Horchata Recipe

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Horchata is a refreshing, creamy drink that’s a staple in Mexican kitchens. A cool, silky beverage with a hint of spice that’s perfect for sipping on a hot day—or any day, really!

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What is Horchata?

Horchata is made by soaking long-grain rice and cinnamon sticks in water, blending them into a smooth mixture, straining out the solids, and then sweetening the liquid with sugar or condensed milk.

Tradition in Every Glass

In Mexico, horchata isn’t just a drink—it’s a tradition. Specifically, you’ll find it at family gatherings, birthday parties, and alongside street food stalls, offering relief from the heat. 

It’s a symbol of hospitality, often served with a smile and a sprinkle of cinnamon, connecting generations through its timeless taste.

I can still remember those big containers of horchata being served throughout the day to people passing by running errands, a heavenly relief. Indeed, it’s a top seller everywhere, from street carts to abuelitas’ kitchens, cherished for its cooling sweetness.

Ingredients

Here’s what brings horchata to life:

How to Make Horchata 

Rinse the rice in a strainer under cold water. Drain and transfer to a deep, heatproof container.

Break the cinnamon stick (canela) into pieces, add to the rice, and pour in 2 cups of boiling water. Cover and soak for 4 hours or overnight.

Blend the rice, cinnamon, and water until finely broken down. Strain into a large pitcher.

Add evaporated milk, sweetened condensed milk, whole milk, vanilla extract, and 4 cups of water. Whisk until smooth and the condensed milk has completely dissolved.

Taste and adjust sugar if you’d like it sweeter.

Pour over ice in glasses, then dust each with a pinch of ground cinnamon for that perfect finishing touch.

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make this Horchata Beverage.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.

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Horchata Recipe Tips

Personal Tweaks

As a Type 1 diabetic, I’ve had to tweak my horchata recipe. Limiting carbs is key, so I swapped sugar for a low-impact sweetener. 

Store-bought sugar-free sweetened condensed milk? Nearly impossible to find. So, I created my own Sugar-Free Sweetened Condensed Milk recipe, and it’s a game-changer. 

Now, a glass of horchata doesn’t mean wild glucose spikes—it’s pure joy, tailored to me.

How to Serve Horchata

Horchata’s creamy sweetness shines with:

• Tacos: Alambre, Bistec, Carnitas, Birria
• Ribs in Salsa Roja
• Caldo de Res
• Mexican Picadillo
• Sopes & Enchiladas

Recipe Variations

• Fruit Fusion: Blend in cantaloupe or strawberries for a summery vibe—sweet and refreshing.
• Sugar-Free Condensed Milk: Use my recipe for a lighter option.
• Toasted Canela: Toast the cinnamon stick before soaking for a deeper flavor.
• Skip the Condensed Milk: Swap for whole milk and sweeteners like monk fruit, agave, or honey. Avoid dark sugars, they’ll tint it brown.

Storage

Fridge: Store in an airtight pitcher or container for up to 5 days—best within 2-3 days for peak flavor.

Freezer: Freeze for 3 months in a freezer safe container with headspace for expansion. 

Room Temp: Don’t leave this drink out for a long time—keep it chilled to avoid spoilage.

More Mexican Drinks

• Agua de Jamaica
• Strawberry Agua Fresca
• Cucumber Agua Fresca 
• Pineapple Chile Agua Fresca
• Champurrado
• Pepina and Mangonada
• Cafe de Olla

FAQs : Your Questions Answered

First published in June 2021, this recipe has been updated with fresh photos, extra helpful tips, and clearer instructions to make your horchata experience even better.

Nutrition information is automatically calculated and intended as an approximation only.