Horchata Recipe

Horchata is a popular Mexican sweet drink that tastes a lot like rice pudding with cinnamon. It’s creamy, refreshing and super easy to make. While horchata is usually a nonalcoholic drink you can also find many “spiked” versions out there as well. So, in addition to this easy horchata recipe, I’ll share my favorite way to add a little alcohol.

Related: Next up, learn to make Mexican Coffee or an Iced Chai Latte.

Ingredients

  • Rice
  • Water
  • Milk
  • Vanilla extract
  • Cinnamon
  • Granulated white sugar

Directions

First, cook the rice and allow it to cool. Then add the rice and water to a blender and blend for one minute. Let rice and water sit in the blender for 2 hours and up to overnight.

Using a fine mesh strainer, strain the rice water. Add rice water, milk, sugar, cinnamon and vanilla. Blend for 30 seconds. Serve over ice.

Tips & Notes

  • To make a delicious spiked version, add 3 ounces RumChata to your iced horchata.
  • If you’re making the spiked version, I would personally enjoy it without sugar, since the RumChata is already so sweet. I’m a fan of semi-sweet cocktails, and you can always add more sugar later if you choose to!
  • You can use any kind of milk in this recipe! I usually use 2% dairy milk but a milk alternative like soy or oat milk will work just as well.
  • Store any leftover horchata in the refrigerator in a covered container for at least 3 days. If you notice the cinnamon settling at the bottom, give it a good stir before pouring over ice to serve.

More Iced Drink Recipes

Get the Recipe

A classic Mexican sweet drink made with rice, milk, cinnamon and sugar.

Yield 4

Prep 5 minutes

Soak Time 2 hours

Total 2 hours 5 minutes

Instructions

  • First, cook the rice and allow it to cool.

  • Then add the rice and water to a blender and blend for one minute.

  • Let rice and water sit in the blender for 2 hours and up to overnight.

  • Using a fine mesh strainer, strain the rice water.

  • Add rice water, milk, sugar, cinnamon and vanilla. Blend for 30 seconds. Serve over ice.

Notes

One third cup uncooked rice will produce the one cup of cooked rice needed for this recipe.
To make a delicious spiked version, add 3 ounces RumChata to your iced horchata.
If you’re making the spiked version, I would personally enjoy it without sugar, since the RumChata is already so sweet. I’m a fan of semi-sweet cocktails, and you can always add more sugar later if you choose to!
You can use any kind of milk in this recipe! I usually use 2% dairy milk but a milk alternative like soy or oat milk will work just as well.
Store any leftover horchata in the refrigerator in a covered container for at least 3 days. If you notice the cinnamon settling at the bottom, give it a good stir before pouring over ice to serve.

Nutrition

Nutrition Facts

Horchata Recipe

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Source

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