Authentic Horchata
Creamy, cinnamon-spiced Mexican horchata made from soaked rice, blended smooth and sweetened with condensed and evaporated milk.
6% of it needs you at the counter
- Hands-on
- 15 min
- Resting
- 4 hr
- Serves
- 8
- Calories
- 305
- Protein
- 8 g
- Per serving
- $0.68
Why this recipe works
Horchata is a rice-based drink found at taquerias and paleterías across Mexico, and it's easier to make at home than it looks — the rice does most of the work overnight. It's the cooling counterpart to spicy food, and a staple at any Mexican-inspired spread.
- Soaking the rice for several hours softens it enough to blend into a smooth liquid rather than a gritty one.
- Straining through cheesecloth or a nut milk bag removes the fine rice pulp that a mesh strainer alone lets through.
- Condensed and evaporated milk together give horchata its signature creamy body without needing cream.
Ingredients
To serve
You will need
- Large bowl or container
- High-powered blender
- Fine-mesh strainer lined with cheesecloth or a nut milk bag
- Large pitcher
Method
Tap a step number to mark it done.
Soak
Put the rice and cinnamon sticks in a large bowl or container. Pour the 4 cups of hot water over them, cover and let soak at room temperature at least 4 hours, or overnight.
Blend
Pour the soaked rice, cinnamon sticks and soaking water into a blender. Blend on high until the rice is completely broken down, 3 to 4 minutes.
Strain
Set the lined strainer over the pitcher and pour the blended mixture through, pressing or squeezing to extract as much liquid as possible. Discard the rice pulp.
Sweeten and dilute
Stir the evaporated milk, sweetened condensed milk and vanilla into the strained liquid, then add the 3 cups of cold water. Taste and add more water to thin if you like.
Chill and serve
Refrigerate until cold and serve over ice with a dusting of ground cinnamon. Stir before serving, since it can separate slightly.
Cook's notes
- An overnight soak gives the smoothest result; a rushed 1-hour soak leaves the horchata grainier.
- A nut milk bag strains cleaner than cheesecloth and is reusable, if you make horchata often.
- Keeps in the fridge for up to 4 days in a covered pitcher; shake or stir well before each pour.
Nutrition per serving
305 calories
$0.68 estimated cost per serving
Where the calories come from
| Protein | 11% of calories | 8 g |
|---|---|---|
| Carbs | 66% of calories | 50 g |
| Fat | 24% of calories | 8 g |
| Fiber | 0 g | |
| Sodium | 110 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is authentic horchata made of?
Rice soaked and blended with water, strained, then sweetened with milk (traditionally just sugar and water, though canned milk is a common modern shortcut) and flavored with cinnamon.
How long should you soak the rice for horchata?
At least 4 hours, though overnight gives the smoothest, creamiest result once blended and strained.
Is horchata the same everywhere?
No — Mexican horchata is rice-based, while versions from Spain are traditionally made with tiger nuts (chufa). Both share the name but taste quite different.
