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–+ servings

Horchata Recipe

A refreshing, creamy Mexican horchata made from soaked rice, cinnamon, vanilla and milk. Lightly sweetened and best served chilled over ice.
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Course: Beverage
Cuisine: Mexican
Keyword: horchata, horchata recipe, Mexican drink, rice milk, cinnamon beverage, refreshing drinks
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings: 6 servings
Calories: 170kcal

Ingredients

  • 1 cup long-grain white rice
  • 4 cups water plus extra for soaking
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • 1/2 cup granulated sugar adjust to taste
  • 1 tsp vanilla extract
  • 2 cups cold milk dairy or unsweetened almond milk
  • Ice cubes for serving
  • Ground cinnamon or extra cinnamon sticks for garnish

Instructions

  • Rinse 1 cup rice under cold water until water runs clear to remove excess starch.
  • Place rinsed rice in a bowl and cover with 4 cups water; add the cinnamon stick and soak for 3–4 hours or overnight.
  • After soaking, transfer the rice, cinnamon stick, and soaking liquid to a blender.
  • Blend on high until the rice is finely ground and the mixture looks milky, about 1–2 minutes.
  • Strain the blended mixture through a fine-mesh sieve or cheesecloth into a pitcher, pressing solids to extract liquid.
  • Discard or reserve the rice solids for baking; return the strained liquid to the pitcher.
  • Stir in 1/2 cup granulated sugar and 1 tsp vanilla extract until dissolved.
  • Add 2 cups cold milk (or dairy-free alternative) and mix until smooth; adjust sweetness if needed.
  • Chill the horchata in the refrigerator for at least 1 hour to meld flavors.
  • Serve over ice and sprinkle with ground cinnamon or garnish with a cinnamon stick.

Nutrition

Calories: 170kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4.5g | Sugar: 20g