Horchata is an iced, sweet, rice-based (or coconut) milk drink native to Mexico. It has cinnamon and vanilla flavors infused in it and it’s so refreshing during warm weather!
Hi Everyone, years ago, when I was in college, I went to California over Summer break to visit friends and tried Horchata for the first time. It was SO GOOD and refreshing, especially during warm/hot weather.
I have ordered it whenever I see it available in restaurants but I’ve always wanted to make it at home. I finally did and the results were delicious and now I am sharing it with you.
Further below, I share step-by-step photos to walk you through how to make this Horchata recipe both in the post and in the recipe card.
When I researched the recipe, I saw that there were many different ways to make Horchata. I am happy with how this came out and would make this recipe again and again.
For what occasion should I make this Horchata recipe for?
I can see this Horchata recipe being made for picnics, brunch, family gatherings, holidays or just to have as a nice drink in the refrigerator when meal planning like we did.
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This recipe is inspired by Horchata from My Latina Table; I made a few ingredient and method changes that works for our household.
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A Great Pandemic Recipe
I made and photographed this recipe on 4/7/2020, after the Covid-19 pandemic started. We are in New Jersey which is considered the epicenter of the pandemic. It was the perfect recipe to tackle during the pandemic because it has certain steps, it takes a little time (the 5 hours or overnight for soaking the rice) and sometimes recipes that just take a little time to develop and come along can yield the best results. Time at home is what we have a lot of now. The warm, hot weather is here now and this drink is just perfect for that. I imagine sipping this Horchata, sitting in the back yard this Summer.
Recipe Process Photos for Homemade Horchata
Here are process photos to help walk you through making this Homemade Horchata Recipe:
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If you try this Horchata recipe and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post. Thank you for reading and following along!
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- 1 1/3 cups long grain white rice
- 1 1/3 cups granulated white sugar, organic, if possible
- 1/2 cup almonds, whole raw, optional
- 2 cinnamon sticks
- 1 tablespoon pure vanilla extract, organic, if possible
- 12 ounces (1 can) evaporated milk
- 1 1/2 cups whole milk or substitute the same amount non-dairy/dairy-free milk like coconut milk
- 1 liter of water
- ground cinnamon, for sprinkling for serving
- ice, for serving
- Wash the Rice: In a fine, mesh strainer, rinse the rice before soaking it to get out any impurities.
- Soak the Rice Mixture: In a large mixing bowl, add the rice, cinnamon and optional almonds, add water and make sure all ingredients are submerged. Stir to combine. Soak at least 5 hours or overnight in the refrigerator, covered.
- After Soaking: In a fine mesh strainer, strain the rice mixture.
- Blend: Add the strained rice mixture to your blender, add evaporated milk and blend until smooth.
- Use a fine mesh strainer to strain the blended rice-milk mixture into a pitcher, add the sugar, vanilla and whole milk and water. Stir the mixture until it's combined. Make sure to stir before serving and serve chilled with ice. Enjoy!
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 319mgCarbohydrates: 75gFiber: 2gSugar: 41gProtein: 21g
Please note that the Calculated Nutrition is an estimate at best.