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The first time I tried horchata was on a hot summer day at a small street market. The vendor handed me an ice-cold cup filled with a creamy, sweet drink dusted with cinnamon, and I was instantly hooked. There was something so refreshing yet comforting about it – like a cross between dessert and an icy drink. That’s when I decided I needed to learn how to make it at home.

This easy homemade horchata recipe captures all the flavors of the traditional version but keeps the process simple enough for any home kitchen. The result is a lightly creamy drink with a gentle sweetness and the warm aroma of cinnamon – perfect for sipping on a sunny afternoon or serving at a summer gathering.

What Is Horchata?

Horchata is a traditional drink that originated in Spain and spread throughout Latin America, with each region adding its own twist. In Mexico, horchata is typically made from soaked rice blended with cinnamon, sugar, and sometimes almonds or vanilla. The mixture is strained to create a smooth, milky beverage that’s served over ice.

It’s naturally dairy-free, which makes it a great option for anyone avoiding milk, and it pairs beautifully with spicy dishes because it cools down the palate.

Why Make Horchata at Home?

If you’ve ever bought horchata at a café or restaurant, you know how quickly it can disappear from your glass. Making it at home means you can prepare a whole pitcher for a fraction of the price, control the sweetness, and adjust the flavors to your liking. Want it creamier? Add a splash of almond milk or coconut milk. Prefer it less sweet? Reduce the sugar and let the cinnamon shine.

Another benefit of homemade horchata is freshness. No preservatives, no artificial flavors – just rice, water, and a few pantry staples.

Healthier Than It Looks

At first glance, horchata might seem like an indulgent treat, but it can actually be a lighter option than many store-bought flavored drinks. Using natural sweeteners like honey or agave instead of refined sugar makes it even healthier. Rice provides a small amount of carbohydrates for energy, and cinnamon has antioxidant properties that support overall wellness.

Because it’s caffeine-free, it’s also a great choice for kids or for enjoying in the evening without worrying about sleep.

Tips for the Best Flavor

The secret to great horchata is soaking the rice long enough. This allows the grains to release their starch, which gives the drink its creamy texture. Blending the rice with cinnamon sticks instead of ground cinnamon creates a more subtle, rounded flavor.

Once blended and strained, I like to chill the horchata for at least an hour before serving. The colder it is, the more refreshing it tastes.

Variations to Try

• Nutty twist – Add a handful of almonds to the soaking rice for extra richness.
• Vanilla horchata – A splash of pure vanilla extract adds depth to the flavor.
• Chocolate horchata – Stir in a spoonful of cocoa powder before serving for a dessert-like drink.
• Spiced horchata – Add a pinch of nutmeg or cardamom for a warm, aromatic touch.

How to Serve this Easy Homemade Horchata

Horchata is best served ice-cold in a tall glass, often with a sprinkle of cinnamon on top. It’s a classic drink to enjoy with tacos, enchiladas, or any spicy Mexican dish, but it’s just as good on its own as an afternoon treat.

If you’re hosting a party, make a big batch and keep it in a chilled beverage dispenser. It’s one of those drinks guests will keep coming back for.

Storage

Store homemade horchata in the refrigerator in a covered pitcher for up to 3 days. Give it a good stir before pouring, as the rice solids can settle at the bottom over time.

Homemade Horchata Recipe

Easy Homemade Horchata

A creamy, sweet, and authentic Mexican horchata made with sweetened condensed milk and evaporated milk for a richer flavor. Perfect for hot days or alongside spicy dishes.

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Course: Drinks

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• Base:
• 1 cup 200 g long-grain white rice, uncooked
• 4 cups (1 liter) water
• 2 cinnamon sticks or 1 tsp ground cinnamon
• 1 cup (240 ml) evaporated milk
• ¾ cup (180 ml) sweetened condensed milk (adjust to taste)
• 1 tsp pure vanilla extract
• ice cubes for serving
• ground cinnamon for garnish (optional)

Method

 

1. Place rice in a fine mesh sieve and rinse under cold water until the water runs clear.
2. In a large bowl or blender jar, combine rinsed rice, 2 cups water, and cinnamon sticks. Cover and soak at room temperature for at least 4 hours, or overnight for stronger flavor.
3. Remove the cinnamon sticks (for a stronger cinnamon flavor, leave them in). Add the soaked rice and water to a blender, along with 2 more cups of fresh water, and blend on high for 1–2 minutes until the rice is finely ground.
4. Pour the mixture through a fine mesh sieve or cheesecloth into a large pitcher, discarding the solids.
5. Stir in evaporated milk, sweetened condensed milk, and vanilla extract. Mix well until fully combined. Taste and adjust sweetness by adding more condensed milk if desired.
6. Refrigerate until cold. Serve over ice and sprinkle with ground cinnamon if desired.

Notes

For a lighter version, replace part of the evaporated milk with cold water.

You can adjust sweetness easily by varying the amount of condensed milk.

Keeps up to 3 days in the fridge. Stir before serving as natural separation occurs.