This traditional horchata recipe creates the perfect creamy Mexican rice drink that’s both refreshing and satisfying. Making homemade horchata is surprisingly simple and requires just a few pantry staples you likely already have.
I’ve been perfecting this recipe for years, serving it at family gatherings and taco nights. The result is a smooth, cinnamon-spiced beverage that rivals any restaurant version. With minimal prep time and incredible flavor, this authentic horchata will become your go-to summer drink.
What Is Horchata?
Horchata is a beloved Mexican beverage made from rice, milk, and warm spices. This creamy drink has roots in Spanish cuisine but has become a staple in Mexican restaurants across America. The traditional horchata de arroz (rice horchata) differs from Spanish horchata de chufa, which uses tiger nuts instead of rice.
The drink’s signature flavor comes from blending soaked rice with cinnamon sticks, creating a naturally sweet and creamy base. Mexican horchata typically includes vanilla and sugar, making it taste like liquid rice pudding with warming spice notes.
Horchata Ingredients You’ll Need
These simple ingredients create the perfect balance of creamy texture and aromatic spice:
- 1 1/2 cups uncooked long-grain white rice
- 2 Mexican cinnamon sticks (or Ceylon cinnamon)
- 4 cups hot water (divided)
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/3 to 1/2 cup granulated sugar (adjust to taste)
Step-by-Step Instructions
Making authentic horchata requires patience but minimal active work. The key is allowing enough soaking time for maximum flavor extraction.
- Prepare the Base. Add rice, 2 cups hot water, and cinnamon sticks to your blender. Blend until the rice and cinnamon are roughly chopped, about 1-2 minutes. Pour in the remaining hot water and blend again for 30 seconds.
- Soak Overnight. Transfer the mixture to a pitcher or container with a tight-fitting lid. Refrigerate for at least 8 hours or overnight. This soaking period allows the rice to soften completely and the cinnamon to infuse throughout.
- Strain and Finish. Pour the soaked mixture through a fine-mesh strainer or cheesecloth into a clean pitcher. Press the solids to extract maximum liquid, then discard the rice pulp. Stir in milk, vanilla, ground cinnamon, and sugar to taste.
Pro Tips for Perfect Horchata
Getting restaurant-quality results at home requires attention to these key details:
- Use the Right Rice Long-grain white rice works best because it breaks down easily and creates a smooth texture. Jasmine or basmati rice are excellent choices. Avoid short-grain rice, which can make the drink too thick.
- Choose Quality Cinnamon Mexican cinnamon (canela) or Ceylon cinnamon provides the most authentic flavor. These varieties are sweeter and more delicate than regular cassia cinnamon. If you can’t find Mexican cinnamon sticks, use Ceylon cinnamon or reduce the amount of regular cinnamon sticks.
- Strain Thoroughly Double-straining through cheesecloth creates the smoothest texture. Some people prefer a slightly grainy horchata, but most enjoy the silky consistency that proper straining provides.
Horchata Variations to Try
This versatile recipe adapts easily to different dietary needs and flavor preferences:
- Dairy-Free Horchata Replace whole milk with unsweetened almond milk, coconut milk, or oat milk. Coconut milk creates an extra creamy texture, while almond milk keeps the drink lighter.
- Sweetened Condensed Milk Version Substitute 1/2 cup sweetened condensed milk for the regular milk and sugar. This creates a richer, more dessert-like drink that’s popular in some regions.
- Spiced Horchata Add a pinch of nutmeg or cardamom during the soaking process for extra warmth. Some families include a small piece of fresh ginger for a subtle kick.
Serving and Storage Tips
Fresh horchata tastes best when served properly chilled over ice. Follow these guidelines for optimal results:
- Always stir well before pouring, as the ingredients naturally separate
- Garnish with a cinnamon stick and a light dusting of ground cinnamon for authentic presentation
- Serve immediately over ice for the best texture and temperature
- Store homemade horchata in the refrigerator for up to 3 days in a sealed container
- The flavors actually improve after the first day as they meld together
- Give it a good stir before each serving since separation is completely normal
Why This Recipe Works
After making horchata countless times for my family, I’ve discovered these key factors that make this recipe successful:
- The overnight soaking period is non-negotiable for releasing rice starch and creating natural creaminess
- Hot water initially helps break down the rice faster than cold water
- Long soaking time ensures maximum flavor extraction from both rice and cinnamon
- Whole milk creates the richest texture, but plant-based alternatives work beautifully too
- The right balance of sweetness and spice can be adjusted to suit individual taste preferences
- Proper straining technique removes grittiness while maintaining the drink’s signature creamy texture
This homemade horchata recipe delivers authentic flavors with simple techniques. Whether you’re hosting a Mexican dinner party or just craving a refreshing treat, this traditional beverage never disappoints. The creamy, cinnamon-spiced drink pairs perfectly with spicy foods and makes any meal feel special.
Easy Homemade Horchata Recipe
Ingredients
Equipment
Method
- Prepare the Base: Add rice, 2 cups hot water, and cinnamon sticks to your blender. Blend until the rice and cinnamon are roughly chopped, about 1-2 minutes. Pour in the remaining hot water and blend again for 30 seconds.
- Soak Overnight: Transfer the mixture to a pitcher or container with a tight-fitting lid. Refrigerate for at least 8 hours or overnight. This soaking period allows the rice to soften completely and the cinnamon to infuse throughout.
- Strain and Finish: Pour the soaked mixture through a fine-mesh strainer or cheesecloth into a clean pitcher. Press the solids to extract maximum liquid, then discard the rice pulp. Stir in milk, vanilla, ground cinnamon, and sugar to taste.
- Serve: Stir well before serving and serve over ice. Garnish with a cinnamon stick and light dusting of ground cinnamon for authentic presentation.