Homemade Horchata Recipe

I’ve always been curious about horchata, but I figured it was too complicated to make at home. Every time I’d order one at a Mexican restaurant, I’d wonder what made it taste so creamy and sweet. Then my neighbor brought me a glass she made from scratch, and I realized I’d been overthinking it.

Turns out, horchata is actually pretty simple to whip up in your own kitchen. You don’t need any fancy equipment or hard-to-find ingredients. Just rice, cinnamon, and a few other pantry staples that you probably already have. The hardest part is waiting for everything to soak.

Want something refreshing on a hot day? This is your drink. Need a sweet treat that’s not too heavy? Same. I make a big batch and keep it in the fridge because it disappears fast around here.

What Kind of Rice Should I Use?

Long-grain white rice is your best bet for making smooth, creamy horchata. Jasmine or basmati rice work particularly well because they have a clean flavor that won’t compete with the cinnamon and vanilla. You can also use regular long-grain white rice from any brand – it doesn’t need to be anything fancy. Avoid using short-grain or brown rice, as they can make your horchata gritty or give it an overpowering nutty flavor that masks the traditional taste. Make sure your rice is uncooked and dry before you start, as this helps it break down properly during the soaking process.

Options for Substitutions

This traditional horchata recipe is pretty forgiving when it comes to swaps:

• Long-grain white rice: You can use jasmine or basmati rice instead of regular long-grain white rice. Avoid short-grain or brown rice as they’ll change the texture and flavor significantly.
• Mexican cinnamon sticks: If you can’t find Mexican cinnamon (canela), regular Ceylon cinnamon sticks work fine. In a pinch, you can add an extra teaspoon of ground cinnamon, but the flavor won’t be quite as rich.
• Milk: Any milk works here – whole milk gives the creamiest result, but 2% or even skim will do. For dairy-free options, almond milk is traditional, but oat milk or coconut milk work too.
• Granulated sugar: You can swap this with brown sugar for a deeper flavor, or use condensed milk (start with 1/4 cup and adjust to taste). Honey or agave work too, but add them gradually since they’re sweeter.
• Vanilla extract: Pure vanilla is best, but imitation vanilla will work in a pinch. You could also scrape the seeds from half a vanilla bean for extra flavor.

Watch Out for These Mistakes While Making

The biggest mistake when making horchata is not soaking the rice and cinnamon long enough, which results in a weak, watery drink – aim for at least 3 hours, but overnight soaking gives you the richest flavor and creamiest texture.

Another common error is skipping the straining step or not straining thoroughly enough, leaving you with a gritty drink instead of the smooth, creamy beverage horchata should be.

When blending, don’t rush the process – blend for a full 60-90 seconds to break down the rice completely, and always strain through a fine-mesh sieve or cheesecloth twice for the silkiest results.

Remember to stir well before serving since the ingredients naturally separate, and start with less sugar than you think you need since you can always add more to taste.

What to Serve With Horchata?

Horchata is perfect on its own as a refreshing drink, but it really shines when paired with spicy Mexican dishes since the creamy, sweet flavors help cool down the heat. Try serving it alongside tacos, enchiladas, or anything with jalapeños or hot sauce for a nice balance. It’s also great with churros or tres leches cake for dessert – the cinnamon notes in horchata complement these sweet treats perfectly. For a fun breakfast or brunch idea, pour it over ice with a shot of espresso for a Mexican-inspired iced coffee drink.

Storage Instructions

Refrigerate: Fresh horchata tastes best when kept cold in the fridge. Store it in a covered pitcher or mason jar for up to 3 days. The rice and cinnamon will naturally separate, so just give it a good stir or shake before pouring each glass.

Make Ahead: This drink is actually better when made a day ahead! The flavors have more time to blend together, making it taste even creamier and more flavorful. I like to make a big batch on Sunday for the whole week.

Serve: Always serve horchata over ice and give it one final stir before pouring. You can dust the top with a little extra ground cinnamon for that classic look. If it gets too thick after sitting, just add a splash of milk to thin it out.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	480-495 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 16-22 g
• Fat: 3-8 g
• Carbohydrates: 240-270 g

Ingredients

For the rice and cinnamon base:

• 2 sticks Mexican cinnamon (or Ceylon cinnamon for a milder flavor)
• 4 cups hot water
• 1 1/2 cups long-grain white rice (I like Lundberg Family Farms rice)

For the finishing:

• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 2 cups milk (or unsweetened almond milk for a dairy-free option)
• 1/3 to 1/2 cup granulated sugar (adjust to your sweetness preference)

Step 1: Blend Rice and Cinnamon

• 1 1/2 cups uncooked long-grain white rice
• 2 sticks Mexican cinnamon
• 2 cups hot water

In a blender, combine the uncooked long-grain white rice, 2 sticks of Mexican cinnamon, and 2 cups of hot water.

Blend until the rice and cinnamon sticks are roughly ground, about 1-2 minutes.

This extracts the flavor from the cinnamon and begins to break down the rice for the horchata base.

Step 2: Add Remaining Water and Blend Again

• 2 cups hot water

Add the remaining 2 cups of hot water to the blender.

Blend once again to further break down the rice and cinnamon mixture, ensuring maximum flavor and a smooth consistency.

Step 3: Soak the Mixture Overnight

Pour the blended rice and cinnamon mixture into a pitcher or a container with a fitted lid.

Refrigerate overnight, or at least 8 hours, to allow the flavors to fully infuse and the mixture to thicken.

I find that a longer soaking time makes the horchata creamier and more fragrant.

Step 4: Strain the Rice Mixture

After soaking, pour the rice mixture through a fine mesh strainer or cheesecloth into a clean pitcher or large bowl.

Discard the solids left behind to ensure a smooth horchata base.

Step 5: Mix in Milk, Vanilla, Cinnamon, and Sugar

• 2 cups milk or almond milk
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/3 to 1/2 cup granulated sugar, to taste

To the strained rice water, add the milk (or almond milk), vanilla extract, ground cinnamon, and granulated sugar.

Adjust the sugar to taste based on your preference.

Mix thoroughly to combine.

Chill in the refrigerator until ready to serve.

Stir well before pouring over ice.

For extra flavor, I like to use almond milk for a subtle nutty taste, but both options are delicious!