Mexican Horchata

Horchata is Mexico’s beloved agua fresca — a silky, cinnamon-kissed rice milk drink that has been cooling down hot afternoons for centuries. Originally brought to the Americas by Spanish colonizers, Mexican horchata evolved into its own delicious creation with long-grain rice, cinnamon, and vanilla. Every taquería and street cart in Mexico has its own closely guarded recipe for this creamy, refreshing beverage.

Ingredients

• 1 cup long-grain white rice (uncooked)
• 5 cups warm water (divided)
• 1 cinnamon stick (Mexican canela preferred)
• ½ cup granulated sugar (adjust to taste)
• 1 teaspoon pure vanilla extract
• ½ cup whole milk or evaporated milk
• Ground cinnamon for garnish
• Ice cubes

Instructions

1. Rinse the rice under cold water until the water runs clear. Place rice and cinnamon stick in a bowl, cover with 3 cups of warm water, and let soak for at least 4 hours or overnight.
2. Transfer the soaked rice, cinnamon stick, and soaking water to a blender. Blend on high for 2-3 minutes until the mixture is very smooth.
3. Strain through a fine-mesh sieve lined with cheesecloth into a pitcher, pressing to extract all the liquid. Discard the rice pulp.
4. Add the remaining 2 cups of water, sugar, vanilla extract, and milk to the pitcher. Stir well until the sugar is completely dissolved.
5. Refrigerate for at least 1 hour until well chilled. Stir again before serving, as the mixture naturally separates.
6. Serve over ice in tall glasses with a light sprinkle of ground cinnamon on top.

Pro Tips

• Soaking the rice overnight gives the horchata a much richer, creamier flavor — don’t skip this step if you can help it.
• Use Mexican canela (Ceylon cinnamon) if you can find it. It’s softer and more fragrant than regular cassia cinnamon.
• For extra creaminess, add ¼ cup of blanched almonds to the blender with the rice.

Serving Suggestions

Horchata is the perfect companion for tacos, enchiladas, and any spicy Mexican dish. The creamy, sweet drink cools the palate beautifully. It also makes a great base for a horchata latte — just add a shot of espresso!

Prep Time: 10 minutes (plus 4+ hours soaking) | Total Time: 5 hours | Servings: 6

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• Tacos al Pastor — Smoky pineapple-pork tacos to enjoy with your horchata
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• Classic Guacamole — Fresh avocado dip to complete your Mexican spread