Horchata

This homemade Horchata recipe, made from rice, almonds, milk, sugar, cinnamon, and vanilla, is so delicious and perfectly sweet. You’ll need at least twelve hours to make this wonderful creamy Mexican inspired drink because of how long it takes for the rice and almonds to soak, but it is so worth it!

What is horchata:

Horchata (or-CHAH-tah) is a sweet creamy drink made from soaked and strained rice and/or nuts in water.

The most common form found in the United States, and most often served at Hispanic eateries, is made primarily from rice and cinnamon and is made even more rich with almonds and vanilla.

The addition of whole milk at the end makes this Horchata especially rich and creamy, but that can be omitted or replaced with a different non-dairy milk to keep the recipe vegan.

Why this recipe is so great:

• The ingredients: This recipe not only uses real cinnamon sticks, which are absolutely superior in flavor when compared to ground cinnamon, but it also uses a real vanilla bean. This definitely sets this Horchata recipe apart from the rest.
• It’s fun to make: Although it takes some planning and foresight due to the long soak time, it’s fun to soak the ingredients and watch the liquid change with every swirl. The long process makes it taste even better!
• Make a big batch: This recipe can easily be doubled, tripled, etc. which makes it perfect for a party.

Horchata ingredients:

• Rice: Uncooked long grain rice is what I used
• Almonds: I find that raw almonds have the best flavor for any kind of nut milk, including horchata
• Cinnamon sticks: I always recommend substitutions, but I highly recommend using the cinnamon sticks and not substituting with ground cinnamon
• Vanilla bean: You cannot beat the flavor of a real vanilla bean, but you can substitute with vanilla extract, if needed
• Sugar: I use organic granulated sugar and the amount listed in the recipe adds the perfect amount of sweetness
• Milk: Whole milk is recommended but you can use any kind of milk or non-dairy beverage, as desired

How to make Horchata:

Full ingredient list and detailed step by step instructions are listed in the recipe card below, but here is a summary.

The first step is to grind the rice, almonds, and cinnamon sticks in a high powered blender or food processor.

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1. Add water: The water can be added to the blender and then blended together. Alternatively, the grounds can be added to a large mason jar with a lid and the water added. Be sure to soak with the vanilla bean!
2. Soak: Allow the mixture to soak at room temperature for at least 12 hours. Every time you walk by, give it a stir or a shake to mix the solution.
3. Strain: After the long soak, strain out the solids. A fine mesh strainer does the trick, but you can use a nut milk bag or cheesecloth to strain out all of the solids.
4. Add milk: Stir in the milk to the strained liquid.
5. Add sugar: Stir in the sugar.

Once the sugar has dissolved, chill the mixture until ready to serve and serve the Horchata over ice.

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Recommendations for best results:

• Super fine grind: The smaller the grind, the more surface area is exposed to the water. This will create the most rich and delicious Horchata you’ve ever enjoyed.
• Add the sugar last: I like to add the sugar at the very end. That way you can add less than what the recipe calls for, taste, and continue to increase the amount until you find the perfect sweetness. I found the amount called for in the recipe was best.
• Storage: Keep any leftover Horchata in the refrigerator and use within 3-5 days. Do not add ice until you’re ready to serve.

Recipes to enjoy with Mexican Horchata:

This creamy sweet drink is fantastic on it’s own but is also wonderful when served with other Mexican favorites. It especially goes great with spicy dishes because the milk can help tame the heat! Here are some of my favorites.

• Shredded Beef Enchiladas
• Elote Mexican Street Corn
• Chilaquiles
• Instant Pot Pork Tamales
• Hatch Green Chile Enchilada Sauce
• Carne Asada
• Shrimp Tacos