This homemade Horchata recipe is so easy to prepare, made with rice, milk, vanilla, cinnamon, and water. It's my take on the popular favorite.
Do you love Mexican recipes as much as I do? Check out my versions of Tacos Al Pastor, Elotes, or Tres Leches Cake.
We love to make homemade Horchata at our house because I usually always have the ingredients I need, and it's easiest enough for my kids to do. Plus, horchata is an extra fun addition to taco night. I can't say this recipe is authentic, but it's my take on it and I think it tastes incredible. (Here's an authentic Horchata recipe from Isabel Eats.) Let me know how you make horchata, in the comments below!
What is Horchata?
Horchata (pronounced or-CHAH-tah) is a popular Mexican drink that is often described as a sweet rice milk beverage. Horchata is made out of rice, milk, vanilla, and cinnamon and is served in many Mexican restaurants. There's an important balance to the creamy rice and cinnamon flavors found in horchata and this homemade horchata recipe is my favorite.
How to Make Horchata:
Blend: Combine the rice, hot water, and cinnamon sticks in a blender and blend until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again. Pour contents into a pitcher or container with a fitted lid and refrigerate overnight (or at least 8 hours).
Strain: Pour the rice mixture into a fine mesh strainer or cheesecloth over a pitcher and discard the rice.
Finish Horchata: Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
What is Hochata de Chufa?
Horchata de chufa is popular in Spain and it differs from Mexican horchata (or horchata de arroz) in that Mexican horchata is made with rice and horchata de chufa is made with chufa (also known as tiger nuts).
Recipe Variations:
Vegan: To make this recipe vegan, simply substitute equal parts almond milk for the milk in the recipe.
You may also like these Mexican recipes:
- Wet Burrito
- Smothered Green Chili Chicken Burritos
- Authentic Mexican Rice
- Cheese Enchiladas
- Grilled Chicken Street Tacos
- Mole Enchiladas
- Esquites (Mexican Corn in a Cup)
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Recipe
Horchata
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 2 Mexican cinnamon sticks
- 4 cups hot water
- 2 cups milk , or almond milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ⅓ – 1/2 cups granulated sugar , to taste
Instructions
- To a blender, add rice, 2 cups of hot water, and 2 Mexican cinnamon sticks.
- Blend until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again.
- Pour contents into a pitcher or container with a fitted lid and refrigerate overnight or for at least 8 hours.
- Pour the rice mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard the rice.
- Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
Notes
Nutrition
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I originally shared this recipe April 2016. Updated July 2019 and April 2023.
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I’ve tried several other recipes, but this one is the closest I could find to the horchata that I’m used to drinking, the flavors are light and delicate and it pairs beautifully with chili, enchiladas, quesadillas, tacos, etc.
I’m obsessed with this recipe– the horchata is fantastic, so refreshing and delicious. It satisfies my sweet tooth while still tasting healthy and filling.
BEST HORCHATA I HAVE EVER TASTED
Fantastic recipe. I read through the comments to get an idea of how to troubleshoot. My first batch of water was hot to touch but not boiling and I pulsed it so the grains were broken up into smaller chunks- but not powder and I used all of of the rice – no more than 10-15 seconds tops. I emptied it into my bowl- The second batch of water I simply stirred in. I let it sit overnight before following the rest of the directions as it states. Wonderful, very tasty, not too sweet nor gritty. Exactly how I remember it in both Mexico and Panama!