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.
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.
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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.
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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.
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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.
This Horchata recipe was 🤤
The instructions don’t say to blend the rice…
Delicious
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
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 juice to taste). Depending on what culture meal being made, I use different sauces Mex salsa, Chinese, etc.,
SO have a great breakfast drink and later a side dish . Thanks for your wonderful recipies, made Nan bread, used them with fresh cooked beans, the rice i mention before, some Mexican type topping . Yum ,
THANKS again for your great ideas, that help my thinking for new adventures in food. Mary
Delicious!
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!
Dies it matter what kind of white rice? Should it be instant?
I would not recommend instant rice, however you can use any other uncooked white rice.
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!!
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