it easier to blend and grind up. Strain the rice before beginning to make horchata.
CHILL. Make sure to chill the rice mixture for at least 4 hours. I usually do this step the day before so I can chill it overnight.
STORING. Store your horchata in a pitcher chilled in the fridge. It will last for about a week! You can also freeze it in a freezer-safe container for up to a month.
If you love horchata, you’ll also love this Mexican hot chocolate recipe!
For more Mexican recipes, check out:
- Add uncooked rice, and 2 cups water and cinnamon sticks to your blender and blend until roughly ground. Add the rest of the water and blend for an additional minute. Pour this into a pitcher and refrigerate overnight (or at least 4 hours).
- Strain the mixture through a mesh strainer and discard chunks.
- Add milk, vanilla, cinnamon and sugar into the rice water and chill before serving over ice.