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You are here: Home / Beverages / Horchata

Horchata

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

Agua de Horchata

Horchata is Mexico’s famous cinnamon-infused rice water drink. Is it worth it to make homemade? Absolutely! Of course, you can buy horchata concentrate and it’s super easy to use but it doesn’t compare to the real stuff.

We’ll show you how to make traditional horchata from scratch using rice, not rice flour. Sweetened condensed milk gives it its refreshing sweet taste.

Pitcher of Horchata Agua Fresca
Glass of Authentic Horchata

How to Make

You will need the following to make horchata. When you prepare it with soaked rice the texture is smooth, not chalky.

Ingredients

  • 1.5 cups rice
  • 1 can (14oz.) sweetened condensed milk (reduce by half for a mildly sweet drink)
  • 1 cup whole milk
  • 5 cups hot water
  • 2 cinnamon sticks
  • 1 tsp.ground cinnamon (add to taste)
Ingredients to Make Authentic Horchata

Process

In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.

Mixing Base for Horchata

Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.

Adding Hot Water to Base

Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours.

We recommend refrigerating overnight for a more concentrated flavor.

Mixing Bowl with Horchata Base Covered in Plastic

After refrigerating, uncover the mixture. Remove the cinnamon sticks and discard.

Discarded Cinnamon Sticks

Strain the mixture to separate the rice. Reserve the liquid.

Straining Horchata Mixture
Straining Soaked Rice

Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.

Rice in Blender

Strain the blended rice back into the reserved liquid.

Second Straining

Check to make sure that the rice has been completely liquified. There shouldn’t be any bits of rice remaining in the strainer. If there is blend the horchata mixture again.

Checking Horchata Mixture for Texture

Serving

Serve over ice with a sprinkle of cinnamon. You can garnish each glass with a cinnamon stick if you like for a posher presentation.

Glass of Homemade Horchata

Variations

Boozy Horchata

  • Turn horchata into a grownup alcoholic beverage by adding half a shot of your favorite rum or vodka to each glass. It’s great with a splash of Kahlua too.

Fruity Horchata

  • Strawberry horchata – when you are blending the soaked rice add 1 cup of sliced strawberries and prepare as usual.
  • Mango horchata – when you are blending the soaked rice add 1 cup of sliced mango and prepare as usual.
  • Apple horchata – when you are blending the soaked rice add 1 cup of sliced peeled apple and prepare as usual.

Dairy-free

  • You can make it without milk. Substitute 1 cup of unflavored, unsweetened almond milk for the whole milk and prepare as usual.
Glass of Authentic Horchata Topped with Cinnamon

Provecho!

Glass of Authentic Horchata
Print Pin
3.88 from 50 votes

Horchata Recipe

How to make authentic Horchata, Mexico's famous cinnamon-infused rice water drink. It's mild slightly sweet cinnamon infused flavor complements spicy Mexican food. It's one of many delicious aguas frescas prepared in Mexican homes.
Course Beverage
Cuisine Mexican
Keyword Horchata Drink, Horchata Recipe, How to Make Horchata
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6 10 oz. cups
Calories 461kcal
Author Andrés Carnalla

Ingredients

  • 1.5 cups rice
  • 1 can 14oz. sweetened condensed milk
  • 1 cup whole milk
  • 5 cups hot water
  • 2 cinnamon sticks
  • 1 tsp.ground cinnamon add to taste

Instructions

  • In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
  • Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
  • Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
  • Uncover the mixture. Remove the cinnamon sticks and discard.
  • Strain the mixture to separate the rice. Reserve the liquid.
  • Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
  • Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
  • Serve over ice with a sprinkle of cinnamon.

Notes

Substitutions
  • For a less sweet drink, reduce the sweetened condensed milk by half.
  • For a dairy-free horchata, substitute 1 cup of unsweetened, unflavored almond milk for the whole milk.
  • If it is too thick, add 1 cup cold water and stir well.
Storage
  • Horchata will keep for 2 days in the refrigerator.

Nutrition

Calories: 461kcal | Carbohydrates: 89g | Protein: 12g | Fat: 10g | Sodium: 131mg | Sugar: 51g

More Aguas Frescas

Some more of our favorite Mexican drinks.

  • Chia Lime Water
  • Pineapple Water
  • Guayaba Water
  • Jamaica
  • Cucumber Water

More Beverages

  • Champurrado (Chocolate Atole)
  • Classic Mexican Margarita
  • Agua de Melon
  • Mangonada

Reader Interactions

Comments

  1. Chris says

    July 05, 2021 at 1:06 pm

    4 stars
    So, question…

    Am I using cooked or uncooked rice?

    I tried this recipe yesterday, let it (uncooked rice) soak overnight. The rice was still quite firm and a bit chalky. I think I screwed up the blending of the rice as I forgot the part about adding liquid to the strained rice so I ended up with something akin to cream of wheat after the blending. It didn’t mix with the liquid and I ended up straining it back out which left me with a liquid that was very close to what I know to be horchata (American, only know horchata from local “taco stands”). However, I would add – be absolutely sure to use “fresh” whole milk if you are going that route; I think ours was not quite fresh as it had a bit of a sour taste which really came through in the end product.

    Reply
    • MARK says

      September 28, 2021 at 11:12 am

      You are supposed to use uncooked rice. Your error was that you did not add liquid to the rice in the blender. I bought some horchata recently already made at a local hispanic grocery store and it was wonderful. Since then I have been researching how to make it.

      Reply
  2. Andrea Stephens says

    May 26, 2022 at 7:29 am

    5 stars
    Favorite recipe for horchata!

    Reply
  3. Taylor says

    July 07, 2022 at 10:30 pm

    To make it dairy free, you note the almond milk can be used in place of whole milk. However there are no substitutions given for the sweetened condensed milk. What can be used? I might just use cream of coconut but that will likely change the flavor drastically.

    Reply
    • chelsoon says

      August 23, 2022 at 5:04 pm

      I recommended doubling the milk with almond milk and then adding sugar – experiment with your sweetness level and tasting as you go. 3/4 cup is usually good but start with 1/2 cup and add quarter cups until reaching your desired sweetness

      Reply
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Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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