Easy Horchata Recipe (Mexican Rice Drink)

This Easy Mexican Horchata (agua de horchata) is a wonderfully creamy, thick, and refreshing rice-based drink, warmly spiced with cinnamon.

One of our absolute favorite breakfast treats, this recipe is super adaptable—you can easily tweak the ingredients, texture, and flavor to your liking. Plus, it’s perfect for dairy-free and vegan options if you swap in nuts like almonds.

What is horchata?

Horchata (pronounced or-chaa-tah) started as a naturally vegan drink made by blending soaked tiger nuts. Over time, it has blossomed into delicious variations that you’ll now find in lots of Mexican restaurants across the US.

Today, the word “horchata” covers drinks made by blending soaked rice along with nuts or milk—dairy-free and vegan versions included!

Its roots trace back to North Africa, where people soaked grains like barley to make early versions. When horchata made its way to Spain, it evolved further, and then to Latin America, where rice replaced barley and tiger nuts.

Eventually, cinnamon was added, and variations featuring sesame seeds, melon seeds, and other nuts gained popularity.

Mexican horchata often skips dairy altogether with rice and almond milk, but adding milk is super common too. That creamy milk in there makes this classic Mexican drink extra rich and so satisfying, especially served ice cold on a hot day!

Horchata ingredients

• Raw rice – Long grain white rice works best here. I usually go for basmati or jasmine since that’s what’s usually in my pantry. Brown rice is an option, but it’s heavier in fiber, which can make the horchata less creamy and means you’ll definitely want to strain it well.
• Cinnamon – Known as Canela in Mexico, cinnamon is the star flavor in horchata. For an authentic touch, go for Ceylon cinnamon—it’s floral and sweeter. If you can’t find Ceylon, Indonesian (korintje) cinnamon is a great substitute with a slightly bolder flavor.
• Water – Used for soaking and blending the rice.
• Evaporated milk – This is basically concentrated whole milk. I prefer the full-fat version because it’s creamier and richer, which really lifts the horchata’s texture and flavor.
• Condensed milk – Sweetened evaporated milk that adds both sweetness and an extra creamy richness. Don’t have it? No worries—you can skip it and sweeten your horchata with your favorite natural sweetener, plus a bit more evaporated milk.
• Salt – Not mandatory, but just a pinch really helps bring out all the flavors and balance the sweetness.
• Optional extras – Sometimes I like to add a splash of vanilla extract or a pinch of ground nutmeg to bring more depth to the drink.

How to make horchata (step by step instructions)

Step one

Wash the rice thoroughly (image 1).

This step is key to cutting down on grit and excess starch that can make horchata unpleasant. Some recipes skip washing and just discard the soaking water, but I prefer to rinse the rice first so the soaking water still holds the cinnamon flavor.

Rinse the rice in a colander under cold water until it runs clear, then transfer it to a large container along with a cinnamon stick.

Step two

Soak the rice (image 2).

Pour boiling water over the rice and cinnamon stick—enough to cover them fully. Cover the container and let it soak for at least 4 hours, though overnight soaking works even better.

You can leave it at room temperature or pop it in the fridge if you prefer.

Step three

Blend the rice mixture.

The next day, pour the soaked rice, soaking water, and cinnamon stick into your blender (image 3).

Add some extra water if needed, plus a pinch of salt, then blend on high until the mixture is very smooth and silky. I usually let my blender run for 3 to 4 minutes to get that lovely creamy texture (image 4).

Don’t worry if the mixture warms up while blending—that’s totally fine!

Step four

Strain the drink.

If you have a good high-powered blender, you might not need to strain at all since it makes an ultra-smooth drink with no grit.

But if you want to be extra sure there aren’t any chunky bits, you can strain through a fine mesh sieve or even a nut milk bag for the smoothest texture.

Keep in mind, a finer sieve catches more pulp, while a larger mesh lets more through for a little texture.

I like to use a fine sieve—this catches any big bits but keeps that pleasant homemade feel (image 5).

Step five

Mix in the rest of the ingredients (image 6).

This means adding the remaining water, evaporated milk, and condensed milk (images 7 and 8). I add the milks first, stir and taste, then add water little by little to get the perfect balance.

Step six

Chill and serve.

Horchata tastes best served ice cold, so pop it in the fridge for a few hours before serving.

Pour over ice in a glass, sprinkle a bit of cinnamon on top, and if you’re feeling fancy, add a dollop of whipped cream for that extra special touch!

Recipe tips

• Always wash the rice well before soaking to avoid gritty bits in your horchata!
• Use good quality cinnamon for the best flavor. Ceylon cinnamon is traditional and nicely sweet, but Indonesian (Korintje) cinnamon is a solid substitute. Avoid Saigon cinnamon because it tends to overpower the flavor.
• A high powered blender, like a Vitamix or Blendtec, is your best friend here for silky smooth horchata with minimal grittiness.
• Don’t add too much water during blending—it helps the rice break down better and keeps everything creamy.
• Always chill the horchata before serving to get that refreshing crispness.

Different types of rice to make horchata

Most Mexican horchata recipes call for long grain rice, so basmati or jasmine are great choices.

Between the two, jasmine rice has a slight edge since its natural sweetness pairs gorgeously with the cinnamon flavor.

I’ve used both and love each version—they both make delicious horchata with subtle differences.

You could also try brown jasmine rice for a nuttier, earthier twist on the drink.

Different types of sweeteners to make horchata

If you prefer to skip condensed milk or don’t have it on hand, no problem! Simply add more evaporated milk for creaminess, and sweeten with your favorite sweetener.

Here are some tasty options you can try instead:

• White sugar
• Brown sugar
• Panela (unrefined cane sugar)
• Maple syrup
• Honey
• Stevia
• Monk fruit sweetener

Recipe variations (flavored horchata)

• Dairy free and vegan horchata – Want a dairy-free version? Whip up a vegan horchata using rice and almond milk. It’s just as creamy and delicious!
• Strawberry horchata – A fruity twist where you blend in fresh strawberries for a bright, summery flavor.
• Chocolate horchata – Stir in a tablespoon or more of Dutch-processed cocoa powder. To avoid any chalkiness, mix the cocoa with hot water first to make a smooth paste. Alternatively, soak cocoa nibs with the rice for subtle chocolate notes.
• Coffee horchata – Boost your horchata with a few shots of espresso, strong brewed coffee, or instant coffee for a caffeine kick.
• Dirty horchata – This fun adult version mixes horchata with rum and Kahlua for a sweet, boozy, coffee-flavored treat.
• Horchata ice cream – Use your homemade horchata as the base for a dreamy, cinnamon-spiced ice cream.
• Alcoholic horchata – Since rum and horchata are made for each other, add a splash of rum for a tasty adult beverage.

Serving ideas (recipe pairings)

• This horchata is a winner on hot days or to celebrate Cinco de Mayo—just pour over ice and sip slowly.
• It pairs beautifully with Mexican dishes like pork carnitas or carnitas tacos. And it’s refreshing at picnics or BBQs alongside smoky ribs, Thai chicken skewers, or LA Galbi.
• At a recent summer potluck, we served this with roasted and stuffed Hatch chiles—and it was absolutely loved!
• Horchata’s creamy sweetness cuts through spicy foods perfectly—think spicy curries, grilled dishes, or spicy burgers like Nashville hot chicken sandwiches.

Storage

Once your horchata is ready, store it promptly in the fridge. It keeps well for up to 5 days, but in our house, it usually disappears after about 2 days!

Always store it in a clean, airtight container with a tight lid to keep it fresh.

Frequently asked questions

What does horchata taste like?

Horchata is a creamy, cinnamon-spiced drink with a thick, smooth texture from ground rice. When made with evaporated milk, it has a rich, milky flavor. If you add nuts like almond, their flavor comes through too, adding a gentle nuttiness.

Is horchata Spanish or Mexican?

Horchata’s origins are Mediterranean. The Spanish version uses tiger nuts (horchata de chufa), and this version made its way to Mexico and Latin America, where rice replaced tiger nuts to become horchata de arroz.

Can I make this drink creamier?

You can make your horchata creamier by using more evaporated milk instead of water. That said, this recipe is already wonderfully creamy—no watered-down drinks here!

Does horchata have caffeine?

Nope, traditional horchata contains no coffee or tea, so it’s totally caffeine-free. If you want caffeine, try coffee horchata by adding espresso or strong coffee.