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There is nothing quite like the first sip of ice-cold Horchata on a hot day. This authentic Horchata recipe recreates the beloved Mexican classic right in your kitchen. Max calls it "cinnamon milk" because it has that comforting, spiced warmth, yet it is incredibly refreshing and light. Unlike the powdered versions you might find in stores, homemade Horchata is creamy, complex, and infused with real canela (cinnamon) and vanilla.
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Why You Will Love This Horchata Recipe
This drink is the ultimate fire-extinguisher for spicy food. The creamy, starchy rice base coats the tongue, soothing the heat from salsa or chilies instantly. It strikes a perfect balance: sweet but not cloying, creamy but refreshing. Plus, it creates a stunning presentation with a festive cinnamon-sugar rim that makes every glass feel like a celebration. The blender does most of the heavy lifting, extracting the flavor from the rice and cinnamon sticks to create a beverage that looks elegant and tastes nostalgic.
How To Make Horchata
To achieve the milky, ice-cold perfection seen in the photo, the process starts with soaking uncooked white rice and cinnamon sticks (overnight is best) to soften them and release their flavors. We blend this mixture until smooth and chalky, then strain it through a fine-mesh sieve or cheesecloth to remove the grit. We sweeten the smooth rice milk base with condensed milk and vanilla. Finally, we rim rounded glasses with cinnamon sugar and serve the drink over ice with double cinnamon sticks for a beautiful finish.
Horchata Ingredients
The Base
- 1 cup long-grain white rice (uncooked, rinsed)
- 1 large cinnamon stick (preferably Mexican Canela, broken into pieces)
- 4 cups warm water (for soaking)
- 2 cups cold water (for finishing)
The Creaminess & Sweetness
- 1 can (14 oz) sweetened condensed milk (adjust to taste)
- 1 cup whole milk (or almond milk for a lighter version)
- 1 tablespoon pure vanilla extract
The Garnish & Rim
- 2 tablespoons granulated sugar (for rimming)
- 1 tablespoon ground cinnamon (for rimming and dusting)
- Whole cinnamon sticks (2 per glass for serving)
- Plenty of ice cubes
Step by Step Method
Soak the Rice
- In a large bowl or pitcher, combine the rinsed rice, the broken cinnamon stick, and 4 cups of warm water.
- Cover and let it sit at room temperature for at least 4 hours, but preferably overnight. The rice should be very white and brittle.
Blend and Strain
- Pour the entire mixture (soaking water, rice, and cinnamon pieces) into a high-powered blender. Blend on high speed for 2–3 minutes until very smooth and chalky.
- Place a fine-mesh sieve lined with cheesecloth (or a nut milk bag) over a large pitcher. Pour the mixture through, squeezing the cloth to extract every drop of liquid. Discard the dry pulp.
Sweeten
- Stir in the 2 cups of cold water, the sweetened condensed milk, the whole milk, and the vanilla extract. Whisk well until the condensed milk is fully dissolved.
Rim the Glasses
- On a small plate, mix the 2 tablespoons of sugar with 1 teaspoon of ground cinnamon.
- Wet the rims of round tumbler glasses or stemless wine glasses with a little water or lime juice.
- Dip the rims into the cinnamon sugar to coat them evenly.
Serve
- Fill the rimmed glasses with ice cubes.
- Pour the Horchata over the ice.
- Garnish with two whole cinnamon sticks sticking out of the glass and a final dusting of ground cinnamon on top.
Max’s Reaction: "I love licking the sugar off the rim! It tastes like rice pudding but melted. I like crunching the ice at the end."
What Pairs Well With Horchata
Horchata is the natural companion to spicy Mexican cuisine. It pairs beautifully with tacos al pastor, spicy enchiladas, or a fiery bowl of pozole. For a sweet pairing, serve it alongside fresh, hot churros—dipping the churro into the cold Horchata is a game changer.
Horchata Variations
Dirty Horchata
- Add a shot of espresso or strong cold brew coffee to your glass for a caffeinated kick that tastes like a cinnamon latte.
Strawberry Pink Horchata
- Blend 1 cup of fresh strawberries with the rice mixture before straining. It creates a beautiful pink hue and adds a fruity tartness.
Vegan / Dairy-Free
- Omit the cow's milk and condensed milk. Use almond milk and sweeten with agave syrup or coconut condensed milk. Traditional recipes often use almonds in the soak, which adds richness without dairy.
Boozy Rumchata
- Stir in a shot of spiced rum or bourbon for a delicious adult cocktail perfect for parties.
Equipment
- High-Powered Blender
- Fine Mesh Sieve or Cheesecloth (crucial for smooth texture)
- Shallow Plate (for rimming glasses)
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
Store the Horchata in a pitcher in the refrigerator for up to 5 days. Separation is completely normal! The rice starch will settle at the bottom, so always give it a vigorous stir before pouring into your rimmed glasses.
Make Ahead Strategy
Since the soaking step takes time, start this recipe the night before you plan to serve it. The longer it soaks, the creamier and more cinnamon-forward the final drink will be.
Texture Tip
If your Horchata feels "gritty" or powdery in your throat, it wasn't strained enough. Run it through a cheesecloth one more time to catch the finest rice particles.
Top Tips for Best Horchata
Presentation makes a huge difference with this drink. Using round glasses and adding the cinnamon-sugar rim elevates it from a simple home drink to something that looks like it came from a high-end cantina. Also, serve it ice cold. Horchata served lukewarm loses its refreshing quality; the ice is an essential ingredient.
Horchata Frequently Asked Questions
Is Horchata dairy-free?
Authentic Mexican Horchata is naturally dairy-free (made with just rice and almonds), but many modern recipes (like this one) add milk for extra creaminess. You can easily revert to the dairy-free version by using almond milk.
Why did my Horchata separate?
This is natural. Rice starch is heavier than water and will sink. A quick stir fixes it instantly.
Can I use brown rice?
You can, but it will change the flavor profile to be nuttier and earthier, and the color will be darker. Traditional recipes use long-grain white rice.
A Refreshing Classic
This Horchata recipe is a staple that you will return to again and again. It’s cooling, sweet, and comforting. If you are looking for other fun drinks to try, check out the viral Homemade Starbucks Pink Drink Recipe for a fruity refresher, or the cozy Oreo Hot Chocolate for a warm treat. For a healthy morning option, the Winter Wonderland Smoothie is a delicious choice.
Share your Horchata! Tag us @HannahCooking with #HorchataRecipe; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Horchata recipe and let us know what twists or ingredients you used!
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Horchata
Equipment
- 1 Blender (High speed)
- 1 Cheesecloth (Or nut milk bag)
- 6 Round Glasses (For serving)
Ingredients
- 1 cup white rice - Long grain, uncooked
- 1 stick cinnamon - Mexican Canela preferred
- 4 cups water - Warm, for soaking
- 2 cups water - Cold, for finishing
- 1 can condensed milk - Sweetened (14 oz)
- 1 cup whole milk - Or almond milk
- 1 tablespoon vanilla extract - Pure
- 2 tablespoon sugar - For rimming
- 1 tablespoon ground cinnamon - For rimming
Instructions
- Combine rice, cinnamon stick, and 4 cups warm water. Soak for 4 hours or overnight.
- Blend the mixture on high speed until smooth and chalky.
- Strain through a fine mesh sieve or cheesecloth; discard solids.
- Stir in cold water, condensed milk, whole milk, and vanilla extract.
- Mix sugar and cinnamon on a plate. Wet glass rims and dip in mixture. Serve over ice with cinnamon sticks.
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