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Mexican Horchata is a sweet, cinnamon rice milk drink that is super popular. This version is easy to make with options to keep the rice in the drink or to remove.

Glass of Mexican horchata with cinnamon sprinkled on top

Horchata is a traditional Mexican dessert drink that you have probably seen at your local Mexican restaurants. While the ingredients separately may not seem like they would go together in a beverage, this is actually a really delicious drink. The rice water blends with the milk and cinnamon and has just the right amount of sweetness. It is just so refreshing. 

History Lesson: Horchata, also known as “horchata de chufa” originated thousands of years ago in North Africa and was made from ground and sweetened tiger nuts. It spread to many different countries and eventually made its way to Mexico. Tiger nuts were not available in Mexico, so it became “horchata de arroz” and was then made with rice instead. 

  • Straining Rice: Optional

    Some people do not like the texture of the ground rice in their horchata, and they prefer to strain. If you do not mind the texture, you definitely do not have to strain, and some people prefer it this way. Just make sure to blend for a full 2 minutes if you intend to keep the rice in your drink. It will be slightly thicker and have a powdery quality. 

  • Hot Vs. Cold Horchata:

    Yes, horchata can be served either hot or cold. We prefer it served cold over ice, but you can always heat it in a saucepan on the stovetop over medium-low heat and serve warm. 

  • Storage and Longevity:

    Horchata needs to be stored in the refrigerator and can last about 5 days. However, we have a hard time making it last more than 24 hours. It’s so good!

If you like this recipe, you may be interested in these other delicious beverage recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Mexican horchata in a glass
A glass of horchata with cinnamon sticks surrounding it
Mexican Horchata is a sweet, cinnamon rice milk drink that is super popular. This version is easy to make with options to keep the rice in the drink or to remove.
Prep Time 10 minutes
Soaking Time 4 hours
Total Time 4 hours 10 minutes
Ingredients
  • 1 cup uncooked white rice
  • 4 cups water
  • 12 ounces evaporated milk
  • 1/2 cup milk
  • 2/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
Instructions
  • Pour the rice and water into a blender. Let soak at room temperature 3 to 4 hours, or up to 12 hours, until rice is softened.
  • Strain and reserve the rice infused liquid and discard rice, or keep the rice in the water (see recipe notes).
  • Add in the evaporated milk, milk, sugar, vanilla extract, and ground cinnamon in with the rice and water.
  • Blend on high until completely smooth. Serve chilled or over ice.
Notes

Straining Rice: Optional

Some people do not like the texture of the ground rice in their horchata, and they prefer to strain. If you do not mind the texture, you definitely do not have to strain, and some people prefer it this way. Just make sure to blend for a full 2 minutes if you intend to keep the rice in your drink. It will be slightly thicker and have a powdery quality. 

Nutrition

Serving: 1cup | Calories: 222kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 176mg | Fiber: 1g | Sugar: 22g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg
Course: Drinks
Cuisine: Mexican
Keyword: Horchata
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Know What Mom Knows ~ YouTube Channel
April 30, 2020 4:52 pm

I love this recipe, and I am a Die Hard Blend the Rice kind of a girl. I mike it a tad different. We let the rice sit in the water until the rice is SO SOFT it just practically dissolves all on its own. Anyway to a full 24 hours to 2 days….Pretty much it could even be longer. Around Wed we start our rice and water mix. Place it into the fridge and forget about it until the weekend. One STIR With a wooden spoon and the Rice water is MILKY Already. YUM!! You could strain it at… Read more »

Know What Mom Knows ~ YouTube Channel
April 30, 2020 4:56 pm

5 stars
I forgot to add, we do not use sugar, instead of the condensed milk….we use SWEETENED Condensed milk and do not add any sugar at all. Its the best of both worlds..the milk and sugar are already in the can 🙂

Amanda
June 2, 2020 9:29 am

So instead of adding the evaporated milk, you add a can (14oz) of sweetened condensed milk and NO additional sugar? Do you add the 1/2 c of regular milk as well or no? We are out of evaporated milk (the store was out on our last shopping trip) but we do have a few cans of sweetened condensed milk. Thanks.

May 1, 2020 7:50 am

5 stars
I so admire you and enjoy your cooking but most of it I enjoy your style, how sweet and easy you make everything seem, it’s so easy when guided by you. So thank you for sharing your amazing cooking skills! You got a huge fan over here. From Hamden CT THANK YOU!

Jennifer lynch
August 28, 2020 3:01 pm
Reply to  Cecilia Shea

From niantic ***waves*** love her recipes too!

Rachelle A
May 2, 2020 5:43 pm

5 stars
This is PHENOMENAL! Even the horchata I’ve had at Mexican restaurants isn’t this delicious. Thank you for this recipe! I’m sure this will be a weekly treat from now on.

Sandy
May 28, 2020 10:34 pm

Thank you for this recipe and all of the wonderful ones I’ve tried so far!they have all been great and you are amazing at what you do .you also make it easy to understand and follow you

Monica
June 22, 2020 5:51 pm

Dies it matter what kind of white rice? Should it be instant?

June 25, 2020 10:42 am
Reply to  Monica

I would not recommend instant rice, however you can use any other uncooked white rice.

Judith
September 7, 2020 6:47 pm

5 stars
Looks good .I want to try it.

Andres
September 3, 2020 6:40 pm

5 stars
I made this recipe and my fam loved it. I didn’t have any vanilla on hand so I just left that out and I added an extra glass of ice cubes to the recipe as the horchata was a bit to milky for me because of the addition of water I added an extra third cup of sugar. It was great thank you Stay at Home Chef. -Andres

August 29, 2020 9:12 am

Thank you, with more and more people, like me have to depend on food pantry help from churches, needing to remain frugal. I used your recipie, tweaked it a bit bc of diabetes, use hazel nut creamer for taste instead of sugar to less than half, flavor still great, also son likes the peanut butter powder with tons of vitamins. THEN, use rice, after draining, toasting the kernels in some oil, after toasted, add onions, water or chicken broth, 2c of liquid to 1c or rice. Steam it , adding salt, desired spices, ( cilantro ,garlic powder or fresh, lemon… Read more »

Mary Looez
August 29, 2020 6:18 am

Delicious!

Sara Gibbs
August 28, 2020 9:02 pm

5 stars
I’ve made this several times with nutmeg instead of cinnamon. It is so good. The idea came when I asked my daughter’s Spanish teacher if they could have a “Taste of Mexico” class. She agreed and parents brought different Mexican dishes. A huge success! I had one of the Mexican students taste the horchata for authenticity and he gave it a thumb’s up!

Patricia A Smay
June 10, 2020 11:42 am

this horchata is so delicious, I’m totally hooked. Great job figuring this one out. It’s a staple in my house and I’m making some for my family now to try. You are the BEST!!

Lenora Hixson
May 8, 2020 5:05 pm

5 stars
Amazing ❤

Kate
May 7, 2020 9:52 am

5 stars
Delicious and so easy. So good with Ultimate Nachos.

Monica framcis
May 5, 2020 2:07 am

Very very lovely refreshing drink from Malaysia.

Melanie
May 2, 2020 11:48 pm

Can I use heavy whipping cream instead of whole milk? Thank you! ?

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