Smooth, rich, sweet, and so refreshing, there’s nothing I like more than a tall, cold glass of Mexican Horchata! This Horchata Drink Recipe is the real deal, made with soaked rice infused with cinnamon, then mixed with two different milks and a touch of vanilla. It’s very easy to make and incredibly delicious!

Authentic Mexican Horchata Recipe

The first time I ever had Horchata was at a quinceañera several years ago, and I thought it was just about one of the best drinks I had ever tasted. I’m extremely fortunate that my son’s best friends are Mexican, and their mother happily hands over her family recipes when I beg for them. HA! This is another one, handed down from her abuelita to her mom to her. The best recipes, right!?

Horchata is a drink made from rice water infused with cinnamon. Its origins are linked to Spain, but is incredibly popular throughout Mexico and Latin America, with the ingredients varying by region. In some places it’s prepared with almonds, while others made from coconut, and some add in vanilla. You can find horchata at most Mexican restaurants, mercados, and local taquerias in the United States and, of course, abroad. (And now you can make it at home, thanks to my friend Roxana!)

Helpful Tips and Variations

• Use cinnamon sticks. Do not replace the cinnamon sticks with ground cinnamon, it’s not the same.
• Prep the night before. It takes at least 8 hours for the cinnamon sticks to soften in the hot water and the rice to absorb the cinnamon flavor. I always prep it before bedtime, so I’m not waiting around. Then, come morning, I finish making it in minutes.
• Blend in batches if needed. This recipe makes about 8 cups, so if you have a smaller blender (6 cups or less), you’ll need to prep in batches. Alternatively, you can reduce the ingredients proportionately and just make less.
• Use a fine mesh strainer. Make sure you use a fine mesh strainer or cheese cloth when draining the rice-cinnamon water to avoid a gritty texture.
• Optional add-ins. Some people like to add in sweetened coconut flakes or almonds.
• Change the milk. You can use almond milk in place of the evaporated milk, if you wish.

How to Make Mexican Horchata Step by Step

Pulverize the rice: Put 1 cup of raw rice in a large blender and pulverize it into a powder. Add in 8 cups of hot water and 2 cinnamon sticks. Keep the lid on and let it sit on the countertop overnight (or at least 8 hours) until the water is cool and the cinnamon sticks have hydrated and softened.

Blend: Make sure the lid is still secure and turn on the blender. Blend for about 2 minutes or until the rice and cinnamon sticks are completely ground and incorporated.

Strain: Pour and strain the mixture into a cheese cloth or very fine mesh strainer over a large pitcher. (Discard the gritty rice and cinnamon bits that have collected in the cheesecloth.)

Add milk: Add 1 can evaporated milk, 1 can sweetened condensed milk, and ½ tsp vanilla; stir to combine. (If the consistency feels too thick, you can add in 1 more cup of cool water. I personally like it thicker, so I don’t add more water.)

Adjust: Taste and adjust the sweetness. If it needs more, add up to 1/3 cup granulated sugar. (I always add this.)

Enjoy: Keep chilled until ready to serve. Stir well before serving. Pour into a glass filled with ice and enjoy!

How to Store

Homemade Horchata should be stored in the fridge; it will keep for about 3 to 4 days. Stir well before serving again.

You can also freeze horchata. Use it within a month for the best flavor. Thaw overnight in the refrigerator and give it a very good stir before enjoying.

What to Serve With Horchata

There’s nothing I love more than a cold, tall glass of horchata to pair with my favorite Mexican desserts. Disney copycat churros or a smooth and creamy flan are perfect with a glass of horchata. Though I should also add that tres leches cake is also a good option.

More Favorite Mexican Recipes

• Paloma Cocktail
• Huevos Rancheros
• Chile Rellenos
• Salsa Verde
• Cilantro Lime Rice
• Homemade Corn Tortillas