This creamy, cinnamon-spiced horchata recipe is cold, milky, and just sweet enough to make you forget how hot it is outside. I learned to make it after spending way too much money buying it by the cup at my favorite taco spot, and now I keep a pitcher in the fridge all summer long.
It uses rice, cinnamon sticks, and a couple cans of milk. That's really it. If you like cold drinks that feel like a treat, you'll want to try this Grasshopper Drink Recipe or this Grinch Cocktail Recipe too, or go for an Easy Gingerbread White Russian when the weather turns cold.
Why You'll Love This Authentic Horchata Recipe
This rice horchata recipe delivers restaurant-quality results without any weird ingredients or complicated steps. The creamy horchata comes out perfectly balanced, not too sweet, with just the right amount of cinnamon warmth in every sip.
It makes a huge batch, which is perfect for parties, Sunday dinners, or just keeping a pitcher in the fridge for hot afternoons. Kids love it, adults love it, and it pairs beautifully with spicy food or barbecue.
Plus, you can adjust the sweetness exactly how you like it, which means everyone wins.
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Horchata Recipe Ingredients
Here's what you'll need to make this classic horchata recipe from scratch.
See recipe card below this post for ingredient quantities
White rice: The base of this drink. Long-grain white rice works perfectly and gives horchata its signature creamy texture once blended and strained.
Cinnamon sticks: These add warm, aromatic flavor during the soaking process. Breaking them into pieces helps release more of that spicy-sweet cinnamon taste.
Evaporated milk: Adds richness and body to the drink without making it too heavy.
Sweetened condensed milk: Brings sweetness and extra creaminess. This is what gives horchata that silky, almost dessert-like quality.
Warm water: Divided between soaking and mixing. Using warm water helps everything blend together smoothly.
Sugar: Optional, for adjusting sweetness to your taste after everything's mixed.
Ground cinnamon: An optional garnish that looks pretty and adds a little extra cinnamon kick.
Vanilla: Just a small amount enhances the other flavors without taking over. Use it sparingly.
How To Make Horchata Recipe
Making this refreshing Horchata Recipe takes a little patience, but the hands-on work is minimal.
Rinse and soak: Place the rice in a colander and rinse it under cold water until the water runs clear. Add the rinsed rice, cinnamon sticks broken into large pieces, and 4 cups of water to a large bowl. Cover and refrigerate overnight, or for at least 4 hours if you're in a hurry.
Prep for blending: When you're ready to make the horchata, remove most of the cinnamon sticks from the bowl, but leave a few small pieces in with the rice for extra flavor.
Blend the mixture: Work in two batches. Add half of the soaked rice, the soaking liquid, and some cinnamon pieces to your blender. Puree on high for about 4 minutes until the mixture looks very smooth and almost watery.
Strain it well: Pour the blended mixture through a fine mesh strainer or cheesecloth set over a pitcher. Press down on the solids with a spoon or spatula to squeeze out as much liquid as you can. This step takes a little elbow grease but it's worth it.
Repeat: Blend and strain the second batch of rice mixture the same way.
Add the milk and water: Stir in the evaporated milk, sweetened condensed milk, vanilla if you're using it, and the remaining 4 cups of water. Mix everything until it's fully combined and smooth.
Adjust to taste: Give it a taste and add sugar or more water if needed. Some people like it sweeter, others prefer it lighter.
Chill and serve: Refrigerate the horchata until it's really cold, then serve over ice. Give it a good stir before pouring since it naturally separates as it sits.
Substitutions and Variations
You can tweak this horchata drink Horchata Recipe to fit what you have on hand or your dietary needs.
No cinnamon sticks? Use 1 tablespoon of ground cinnamon instead. Just add it during the soaking step with the rice and water.
Dairy-free version: Swap the evaporated milk and sweetened condensed milk for coconut milk or almond milk, and use agave or maple syrup to sweeten.
Less sugar: Cut back on the sweetened condensed milk and use more evaporated milk, then sweeten with honey or stevia to taste.
Extra flavor: Add a strip of orange peel or a few blanched almonds to the soaking rice for a slightly different twist.
Kid-Friendly Tweaks
Kids usually love horchata because it tastes a little like melted ice cream. If you're making it for little ones, you might want to make it a bit sweeter by adding an extra tablespoon or two of sugar.
You can also serve it with a cinnamon stick as a stirrer, which makes them feel fancy and grown up. Emma always asks for "the special straw" when we make this.
Equipment For Horchata Recipe
You don't need anything fancy to make this homemade horchata recipe, just basic kitchen tools.
A good blender is the most important thing since you're pureeing rice. A fine mesh strainer or cheesecloth helps you get that super smooth texture. You'll also need a colander for rinsing, a large bowl for soaking, a pitcher for storing, and a spoon or spatula for pressing the rice mixture.
Storage Your Horchata Recipe
Keep your horchata de arroz in a sealed pitcher or container in the refrigerator. It stays fresh for 2 to 3 days, though it rarely lasts that long in my house.
The drink will separate as it sits, which is totally normal. Just give it a good stir or shake before serving and it'll look perfect again.
Don't leave horchata out at room temperature for more than an hour or two, especially on hot days. It has dairy in it, so it needs to stay cold.
Expert Tips
Soak overnight if you can. The longer the rice sits with the cinnamon, the more flavor it absorbs. Four hours works in a pinch, but overnight is better.
Blend long enough. Don't rush the blending step. Four minutes might seem like a lot, but that's what breaks down the rice enough to create that silky texture.
Press the solids hard. When you're straining, really squeeze and press to get every bit of liquid out. That's where a lot of the flavor lives.
Start less sweet. You can always add more sugar, but you can't take it out. Taste as you go and adjust.
Use good cinnamon. Since cinnamon is such a big part of the flavor here, using fresh cinnamon sticks makes a real difference compared to old, stale ones.
Serving Suggestions
This chilled Horchata Recipe drink is incredible on its own, but it also pairs beautifully with so many foods.
Serve it alongside tacos, enchiladas, or anything spicy. The creamy sweetness cools down the heat perfectly. It's also wonderful with grilled meats at a summer barbecue, or as a dessert drink with churros or flan.
For a fun twist, pour it over coffee for a horchata latte, or add a splash of rum for an adult version.s.
My Favorite Horchata Memory
Last summer, my friend Mia stopped by while I was straining a fresh batch of homemade Mexican horchata. She watched me press the rice mixture through the cheesecloth and said, "That looks like way too much work for a drink."
I poured her a glass anyway, ice clinking against the sides. She took one sip, closed her eyes, and went completely quiet. Then she opened them and said, "Okay, I get it now. Can I take some home?"
I ended up giving her half the pitcher. She texted me later that night asking for the recipe because her kids drank the whole thing in one sitting.
FAQ
What are the ingredients in Horchata Recipe?
Traditional Horchata Recipe is made with white rice, cinnamon sticks, water, evaporated milk, and sweetened condensed milk. Some versions include vanilla or almonds. It's a simple combination that creates a creamy, refreshing drink.
Is Horchata Recipe healthy or unhealthy?
Horchata Recipe has sugar and dairy, so it's more of a treat than an everyday health drink. That said, it's made with real ingredients and you control the sweetness, which is better than a lot of store-bought options. Enjoy it in moderation like you would any dessert beverage.
Is Horchata Recipe the same as coquito?
No, they're different drinks. Horchata is a Mexican rice drink flavored with cinnamon, while coquito is a Puerto Rican coconut drink similar to eggnog, often made with rum. Both are creamy and delicious, but the flavors and ingredients are pretty different.
Is Horchata Recipe basically rice milk?
Sort of, but not exactly. Horchata Recipe starts with rice that's soaked and blended, like rice milk, but it also includes cinnamon, evaporated milk, and sweetened condensed milk. It's thicker, sweeter, and more flavorful than plain rice milk you'd buy at the store.
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Pairing
These are my favorite dishes to serve with Horchata Recipe
Horchata Recipe
Ingredients
- 1.1 cups uncooked white rice long-grain rice works best for clean flavor
- 2 cinnamon sticks broken into large pieces for better infusion
- 13 ounces evaporated milk adds creamy body without heaviness
- 13 ounces sweetened condensed milk provides sweetness and richness
- 9 cups warm water divided (warm but not hot for soaking rice)
- 2–4 tablespoons granulated sugar adjust based on sweetness preference
- ½ teaspoon vanilla extract optional, use sparingly for balance
- Ground cinnamon to garnish (optional, for serving aroma)
Instructions
- Rinse the rice thoroughly in a colander under cold water, then transfer it to a bowl with the cinnamon sticks and 4½ cups of the warm water. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Remove most of the cinnamon sticks from the soaked rice, leaving a few small pieces behind for blending.
- Blend half of the soaked rice mixture with some of the soaking liquid until completely smooth and milky, about 4 minutes.
- Pour the blended mixture through a fine-mesh strainer or cheesecloth into a large pitcher, pressing the solids to extract as much liquid as possible.
- Repeat the blending and straining process with the remaining rice mixture until all liquid is collected.
- Stir the evaporated milk, condensed milk, vanilla, and remaining 4½ cups of water into the strained rice milk until fully combined.
- Taste the horchata and adjust sweetness or dilution with sugar or water as needed.
- Chill thoroughly, then stir well and serve over ice, mixing again before pouring as natural settling may occur.
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