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Horchata is a refreshing, creamy, and slightly spiced Mexican drink that’s perfect for cooling down on a hot day or pairing with your favorite Mexican-inspired meals. Made with simple pantry staples, this easy homemade horchata recipe brings the authentic flavors of cinnamon, vanilla, and sweetened rice milk to your kitchen.
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Cuisine: Mexican
Prep Time: 5 minutes
Resting Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6
Why You’ll Love Making It
- Authentic & Refreshing – This traditional Mexican drink is creamy, lightly spiced, and perfect for cooling off on a warm day.
- Easy to Make – Just blend, soak, strain, and stir! Minimal effort for maximum flavor.
- Customizable Sweetness – Adjust the sugar to your taste for a perfectly balanced drink.
- Make-Ahead Friendly – Horchata gets even better as the flavors meld overnight.
- Pairs Perfectly with Mexican Dishes – Serve it alongside tacos, enchiladas, or tamales for an authentic experience.
Ingredients
- 1 cup uncooked long grain white rice – The base of the horchata, lending its starchiness for a creamy texture. Rinse well to remove excess starch.
- 4 cups water – Used to soak and extract the flavors from the rice and cinnamon.
- 1 cinnamon stick – Infuses warm spice into the drink for that classic horchata taste.
- 1 cup evaporated milk – Adds richness and a slightly caramelized depth of flavor. Substitute with whole milk for a lighter version.
- 4-8 tablespoons granulated sugar – Sweetens the drink; start with less and adjust to taste.
- 2 teaspoons vanilla extract – Enhances the flavor with warm, sweet notes.
- ½ teaspoon ground cinnamon – A finishing touch of spice that enhances the drink’s aroma.
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Instructions
Step 1: Blend the Rice and Cinnamon
In a high-speed blender, combine the rinsed rice, water, and cinnamon stick. Blend on high for about 1 minute until the rice is broken into small granules. The mixture should look cloudy and slightly gritty. Pour the mixture into a large pitcher or bowl and let it sit overnight (or at least 8 hours) at room temperature. This soaking process allows the rice and cinnamon to fully infuse into the liquid, giving it a rich and creamy texture.
Step 2: Strain the Rice Mixture
Once the mixture has rested, strain it through a fine-mesh sieve or cheesecloth-lined strainer into a clean pitcher. Press the rice solids with a spoon to extract as much liquid as possible, then discard the leftover rice. The strained liquid is now your horchata base.
Step 3: Add the Remaining Ingredients
To the strained liquid, stir in the evaporated milk, 4 tablespoons sugar, vanilla extract, and ground cinnamon. Stir well until the sugar is fully dissolved. Taste the mixture and adjust the sweetness by adding more sugar one tablespoon at a time until it reaches your preferred taste.
Step 4: Chill and Serve
Cover the pitcher and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a good stir, as some of the cinnamon may settle at the bottom. Pour over a glass filled with ice and serve immediately.
FAQs
Can I make horchata ahead of time?
Yes! Horchata actually tastes better after sitting for a few hours, allowing the flavors to deepen. Store it in an airtight container in the fridge for up to 4 days. Stir well before serving, as separation is natural.
Can I use ground cinnamon instead of a cinnamon stick?
Yes, but using a cinnamon stick during the soaking process gives a smoother, more authentic flavor. If using ground cinnamon, add ½ teaspoon while blending and another ½ teaspoon before chilling for the best taste.
