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.

Two glasses of Horchata in a glass with ice and topped with two cinnamon sticks and a sprinkle of cinnamon.

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).

A blender filled with rice, hot water, and cinnamon sticks to make homemade Horchata.

Strain: Pour the rice mixture into a fine mesh strainer or cheesecloth over a pitcher and discard the rice.

Horchata being poured into a glass through a fine mesh strainer.

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.

Two glasses of Horchata topped with two cinnamon sticks and a dusting of cinnamon and a bottle behind it.

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:

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Recipe

Horchata in a glass of ice topped with a cinnamon stick.
Prep 8 hours
Total 8 hours
Save Recipe

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

Serve this with one of my favorite Mexican meals.
 

Nutrition

Calories: 269kcalCarbohydrates: 53gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 42mgPotassium: 185mgFiber: 2gSugar: 15gVitamin A: 137IUVitamin C: 0.1mgCalcium: 136mgIron: 1mg

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I originally shared this recipe April 2016. Updated July 2019 and April 2023.

This post contains affiliate links.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Bill
1 year ago

5 stars
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.

Erin
1 year ago

5 stars
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.

Logan Turner
3 years ago

BEST HORCHATA I HAVE EVER TASTED

Caroline
5 years ago

5 stars
My daughter and I loved it! Thank you for sharing.

Kanaka Prado
5 years ago

I live in Hawaii and the room temperature for a non air conditioned room is normally around 80/85 degrees. I followed this recipe but I think it started to ferment, should I leave it in the refrigerator instead?

Lalagirl
5 years ago

Do you need to wash the rice first before adding to blender?

Heather
5 years ago

4 stars
Wow

Almost as good as my local Mexican Taqueria and cheaper than $4.75 a glass. I used whole milk and since I worked I only strained it for 8 hours. Es muy sabrosa! Gracias.

Christin
5 years ago

How long can I keep this on the counter? Can it be longer than 8 hours?

Jack
5 years ago
Reply to  Christin

I keep mine out for 12 it gives it more flavor

César
5 years ago

Can I use brown rice?

Christin
5 years ago

Can I use cheesecloth to strain?

Rachel Richard
6 years ago

5 stars
I’ve made this about three times so far. I have another sitting on my counter (for 8 hours) I actually tripled this time because it is just so good and refreshing! It is so much better than the store bought horchata in powder or syrup form. This is an easy recipe and so delicious!

Jademangham
6 years ago
Reply to  Rachel Richard

I bet this time it will be delish??

Rose
6 years ago

The recipe says to use long grain rice. Can I just use normal white rice from the store? Short rice, I guess. Thanks!

Maddog 77
6 years ago

5 stars
This was an amazing recipe love it!!!