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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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe April 2016. Updated July 2019 and April 2023.
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
I have to say my family absolutely loves Horchata… We usually do not go out but if we go to get Mexican food this is a treat for all of us. I followed the recipe exactly except for the sugar.. I added a can of sweet & condensed milk, after sweet & condensed milk can was empty I filled it to the top with whole milk then dumped in. AMAZING is the only word I can say about this recipe & the flavor of the drink. THANK YOU for sharing now we can enjoy this drink even at home!!!!
Do you have to wait 8 hours???
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.
Glad you liked it. Thanks for trying.
Hello,
How many Oz does this recipe prepare?
Thanks
It makes about 48 ounces
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.
It looks delicious. I wish this were in front of me right now.
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.
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.
Anyone try to substitute rice milk bought premade in the refrigerated section? Just curious
I was wondering the same thing, my husband is allergic to dairy.
Can I repost this recipe on my travel blog? I have just tried some in Merida today 😀
No
???