Horchata (Mexican Rice and Cinnamon Drink)
Horchata made with 1 cup of rice, 1 cinnamon stick and evaporated milk: 4-hour soak, blend and strain. Exact proportions for 2 liters of creamy drink.
Horchata (agua de horchata) is a creamy Mexican drink made from rice soaked with cinnamon, then blended and strained — not to be confused with Spanish horchata, which is made from tiger nuts. With 1 cup of rice, 1 cinnamon stick, 1 can of evaporated milk and water up to 2 liters you get 8 glasses; active work is 20 minutes, plus a 4-hour soak.
Instructions
-
Rinse the rice
Place the cup of rice in a strainer and rinse it under cold running water for 1 minute, until the water runs almost clear. This removes excess surface starch and keeps the horchata from turning pasty.
-
Lightly toast the cinnamon (optional)
Heat a dry skillet over medium heat and toast the cinnamon stick for about 5 minutes, turning it until fragrant. This step is optional, but it deepens the flavor of the drink without adding anything else.
-
Soak the rice and cinnamon
Put the rinsed rice and the cinnamon stick in a bowl with 4 cups (1 liter) of room-temperature water. Cover and soak for at least 4 hours, or overnight in the refrigerator. Do not skip this step: soaking softens the grain and is what allows a fine blend; without it, the horchata turns out gritty.
-
Blend with part of the soaking water
Transfer the rice, the cinnamon (broken into pieces if your blender is not powerful) and 2 cups of the soaking water to the blender. Blend at maximum speed for 2-3 minutes, until you get a white, very smooth liquid.
-
Strain through a fine sieve or cloth
Strain the blended mixture into a large pitcher through a fine-mesh sieve, ideally lined with a clean cloth or cheesecloth. Press with a spoon to extract all the liquid and discard the solids. A common mistake is straining only once through a coarse sieve: if you notice sediment, strain a second time.
-
Mix in evaporated milk, sugar and vanilla
Add the evaporated milk, the 1/2 cup of sugar and the teaspoon of vanilla to the pitcher. Top up with cold water to reach 2 liters and stir for 1 minute, until the sugar dissolves completely. Taste and adjust the sweetness to your liking.
-
Chill and serve with ice and cinnamon
Refrigerate the horchata for at least 30 minutes before serving. Pour into glasses over ice and sprinkle a pinch of ground cinnamon on top. Since the rice settles, stir the pitcher before filling each glass.
Did you make this recipe? Leave a rating and help other cooks ★
Foodtastico Tip
Horchata keeps for 2-3 days in the refrigerator in a covered pitcher or bottle. The rice naturally settles to the bottom: shake or stir well before serving each glass. Freezing is not recommended, because the mixture separates when thawed.
Nutrition information
| Calories | 160 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 32 g |
| Sugars | 20 g |
| Fat | 2 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Are Mexican and Spanish horchata the same thing?
No. Mexican horchata (agua de horchata) is made with soaked rice, cinnamon and sometimes milk — that is the one in this recipe. Spanish horchata is made from tiger nuts (chufa), a tuber, and contains no rice or cinnamon. They share the name and the milky look, but they are different drinks with different ingredients and flavors.
Can I make horchata without soaking the rice for 4 hours?
You need at least 2 hours of soaking, though the result will be less creamy. An alternative is soaking the rice in hot (not boiling) water for 1 hour, which speeds up the softening. Skipping the soak entirely is the most common mistake: raw grain will not blend smoothly and the drink turns out gritty.
How do I make lactose-free or vegan horchata?
Replace the evaporated milk with the same amount of plant-based milk (almond or coconut work very well) or simply omit it and top up with water: the rice-only version is also traditional. If you want it creamier without dairy, blend 1/4 cup of soaked almonds along with the rice.
How many days does horchata last in the refrigerator?
Between 2 and 3 days in a covered container. Because it contains rice and milk, it spoils faster than other aguas frescas, such as agua de jamaica, which lasts 4-5 days. If it smells sour or the texture changes, discard it.
Why did my horchata turn out gritty and how do I avoid it?
Almost always because of an insufficient soak, a too-short blend or straining through a coarse mesh. Soak the rice for at least 4 hours, blend for 2-3 minutes at maximum speed and strain through a fine sieve lined with a cloth. If you still notice sediment, strain a second time and always stir before serving.
What is the difference between horchata and rice pudding (arroz con leche)?
Although they share rice and cinnamon, they are opposite preparations: horchata is a cold drink in which the rice is soaked raw, blended and strained (the grain is discarded), while arroz con leche is a creamy dessert in which the rice is cooked in milk and eaten whole, warm or cold, with a spoon.
You might also like
– /5
No ratings yet — yours can be the first.
Ratings and comments will be available very soon.
Comments
No comments yet. Tried the recipe? Tell us how it turned out.