This traditional horchata recipe yields a creamy, slightly sweet beverage with a warm hint of cinnamon. It’s perfect to sip after a spicy Mexican meal or whenever you want a smooth, refreshing drink.
This recipe was kindly shared by a neighbor and quickly became a household favorite.
From the very first sip my husband was hooked.
The drink is creamy and sweet, with just the right amount of cinnamon to balance the flavor.
What is Horchata?
Horchata is a milky, plant-based beverage with roots in Spain. The original Spanish version, known as horchata de chufa, is made from tiger nuts (chufa), water, and sweetener and has a texture and flavor reminiscent of rice pudding.
In Mexico, horchata took on a local character: made with rice, milk, and cinnamon, it becomes a creamier, slightly rice-forward drink popular across the Americas. Many cultures now have their own variations, using ingredients like rice, almonds, or tiger nuts to create their signature versions.
The version here is a traditional Mexican-style horchata from a Hispanic neighbor, using rice, cinnamon, milk, and a liquid sweetener.
Ingredients
You will need the following:
- Long grain white rice – rinse well to remove excess starch and debris.
- Water
- Ground cinnamon – the classic flavor note for horchata.
- Milk – whole milk gives the creamiest result; 2% also works.
- Maple syrup – you can substitute honey or another liquid sweetener to taste.
- Vanilla extract – adds a soft, rounded flavor.
How to make
Horchata is simple to prepare. Follow these steps:
1. Combine the rice, water, and ground cinnamon in a high-speed blender. Blend for about one minute, or until the rice is finely broken down.
2. Transfer the blended mixture to a large container and refrigerate for at least 4 hours. For best flavor, let it rest overnight.
3. After soaking, strain the liquid through a fine-mesh sieve or a nut milk bag to remove solids. A fine sieve works well if you don’t have a nut milk bag.
4. Stir in the milk, maple syrup, and vanilla extract. Taste and add more sweetener if desired.
5. Serve over ice and garnish with a light dusting of ground cinnamon.
Serving and storing
Serve horchata well chilled over ice.
Store any leftover horchata in an airtight container in the refrigerator for 3–5 days. Flavors deepen after the mixture has rested, so it often tastes better after a few hours.
Tips and tricks
- Use ground cinnamon, whole cinnamon sticks, or a combination for a layered cinnamon flavor.
- Maple syrup or honey blends easily and provides natural sweetness; adjust to taste.
- For an even silkier texture, soak the rice in cool water for 15 minutes to an hour before blending.
Other drink recipes you may like
This horchata became a family favorite as soon as we tried it. If you enjoy smooth, flavorful beverages, try other easy drink recipes for variety.
- Tropical Sangria
- Aguas Frescas
- Dalgona Coffee Cocktail
If you make this traditional horchata recipe or try any other recipe on the site, leave a comment to share how it turned out — feedback from readers is always appreciated.
Traditional Horchata Recipe
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Ingredients
- 1 cup long grain white rice – rinsed
- 4 cups water
- 1 teaspoon ground cinnamon
- 2 cups milk
- 1/3 cup maple syrup or honey or another sweetener of choice
- 1 teaspoon vanilla extract
Instructions
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Add the rice, water, and cinnamon into a high-speed blender and blend for about 1 minute until the rice is ground.
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Pour the mixture into a large container and refrigerate for at least 4 hours or overnight.
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Strain the mixture through a fine mesh sieve or nut milk bag.
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Stir in milk, maple syrup, and vanilla extract. Add more sweetener if desired.
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Serve over ice and garnish with ground cinnamon.
Notes
- You can use ground cinnamon, cinnamon sticks, or both to vary the intensity of cinnamon flavor.
- Maple syrup or honey blend easily and provide natural sweetness; adjust amounts to your taste.
- For an extra-smooth texture, soak the rice for 15 minutes to an hour in cool water before blending.
Nutrition