Creamy Mexican Horchata Recipe from Scratch
A refreshing and creamy homemade Mexican horchata made from soaked rice, cinnamon, milk, and vanilla. Perfect for cooling down on hot days with a subtle cinnamon spice and smooth texture.
- Prep Time: 10 minutes (plus 4+ hours soaking time)
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (200g) white long-grain rice, rinsed
- 2 large cinnamon sticks
- 4 cups (960ml) water
- 2 cups (480ml) whole milk or plant-based milk (almond, oat, or coconut)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (for garnish or extra flavor)
- Pinch of salt (optional)
Instructions
- Rinse 1 cup (200g) of white long-grain rice under cold water until the water runs clear. Transfer to a large bowl and add 4 cups (960ml) of water along with 2 cinnamon sticks. Let soak at room temperature for at least 4 hours, preferably overnight.
- Remove the cinnamon sticks from the soaking water (keep them for later). Pour the rice and soaking water into a blender. Blend on high speed for about 1 to 2 minutes until the rice is finely ground and the mixture looks milky.
- Pour the blended rice through a fine mesh strainer or nut milk bag into a large pitcher. Press or squeeze gently to extract as much liquid as possible.
- Stir in 2 cups (480ml) of whole milk (or plant-based alternative), 1/2 cup (100g) granulated sugar, 1 teaspoon pure vanilla extract, and a pinch of salt if using. Mix well until the sugar dissolves.
- Return the soaked cinnamon sticks to the pitcher and let the horchata chill in the refrigerator for at least 1 hour (or up to 4 hours) to deepen flavors.
- Remove the cinnamon sticks before serving. Pour over ice and sprinkle a little ground cinnamon on top for garnish. Taste and adjust sweetness if needed.
Notes
Soaking the rice overnight yields the smoothest texture. Use a nut milk bag for creamiest results. Adjust sugar to taste. For vegan version, substitute whole milk with almond, oat, or coconut milk. If horchata is too thick after chilling, add a splash of cold water or milk. Leftover horchata keeps up to 3 days refrigerated. Warm gently if preferred warm.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 165
- Sugar: 18
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 25
- Fiber: 0.5
- Protein: 4
Keywords: horchata, Mexican horchata, creamy horchata, homemade horchata, rice drink, cinnamon drink, non-alcoholic beverage, summer drink, dairy-free horchata, vegan horchata