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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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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!

Rachelle A

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.

Know What Mom Knows ~ YouTube Channel

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

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 🙂

Melanie

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

Sandy

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

Lenora Hixson

5 stars
Amazing ❤

Kate

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

Monica framcis

Very very lovely refreshing drink from Malaysia.

B J Saunders

What kind of liquor would you put in this drink?

Faith A Fitzgerald

5 stars
Super easy and delicious !

Lisa

Can you substitute coconut milk for evaporated milk? Thank you

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