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
Can I repost this on my blog?
I just visited Merida and the hostel owner made us some, I would like to share the recipe 😀
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
How long will it keep in the fridge?
It should keep well for 3-5 days. enjoy!
Trying this recipe easy enough I love the less sugar part. Thank you
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.
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.
Does brown rice work?
Hi Bethany, that should work fine!
Do you cook the rice first?
No, the rice is uncooked 🙂
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?
I like nuts in general but what if the tiger bites you?
Want to come over and sample some nuts?
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
how much condensed milk?
how much condensed milk?
Condensed is in the authentic methods because it also help it keep longer
Sweet AND condensed ?
How much condensed milk would you use?
Recipe with sweetened condensed milk please?!?!?!