Creamy, nutty, and delicious, this homemade Horchata recipe is a refreshing drink made with rice and almonds soaked in water and milk. It’s a light and sweet Mexican drink, perfect for any occasion.

If you love Mexican-inspired recipes as much as I do, hop over to grab my recipes for Machaca, barbacoa, and Elote!

 

What Is Horchata?

If you’ve never had Horchata (or-chah-tah) before, you’re in for a delicious treat! I was in Puerto Vallarta the first time I tried it and just kept wanting more and more. Horchata is a sweet, creamy, rice-based drink originally from Spain and popular in Mexico. The traditional Spanish version, called Horchata de chufa, was often made with tiger nuts, but traditional Mexican horchata, aka Horchata de arroz, is a wee bit different. It’s usually made by soaking rice and cinnamon in water and then straining it to produce a smooth, light drink sweetened with a small amount of sugar. Think rice pudding in liquid form!

Horchata is one of Mexico’s most famous drinks, and it’s easy to see why! With its mild, nutty flavor, this drink can be served as a snack, as a treat, after a meal, or whenever! If you add more sugar, it can be almost like a dessert; if you use less sugar, it’s a refreshing pick-me-up.

Ingredients You’ll Need

Let’s grab the essentials, such as white rice and milk, to recreate this beloved refreshment often found at your favorite Mexican restaurant. You’ll also need to take out your blender to make this recipe.

• Rice: You’ll need uncooked, long grain white rice, not cooked rice.
• Almonds: Blanched almonds are best since they have had their bitter skins removed.
• Cinnamon: I use cinnamon sticks, but ground cinnamon works as well.
• Water: Used for blending the rice mixture.
• Granulated Sugar: You can use sugar or substitute a different sweetener, such as honey, maple syrup, or coconut sugar. Sweeten to your liking.
• Vanilla Extract: Added for extra flavor.
• Milk: Dairy milk is my go-to, but you can also use dairy free milk, such as oat milk or almond milk.
• Ice: For serving.

How to Make Horchata

If you’re new to making horchata de arroz, it might seem like an unusual recipe, but the method couldn’t be simpler. There are just a few steps, including blending your ingredients, chilling the drink, and finally, straining it.

1. Blend the Dry Ingredients. Combine the rice, almonds, and cinnamon sticks in a blender, and then pour in about ¼ cup water to help in the blending process. Pulse the blender until the mixture is ground. 
2. Add Water, Vanilla, and Milk. Next, pour in two more cups of water, along with the sugar and vanilla extract. Continue to blend until it is well combined. This should take about 30 seconds. Pour the mixture into a large bowl or container, and then stir in the rest of the water and milk.
3. Refrigerate and Strain. Cover your mixture tightly and refrigerate it overnight. When it’s ready, use a fine mesh strainer or cheesecloth to strain it into a pitcher. Stir it well, and serve over ice.

Serving Ideas

I love adding something crunchy to nibble on while enjoying my glass of horchata, like this delicious Pistachio Biscotti Recipe. Another good bite is these Blondies, which go wonderfully with the nutty flavor of this beverage. Pair horchata with our Chocolate Cinnamon Rolls to bring out the cinnamon flavor!

Proper Storage

Horchata should be stored in the refrigerator in a covered container and consumed within 3 to 4 days. To freeze, store it in a freezer-safe container and freeze for 1 to 2 months. You can also freeze it in ice cube trays to blend into a frappe! Place it in the refrigerator overnight if you’d like to thaw it.

More Tasty Drinks

• Dalgona Coffee
• Spiked Crockpot Hot Chocolate
• Iced Americano
• Frosted Lemonade Recipe
• Cortado Coffee