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.
What kind of Rice is the best one to use?
Since the rice from ex China is very dirty and even have arsenic in it.
Rice from China is not inherently “dirty,” and arsenic levels in rice are a global concern, not limited to one country. Arsenic occurs naturally in soil and water, and its levels vary depending on where rice is grown. China is a massive country and the arsenic levels of the water and soil vary so much you’d have to go by region.
For horchata, long-grain white rice is the best choice because it blends smoothly and gives the drink a light, creamy texture. If you’re concerned about arsenic levels in rice, you can rinse it thoroughly and soak it before using, or choose rice grown in regions known for lower arsenic levels in the soil and water, like California, India, or Pakistan. Rice grown in some parts of Arkansas and Texas has been found to have higher arsenic levels so that’s something to consider as well.
My husband loves horchata. I have made this several times with your recipe and each time it’s a hit. Thank you for all you do for us ❤️
Love, love, LOVE this. My family does too! Making it again today for camping. Thank you!
I’m Latin and I’ve tried so many variations of Horchata.
This one is my favorite, so simple and delicious.
Thank you for making life easier in the kitchen.
I’m trying this recipe with my son for the first time he loves horchata..the recipe is very easy ..thank you for sharing it ..
I can not wait to try this recipe here ..I grew up eating Mexican food dishes and have never tried this before ..I definitely am going to love it ..I’m sure and will probably keep the rice for the thickness of it ..sounds yummy either cold or hot