Horchata

This homemade Horchata is a creamy, refreshing Mexican drink made from rice, cinnamon, milk, and vanilla. It’s naturally sweet, full of comforting spice, and perfect for cooling off on a hot day or serving alongside your favorite Mexican dishes.

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Ingredients

• 1 ½ cups uncooked long-grain white rice
• 2 Mexican cinnamon sticks
• 4 cups hot water
• 2 cups milk (or almond milk for dairy-free)
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• ⅓ – ½ cup granulated sugar, to taste

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Instructions

1. Blend the Rice and Cinnamon
In a blender, combine rice, 2 cups of hot water, and 2 cinnamon sticks. Blend until the rice and cinnamon sticks are coarsely ground.

2. Add Remaining Water
Pour in the remaining 2 cups of hot water and blend again for a few seconds to combine.

3. Soak the Mixture
Transfer the mixture to a large container or pitcher with a lid. Refrigerate overnight, or for at least 8 hours, to allow the flavors to infuse.

4. Strain the Mixture
After soaking, pour the mixture through a fine mesh strainer or cheesecloth into a clean pitcher. Discard the rice solids.

5. Add the Remaining Ingredients
Stir in milk, vanilla extract, ground cinnamon, and sugar (adjusting sweetness to your taste). Mix well until fully combined.

6. Chill and Serve
Refrigerate until cold. Stir before serving and pour over ice. Enjoy your creamy, spiced horchata!

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Why You’ll Love This Recipe

• Refreshing and naturally sweet with warm cinnamon flavor.
• Simple ingredients and easy to make ahead.
• Customizable—make it dairy-free or adjust the sweetness.
• Perfect companion for tacos, spicy dishes, or desserts.
• A traditional Mexican favorite with a comforting homemade touch.

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Tips

• Use Mexican cinnamon (canela) for the best authentic flavor—it’s milder and more aromatic than regular cinnamon.
• Blend thoroughly, but don’t worry if the texture is a bit grainy—it will be strained later.
• Soak the mixture overnight for deeper flavor and smoother consistency.
• Always stir before serving, as cinnamon tends to settle at the bottom.

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Variations and Substitutions

• Dairy-Free Horchata: Use almond milk, oat milk, or coconut milk instead of dairy milk.
• Vegan Horchata: Swap the milk for plant-based options and use coconut sugar or maple syrup as a sweetener.
• Spiced Horchata: Add a pinch of nutmeg or clove for a warmer flavor.
• Coffee Horchata: Mix in a shot of espresso or cold brew for a caffeinated twist.

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FAQs

Can I make horchata ahead of time?
Yes! Horchata tastes even better after chilling for several hours. Store it covered in the fridge for up to 3 days.

Can I use brown rice?
You can, but it will give the drink a slightly nuttier flavor and a thicker texture.

Is horchata supposed to be gritty?
If properly strained, it should be smooth. For extra smoothness, strain twice or use cheesecloth.

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Serving and Suggestions

Serve chilled over ice with a sprinkle of cinnamon on top. It pairs wonderfully with tacos, enchiladas, churros, or flan. For a festive touch, garnish with a cinnamon stick or a drizzle of condensed milk.