Go Back
–+ servings
Two glasses of Mexican horchata over ice with cinnamon, rice, and a pitcher in the background.

Mexican Horchata

No ratings yet
A creamy chilled Mexican rice drink flavored with cinnamon, vanilla, milk, and sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Soaking Time 8 hours
Total Time 15 minutes
Servings: 6 glasses
Course: Drinks
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Horchata Base
  • 1 cup long-grain white rice rinsed
  • 2 whole cinnamon sticks plus more for serving
  • 4 cups hot water for soaking
To Finish
  • 2 cups cold water plus more to taste
  • 1 cup whole milk or evaporated milk for a richer drink
  • 1/2 cup granulated sugar or to taste
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon for serving
  • 2 cups ice for serving

Equipment

  • Blender
  • Fine-mesh strainer
  • Large pitcher
  • Mixing bowl
  • Measuring cups

Method
 

Soak the rice:
  1. Combine the rinsed rice, cinnamon sticks, and hot water in a bowl.
  2. Cover and let the mixture soak at room temperature for at least 8 hours or overnight.
Blend and strain:
  1. Remove and reserve the cinnamon sticks if your blender is not high-powered.
  2. Blend the soaked rice mixture until very milky and finely ground.
  3. Strain through a fine-mesh strainer into a pitcher, pressing gently on the solids.
  4. For a smoother drink, strain again through cheesecloth.
Finish and serve:
  1. Stir in the cold water, milk, sugar, and vanilla until the sugar dissolves.
  2. Chill for at least 1 hour, then stir well.
  3. Serve over ice with a dusting of ground cinnamon and cinnamon sticks if desired.

Nutrition

Calories: 230kcalCarbohydrates: 45gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 45mgFiber: 1gSugar: 19g

Notes

  • Adjust the sugar and water after straining; some rice varieties taste stronger than others.
  • The drink naturally separates in the refrigerator, so stir before serving.
  • Use evaporated milk for a richer, more dessert-like horchata.