This creamy horchata with rice and cinnamon uses everyday ingredients to create a smooth, refreshing drink that never disappoints. It's simple, comforting, and always a hit with family and friends. It's like a creamy agua fresca!
What is horchata?
Horchata is an ice-cold Mexican drink made from rice, cinnamon, milk, and sugar. It's creamy, refreshing, and one of the most popular aguas frescas served in Mexican restaurants and panaderías.
Also, if you're wondering how to pronounce horchata, we drop the h, and it's pronounced "or-CHA-tah".
Why You'll Love This
If you've had a really good horchata before, you know how comforting that blend of creamy sweetness and warm spices can be. It's nostalgic, simple, and easy to make at home!
As a true horchata lover, I've learned that not all horchatas are created equal-you can instantly taste when it's made with powdered rice flour or the prepackaged mixes (and I just can't do that artificial flavor).
For me, the best horchata is creamy, a little on the sweeter side, and full of warm, cozy spice. As I say in my horchata de ajonjoli post, horchata is like Christmas in a cup!
check this out!
Horchata de ajonjoli is a creamy sesame seed horchata recipe with hints of honey and lemon that's popular in Puerto Rico.
What you'll need
This easy homemade horchata recipe comes together with just a few simple ingredients.
- Long-grain white rice - the base of the drink
- Cinnamon sticks - warm, cozy flavor
- Star anise + clove - optional, but add depth
- Warm water - for soaking the rice
- Evaporated milk - creaminess
- Sweetened condensed milk - sweetness + body
- Mexican vanilla extract - flavor boost
- Salt - just a pinch
- Cold water - to thin to the perfect consistency
Need a dairy-free horchata? Feel free to swap the evaporated and condensed milk with your favorite alternatives, such as coconut milk and coconut condensed milk. You can even replace the condensed milk with sugar.
How to Make Horchata
With just a few simple steps, you can recreate the flavor of authentic Mexican horchata at home. Perfect for cooling off or pairing with your favorite meals.
- Toast rice, cinnamon, clove, and star anise until lightly golden.
- Soak in warm water overnight.
- Blend briefly and strain through cheesecloth.
- Discard rice solids.
- Blend strained liquid with evaporated milk, condensed milk, vanilla, and salt.
- Pour into a large pitcher, thin with cold water to taste.
- Chill and serve over ice.
Frequently Asked Questions
It was either blended too long or not strained well enough. Blend briefly (15-30 seconds) and strain through cheesecloth for a smooth texture.
Yes, horchata tastes even better the next day.
Yes-use sugar, agave, honey, or piloncillo to taste.
Variations & Substitutions
- Dairy-free horchata: use coconut milk, oat milk, or almond milk.
- Less sweet version: reduce the condensed milk or swap in sugar or agave.
- Extra creamy version: add whole milk or a splash of half-and-half.
- Nutty flavor: blend in almonds or walnuts for a traditional twist.
- More spices: add star anise, clove, or a strip of lime peel for deeper flavor.
Pairings
Horchata is a versatile drink that pairs beautifully with both savory meals and sweet treats. Here are some of my favorites.
Creamy Classic Horchata
Ingredients
- 1 cup white rice
- 2 cinnamon sticks
- 1 star anise
- 4 cups warm water (for soaking)
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 tablespoon Mexican vanilla extract
- salt (a pinch)
- 4-6 cups warm water
- ice (for serving)
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