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This horchata recipe is a refreshing, cinnamon-flavored Mexican drink filled with flavor! It’s festive and perfect for any occasion.
Horchata is practically a cinnamon-filled treat like our Arroz con Leche. If you love horchata, you’ll also love our Mexican hot chocolate recipe!
We Love Horchata!
But what is horchata (pronounced “or-chaa-tuh”)?
It’s a drink made with milk and ground rice, mixed with cinnamon and a little vanilla. Everyone loves this cinnamon drink, especially with your Mexican meal.
Why we love this horchata recipe:
- Easy. It is SUPER easy and prepped in minutes.
- Delicious. It’s deliciously sweet and found in most Mexican restaurants.
- Enjoy any time. It is a refreshing beverage served with a main meal, dessert, or on its own.
Mexican horchata is made with ground rice and Spanish horchata is made with tiger nuts. We love both, but we are especially obsessed with this Mexican version!
Ingredients
- long-grain white rice uncooked – Rinse the rice to remove any dust before using it in the recipe. Soaking the rice in a bowl of water all night will soften it and make it easier to blend and grind. Strain the rice before beginning to make this homemade Horchata recipe.
- water
- cinnamon sticks
- milk – Replace cow’s milk with almond milk or coconut milk. The drink will have a different taste, but both are wonderful dairy-free alternatives
- vanilla extract
- ground cinnamon – Add more flavor by mixing some other spices like nutmeg, cloves, or star anise.
- sugar – The sugar can be increased or reduced depending on preference. Use an alternative sweetener like stevia, honey, or maple syrup
How to Make Horchata
- RICE. Add uncooked rice, 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 the rice milk into a pitcher and refrigerate overnight.
- STRAIN. Strain the mixture through a mesh strainer (or cheesecloth) and discard chunks.
- SEASON. Add milk, vanilla, cinnamon, and sugar into the rice water and chill before serving over ice, or heat it and serve it warm. There is no wrong way because both are divine!
Quick Tips
- Chill the rice mixture for at least 4 hours, overnight is best.
- Rice. Due to the blended rice, the texture with be grittier than traditional milk but this horchata recipe should still have a liquid consistency.
Storing Info
- STORE. Store your easy horchata recipe in a pitcher chilled in the fridge. It will last for about a week!
- FREEZE it in a freezer-safe container for up to a month.
For More Mexican Treats:
Horchata Recipe
Ingredients
- 1⅓ cup long-grain rice uncooked
- 5 cups water divided
- 2 cinnamon sticks
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ⅔ cup sugar
Instructions
- Add uncooked rice, 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.
- Strain the mixture through a mesh strainer (or cheesecloth) and discard chunks.
- Add milk, vanilla, cinnamon, and sugar into the rice water and chill before serving over ice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband LOVES horchata but was skeptical when I mentioned making it ourselves. After making this recipe he is completely sold and I’m sure he’s going to make this weekly!
Oh that’s wonderful! I’m glad to hear he loves the horchata!
I used a coffee grinder to pulverize the rice and cinnamon…Anxious and waiting…smell delicious…
But I will wait…
How did the Horchata turn out? Hopefully you enjoyed! Thanks for giving the recipe a try!
How did it turn out using the coffee grinder to pulverize the rice and cinnamon first? I just have a basic blender that doesn’t grind the rice very well. I just tried a different horchata recipe but am going to make this one. Sounds much better to use whole milk rather than evaporated. Thanks for the idea!
Ive actually made this recipe more than once first time I did the minimum time still had flavor cuz I just couldnt wait. I totally love tons of ice when drinking this. So the next time I did the overnight super ..and then I tried the same rice for the second time batch I honestly wouldnt do that the flavors didnt hit the same..but then again but I am learning to become better ..thank Lil Luna
You’re welcome! Thanks for giving the recipe a try!!
I love all of your Mexican recipes! This was so simple and easy and delicious!
This sounds delicious! Do you need to chill this for 4 hours if you plan to warm it up, or can you warm it up right after straining it? Any suggestions for warming it up?
Thanks! I haven’t tried it, right after. I have always chilled it. You can warm on low on the stove or possibly the crock pot.
Is there way to use substitute so much sugar?
My husband loves horchata and now he says this is the best he’s ever had
Do you know if I can substitute a different type of rice for the long-grain in the recipe? I have lots of basmati on hand..
I have not tried a different rice, but I would use ones similar to the long-grain types.
How many servings those this makes
Very good!
So glad you like it! Thank you!
This stuff is great! 1st time making it & it couldn’t be easier. Plan on adding rum to it later this evening
Glad you like it! Thank you!