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Horchata

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The easiest, creamy and slightly sweet homemade Authentic Mexican Horchata. 

A tall, clear glass of Mexican horchata sprinkled with cinnamon and sitting on a wood table surrounded by cinnamon sticks.

It’s almost Cinco de Mayo guys!  A good excuse to throw a party with your friends and make some awesome homemade Mexican food! I’ll be making several of my favorite Mexican dishes, particularly Authentic Mexican Rice and Cantina-Style Salsa.

Creamy white horchata in a tall clear glass topped with cinnamon.

I’ve found that my way of judging the quality of a Mexican restaurant is by tasting their Horchata. It can’t be overly sweet or I’m completely turned off.

Horchata is essentially made out of rice, milk, vanilla, and cinnamon.  There’s an important balance to the creamy rice and cinnamon flavors. This homemade Horchata recipe is incredibly easy to make and DELICIOUS!

Consider serving with:

 

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4.75 from 12 votes
Horchata
Print Recipe
Prep Time
8 hrs
Total Time
8 hrs
 

The easiest, creamy and slightly sweet homemade Authentic Mexican Horchata.

Course: Beverage
Cuisine: Mexican
Keyword: horchata de chufa, mexican horchata
Unit: cup, teaspoon
Servings: 6
Calories: 191 kcal
Author: Lauren Allen
Ingredients
  • 1 1/3 cups uncooked long-grain white rice s
  • 2 cinnamon sticks
  • 4 cups water , divided
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/3 - 1/2 cups granulated sugar , to taste
Instructions

  1. To a blender, add rice, 2 cups of water, and 2 cinnamon sticks. 

  2. Blend about for 2 minutes or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again. 

  3. Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight (or for at least 8 hours). 

  4. Pour the rice mixture into a fine mesh strainer, into a pitcher. Discard the rice. 

  5. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.

Recipe Video

Recipe Notes

Serve this with one of my favorite authentic Mexican meals.

 

Adapted from All Recipes

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The easiest, creamy and slightly sweet homemade Authentic Mexican Horchata. | Tastes Better From Scratch

The easiest, creamy and slightly sweet homemade Authentic Mexican Horchata.  | tastesbetterfromscratch.com #easy #homemade #authentic #receta
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Comments

  1. I love Horchata.To make it even easier instead of milk and sugar I use sweet and condensed milk. a really good creamy flavor and i know the sugar in blended and not grainy that I sometimes get.
    Thanks for all you great tips and easy recipes

    Reply

  2. I’ve been meaning to make this for a while. Looks good enough to drink! I’ve been reading about the history of the drink. The etymology is confusing but some sources, such as the Oxford Companion to Food, indicates that the North Africa, “horchata de chufa,” made from tiger nuts, is the origin of this one.

    What are your thoughts on almonds?

    Reply

  5. This recipe made a fair approximation of the horchata I get at my favorite local Mexican restaurant. I didn’t realize it was so easy. I definitely recommend using Mexican vanilla if you can get it. Also, in response to Eric, almonds are a great addition.

    Reply

  6. I have made this twice now because the first time was such a hit. Thank you for a delicious and easy recipe. I used cinnamon chunks instead of the sticks because it was what I had on h and and it worked very well.

    Reply

  9. I love horchata but making my own never seems to get me enough rice flavor. I have tried leaving it for days, starting with hot water, blending it a lot, nothing is doing it. Any ideas? When in Mexico I asked my friends how to do it and they all said buy Klass (powdered mix) but it is way too sweet for me. Help, I can’t afford to have to go out to eat all the time. Lol

    Reply

  13. Has anyone tried using all rice milk–just make more of it and leave out the cow/condensed milk? I have been looking for a recipe that is less sweet–so thanks! I look forward to trying this.

    Reply

  14. Thank you so much for the recipe, it is very approximate to the Horchata we drink in Mexico. Cinco de mayo is not a real Mexican thing thou, we celebrate our independence day on September 15th.

    Reply

  16. I made this recipe and also made it with store bought rice milk and store bought almond milk. It all is very similar in flavor. The store bought rice milk or almond milk eliminated the overnight wait and the need to carefully filter the rice particulates. I also experimented with using cinnamon oil instead of sticks and powders but the flavor of the cinnamon changes noticeably. The sticks and powder impart a Cinnabon flavor while the oil imparts a Red-Hot candy flavor. But if you like cinnamon, both are enjoyable. But use the oil very sparingly – only about 1/16th of a tsp. for the entire recipe.

    Reply

  18. I made this recipe and another one which included almonds and condensed milk. They were both really good. I preferred the almond one, but my teenage daughter preferred this one, and since it was MUCH easier to make, this will be my go-to recipe. My daughter liked that it was less sweet and lighter than the other one. I used 1/3 cup sugar.

    Reply

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