This Horchata Recipe is one of those drinks that just hits different on a warm afternoon. The first time I tried horchata, I was sitting at a tiny taqueria with red plastic chairs and paper napkins, and I honestly didn't know what to order. The lady behind the counter pointed to the big glass jar on the counter and said, "Try this." One sip and I was done. I've been making it at home ever since.
The best part? This homemade horchata recipe only needs a handful of pantry staples, a blender, and a little patience overnight. No fancy equipment, no hard-to-find ingredients. If you love refreshing drinks with a cozy twist, you might also enjoy this Vanilla Raspberry Iced Latte, a tall glass of Homemade Peach Juice, or this crowd-pleasing Pina Colada Punch. And if you're really in a drink mood, Matcha Bubble Tea and a creamy Strawberry Cheesecake Protein Shake are always good ideas too.
Why You'll Love This Recipe
This homemade horchata recipe is the kind of drink that earns a permanent spot in your summer rotation. Here's why it's so worth making:
- It's incredibly easy with simple, everyday ingredients
- The overnight soak does all the real work while you sleep
- It's naturally customizable, sweeter, spicier, or even vegan with almond milk
- It pairs beautifully with tacos, enchiladas, or anything with a little heat
- Kids and adults both go absolutely crazy for it
Jump to:
Ingredients
Here's everything you'll need to make this refreshing horchata recipe at home.
Simple pantry staples, nothing complicated.
- 1 ½ cups uncooked long-grain white rice: This is the heart of the horchata recipe. Long-grain white rice blends smoothly and gives the drink its creamy, slightly starchy base.
- 2 Mexican cinnamon sticks: Mexican cinnamon is softer and more fragrant than regular cinnamon, and it blends much easier. It gives this horchata recipe its warm, signature spice.
- 4 cups hot water: Hot water helps soften the rice and draw out the flavor of the cinnamon sticks during blending and soaking.
- 2 cups milk (or almond milk for a vegan version): Added after straining, milk gives the horchata recipe its creamy, smooth finish. Almond milk works beautifully if you want a dairy-free version.
- 2 teaspoons vanilla extract: Vanilla rounds out the sweetness and adds that cozy, bakery-style warmth to the drink.
- 2 teaspoons ground cinnamon: Stirred in at the end for an extra layer of cinnamon flavor that makes this horchata recipe taste deep and spiced.
- ⅓ to ½ cup granulated sugar (to taste): Sweeten it to your liking. Start with ⅓ cup and add more if you want it sweeter.
See recipe card for quantities.
How to Make This Horchata Recipe
Follow these simple steps and you'll have a gorgeous, creamy horchata recipe ready to pour over ice.
Blend the base: Add the rice, 2 cups of hot water, and the cinnamon sticks to your blender. Blend until the rice and cinnamon sticks are roughly ground. It won't be completely smooth yet, and that's totally fine.
Add the remaining water: Pour in the remaining 2 cups of hot water and blend again until everything is fully combined. The mixture will look milky and tan with flecks of cinnamon throughout.
Refrigerate: Pour the blended mixture into a pitcher or container with a fitted lid and place it in the refrigerator overnight, or for at least 8 hours. This is where the magic happens. The rice slowly infuses the water with its starchy, creamy flavor and the cinnamon deepens beautifully.
Strain the mixture: After refrigerating, pour the mixture slowly through a fine mesh strainer or cheesecloth into a clean pitcher. Press gently to squeeze out as much liquid as possible. Discard the rice solids.
Finish the horchata: Stir in the milk, vanilla extract, ground cinnamon, and sugar. Start with ⅓ cup of sugar, taste it, and add more if you'd like. Give it a good stir until the sugar is fully dissolved.
Serve: Stir the horchata recipe well right before serving since it can settle a little. Pour over a tall glass of ice and enjoy every cold, creamy sip.
Easy Substitutions for This Horchata Recipe
This horchata recipe is wonderfully flexible. Here are a few simple swaps:
- Almond milk works perfectly in place of regular milk for a vegan horchata recipe
- Oat milk is another great dairy-free option with a slightly richer flavor
- Condensed milk can replace some or all of the sugar for a sweeter, creamier horchata recipe with condensed milk style
- Star anise can be added to the blend along with the cinnamon if you want a slightly spiced, aromatic horchata recipe with star anise flavor
- Brown sugar instead of granulated sugar adds a subtle caramel depth
- A shot of espresso stirred in turns this into a horchata recipe coffee style that's absolutely delicious over ice
Equipment You'll Need
Keep it simple. This horchata recipe doesn't ask much of your kitchen.
- Blender - for grinding the rice and cinnamon sticks
- Fine mesh strainer or cheesecloth - for straining out the rice solids cleanly
- Pitcher or container with a lid - for soaking overnight and storing
Storage Tips
This horchata recipe stores really well in the fridge, which makes it perfect for prepping ahead.
Keep your finished horchata recipe in a sealed pitcher or jar in the refrigerator for up to 4 to 5 days. Always give it a good stir before pouring since the cinnamon and rice starch can settle to the bottom. Do not freeze it, as the texture changes and separates once thawed.
Expert Tips for the Best Horchata Recipe
A few small things that make a big difference:
Stir before every pour. The cinnamon settles fast, so give it a stir every time for the best flavor.
Don't skip the overnight soak. The longer the rice soaks, the creamier and more flavorful your horchata recipe will be. Eight hours is the minimum but overnight is better.
Use Mexican cinnamon sticks if you can find them. They're softer, more fragrant, and blend much more easily than Ceylon or Cassia cinnamon sticks.
Strain twice if you want a silky smooth texture. A first pass through the strainer, then a second pass through cheesecloth makes the horchata recipe extra clean and creamy.
Taste before adding all the sugar. Everyone likes their horchata recipe at a different sweetness level. Start with less and build up.
FAQ
What is horchata made of in Spain?
The Spanish horchata recipe is actually quite different from the Mexican version. In Spain, horchata is made from tiger nuts, also called chufa, which are small root vegetables. It has a naturally sweet, nutty flavor. This recipe is the Mexican-style horchata recipe made from white rice, cinnamon, vanilla, and milk, which is the version most people in North America know and love.
Is horchata drink healthy?
This horchata recipe is a treat drink rather than a health drink, but it's made from real, simple ingredients with no artificial flavors or preservatives. Using almond milk and reducing the sugar makes for a lighter vegan horchata recipe. Each serving has about 269 calories, so it's best enjoyed as a refreshing occasional drink alongside a good meal.
Is horchata always rice milk?
Not always. The Mexican horchata recipe is traditionally made with rice, but the Spanish version uses tiger nuts. Some regional variations use almonds, sesame seeds, or even oats. That said, when most people in the U.S. ask for a horchata recipe, they mean this creamy, cinnamon rice drink version.
Why is horchata made of rice?
The Mexican horchata recipe uses rice because it was an inexpensive, widely available ingredient that naturally creates a creamy, mild base when soaked and blended. Rice absorbs the cinnamon and vanilla beautifully and produces that signature slightly thick, sweet texture that makes this horchata recipe so satisfying and refreshing.
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Homemade Horchata
Ingredients
Equipment
Method
- Add rice, hot water, and cinnamon sticks to a blender. Blend until the rice and cinnamon sticks are coarsely ground.
- Add the remaining water to the blender and blend again.
- Pour the blended mixture into a pitcher or container with a lid and refrigerate overnight or for at least 8 hours.
- Once ready, strain the rice mixture through a fine mesh strainer or cheesecloth into a pitcher, discarding the rice.
- Stir in the milk, vanilla, cinnamon, and sugar to your preference.
- Chill until ready to serve. Stir before serving and serve over ice.
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