Easy Homemade Horchata

This easy homemade horchata recipe is creamy, sweet, refreshing, and filled with the warm flavor of cinnamon and vanilla. Made with rice, cinnamon sticks, milk, and just the right amount of sweetness, it’s the perfect cold drink to serve with tacos, enchiladas, spicy dishes, or your favorite Mexican-inspired dinner.

If you’ve never made horchata at home before, you’re going to love how simple it is. Most of the preparation is completely hands-off because the rice and cinnamon need time to soak. Once everything is blended and strained, you’ll have a pitcher of cold, creamy cinnamon horchata ready for the refrigerator.

Serve it over plenty of ice with a sprinkle of ground cinnamon on top for an incredibly refreshing homemade drink.

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What Is Horchata?

Horchata is a sweet, refreshing drink with versions found throughout Mexico, Spain, and other parts of the world. The ingredients vary depending on where it’s made.

Mexican-style horchata is commonly made by soaking rice and cinnamon in water, blending the mixture, and straining it to create a smooth rice-based drink. Milk, vanilla, and sugar can be added to make it extra creamy and flavorful.

The result is a cold drink that’s sweet and cinnamon-y with a subtle rice flavor. It’s especially delicious served alongside spicy food.

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Why You’ll Love This Homemade Horchata

There is so much to love about making horchata at home. It’s inexpensive, uses simple ingredients, and makes a whole pitcher that’s perfect for serving a family or a crowd.

I also love that you can easily adjust the sweetness. Start with less sugar, taste the finished horchata, and add more until it’s exactly how you like it.

And while you do need to plan ahead for the soaking time, the actual hands-on preparation is incredibly easy.

Ingredients

1 cup uncooked long-grain white rice
2 cinnamon sticks
4 cups water
2 cups whole milk
1/2 cup granulated sugar, plus more to taste
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Ice, for serving
Ground cinnamon, for garnish

How to Make Horchata

Step 1: Rinse the Rice

Place the rice in a fine-mesh strainer and rinse it briefly under cool water.

Add the rinsed rice to a large bowl or pitcher.

Step 2: Add the Cinnamon

Break the cinnamon sticks into a few pieces and add them to the rice.

Pour the water over the rice and cinnamon.

Cover the bowl and allow the mixture to soak for at least 4 hours. For even more cinnamon flavor, refrigerate it and let it soak overnight.

Step 3: Blend

Pour the rice, cinnamon, and soaking water into a high-powered blender.

Blend until the rice is very finely ground and the mixture looks cloudy and milky.

Depending on the size of your blender, you may need to work in batches.

Step 4: Strain the Horchata

Place a fine-mesh strainer over a large pitcher. For an even smoother horchata, line the strainer with cheesecloth.

Slowly pour the blended rice mixture through the strainer.

Discard the remaining rice and cinnamon solids.

Step 5: Make It Creamy

Add the whole milk, sugar, vanilla extract, ground cinnamon, and a small pinch of salt to the strained rice mixture.

Stir very well until the sugar dissolves.

Taste and add additional sugar if you prefer sweeter horchata.

Step 6: Chill

Refrigerate the horchata until it’s completely cold, preferably for at least 1 to 2 hours.

Stir the pitcher thoroughly before serving because some settling is completely normal.

Pour the horchata into glasses filled with ice and sprinkle a little cinnamon over the top.

How Long Should You Soak the Rice?

I recommend soaking the rice and cinnamon for at least 4 hours, but overnight is even better.

The soaking time softens the rice so it blends more easily and allows the cinnamon flavor to infuse into the water.

If you know you want horchata the next day, prepare the rice mixture before bed and leave it covered in the refrigerator overnight. The next day, all you need to do is blend, strain, and finish the drink.

How to Get Smooth Horchata

Straining is one of the most important steps when making homemade horchata.

A regular fine-mesh strainer will remove the larger pieces of rice, but if you want an especially smooth drink, strain it through cheesecloth or a nut-milk bag.

You can even strain the horchata twice.

Don’t worry if you notice a little sediment collecting at the bottom of the pitcher after it sits. That’s normal with homemade horchata. Just give it a good stir before pouring.

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How Sweet Should Horchata Be?

This really comes down to personal preference.

I like to start with about 1/2 cup of sugar for this recipe and adjust from there. If you’re serving it over a lot of ice, you may want it slightly sweeter because the melting ice will dilute the drink.

Always taste it cold before adding a lot more sugar. Flavors can taste different once the horchata has been thoroughly chilled.

Can I Use Sweetened Condensed Milk?

Absolutely. Sweetened condensed milk makes horchata especially rich and creamy.

Replace some or all of the granulated sugar with sweetened condensed milk, adding it a little at a time until the drink reaches your preferred sweetness.

You can also add evaporated milk for an extra-creamy horchata.

Dairy-Free Horchata

It’s easy to make this recipe dairy-free.

Simply replace the whole milk with your favorite non-dairy milk. Almond milk and oat milk both work particularly well with the cinnamon and vanilla flavors.

Coconut milk can also be used, although it will give the horchata a noticeable coconut flavor.

What to Serve With Horchata

Cold horchata is especially good with foods that are savory, spicy, or heavily seasoned.

Try serving it with tacos, burritos, enchiladas, quesadillas, nachos, fajitas, taco bowls, Mexican rice, or spicy chicken dishes.

It’s also delicious all by itself as a sweet afternoon drink.

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How to Store Homemade Horchata

Keep homemade horchata refrigerated in a covered pitcher or airtight container.

For the best flavor and texture, I like to enjoy it within about 3 days.

The rice mixture will naturally settle while it’s refrigerated, so always stir or shake the horchata well before serving.

Don’t leave milk-based horchata sitting at room temperature for extended periods.

Tips for the Best Horchata

Let the rice soak. Don’t rush this step. Giving the rice and cinnamon several hours to soak creates better flavor and makes the rice easier to blend.

Use cinnamon sticks. Ground cinnamon alone won’t give the soaking liquid quite the same flavor.

Strain it thoroughly. A second strain can make a big difference if you prefer very smooth horchata.

Serve it really cold. Horchata is at its best chilled and poured over plenty of ice.

Adjust the sweetness last. It’s much easier to add another spoonful of sugar than to fix horchata that’s too sweet.

Stir before pouring. Separation is normal in homemade horchata.

Jennie’s Thoughts

I love having homemade drink recipes that feel a little more special than pouring something straight from a bottle, and horchata definitely fits that category.

The combination of cinnamon, vanilla, rice, and milk is so simple, but once everything is chilled and poured over ice, it’s incredibly refreshing. I especially love it with a spicy dinner because the cold, creamy sweetness is such a nice contrast.

This is also one of those recipes that looks beautiful served in a big glass pitcher. Fill glasses with ice, pour in the horchata, add a cinnamon stick, and sprinkle just a tiny bit of cinnamon over the top.

If you’re making Mexican-inspired food for dinner or simply want a sweet homemade drink to keep in the refrigerator, this easy horchata recipe is one you’ll want to make again and again.

Frequently Asked Questions

What does horchata taste like?

Horchata is sweet, creamy, and refreshing with prominent cinnamon and vanilla flavors and a subtle flavor from the rice.

Is horchata served hot or cold?

Horchata is typically served very cold over ice.

Why does my horchata separate?

Separation is normal because homemade horchata contains tiny particles from the blended rice and cinnamon. Simply stir or shake it well before serving.

Can I make horchata ahead of time?

Yes. Horchata is actually a great make-ahead drink because it needs time to chill. Prepare it earlier in the day or the night before and keep it refrigerated until you’re ready to serve.

Can I make horchata without milk?

Yes. You can make a lighter rice-and-water version or substitute almond, oat, or another non-dairy milk for the whole milk.