Agua de Horchata is a refreshing Mexican rice and cinnamon drink, made with just a few simple ingredients! Keep a pitcher of this authentic Mexican Horchata drink in your fridge for a sweet, cold drink to cool you down on hot days!
Authentic Mexican Horchata - Rice Agua fresca
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With it’s sweet, creamy flavor and subtle hints of vanilla and cinnamon, Agua de Horchata is one of the most beloved and traditional Mexican aguas frescas.
I’ve shared many agua fresca recipes before, most recently my Guava Agua Fresca recipe, which is one of my favorites. “Agua fresca” literally means “fresh water” in Spanish, and it generally just refers to a fruit water, often mixed with sugar for a sweet flavor.
Agua de Horchata is a little different, since it’s made using rice and cinnamon, as opposed to a specific fruit. Nevertheless, it’s just as refreshing!
Horchata is a popular drink to have at places that offer traditional Mexican food, both in Mexico and the United States. It is very common to enjoy a typical Mexican antojito (Mexican street food like tostadas and sopes) with a cold glass of this sweet, milky drink.
The light flavor of horchata is a welcome addition to almost any Mexican dinner, but it’s especially nice to have around when indulging in spicy foods! The creamy horchata works as a palate cleanser, and can cool off the burn of a spicy dish.
Of course, you can also enjoy this sweet rice drink by itself as a refreshing treat on a hot day, no food required!
Is Horchata Mexican or Spanish?
Horchata has its origins in Spain, in the Valencia region. However, that horchata is not the same as the Mexican horchata I’m sharing today. The Spanish version is made using a base of tiger nut, while Mexican horchata uses a rice base. Both versions of horchata are sweet, and usually flavored with cinnamon. You can also find almond and coconut horchatas in Mexico.
What is Horchata made of?
Mexican Agua de Horchata is typically made out of rice and cinnamon, both of which are soaked overnight and then mixed in a blender. Sugar and vanilla extract are also added for additional flavor, and Milk is another optional addition. Each Mexican restaurant or family tends to have a slightly different recipe, but the main ingredients are always rice and cinnamon.
In the south of the country, you can also find the almond and coconut versions of Horchata, and in some regions, like in Central Mexico, there is one Horchata made with dried Cantaloupe seeds. Some people add milk in the preparation of this drink, but others prefer not to add it. There are also many recipes that use condensed or evaporated milk. I personally like to add 1 cup of regular whole milk to my Horchata.
What does Horchata taste like?
Horchata can best be described as rice pudding in a drink. The flavor is light, creamy, and sweet, with hints of cinnamon and vanilla. The exact flavor and sweetness will vary based on how much sugar is added to the recipe, but all Mexican horchata is made with rice, cinnamon and vanilla.
Homemade Horchata vs Horchata Mixes
Nowadays, there are many horchata mixes that can be found at grocery stores in Mexico. Some people buy these products instead of making a homemade horchata. While some of these mixes render a good tasting horchata, nothing beats the flavors of this milky drink made at home.
Homemade horchata is super easy to make, it just requires a little bit of thinking ahead, since the rice needs to soak overnight. That may be why the mixes have become popular, as you can quickly prepare them at a moment’s notice. Making horchata from scratch is well worth the extra effort, though! The packaged flavors do not begin to compare to the fresh ingredients.
There’s nothing quite as satisfying or delicious as a glass of ice cold horchata on a hot day! By the way, Horchata is almost always served cold with ice cubes.
Ingredients used in this Horchata Recipe:
Long Grain White Rice - to make this rice drink you can also use other types of rice. Like short grain rice.
Mexican Cinnamon - Mexican Cinnamon has a intense flavor.
Water - To soak the rice and soften the rice and also to add to the final drink.
Sugar - I like to use organic granulated sugar, adjust the amount to your liking if you prefer the drink sweeter.
Vanilla Extract - I hope you can find the Mexican Vanilla extract at your local grocery store or Latin Store. To enjoy the full flavors of a Mexican Horchata.
Milk - You can use 2% or whole milk. Or even use Evaporated milk for a richer flavor.
How to Make Mexican Agua de Horchata
Jump to RecipeInstructions:
1. Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours.
2. The next day, pour the rice, cinnamon, and the water into your blender and process until it becomes a smooth, watery paste.
3. Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
4. Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
Notes:
- If you have a Vitamix or other high-performance blender, you won’t need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won’t need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed.
- Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients.
- If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.
Other Mexican Aguas Frescas:
Prickly Pear (Tuna) Agua Fresca
📖 Recipe
Mexican Horchata
Equipment
- Bowl
- Pitcher
- Blender
- Spoon
- Strainer
Ingredients
- 2 cups long grain rice
- 1 stick Mexican Cinnamon
- 4 cups hot water
- 8 cups extra water to finish the drink
- ¾ cup sugar
- 2 teaspoon vanilla extract
- 1 cup milk 2% or whole
- Ice cubes to serve
- CHECK THE VIDEO RECIPE
Instructions
- Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
- The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
- Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
- Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
Video
Notes
- If you have a Vitamix or other high-performance blender, you won’t need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won’t need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed.
- Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients.
- If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.
Dee
Hi Meli, years ago I found your site, saw the Horchata recipe, tried it, we're hooked. Never knew how to make it! and now u can always find in my fridge ready to drink! Especially in the summer, and Christmas.Highly recommend your recipe to anyone 😀
Mely Martínez
Thank you, Dee!
Marco North
Question! When you soak it overnight, do you leave it out on the counter at room temperature or do you put it in the fridge?
Mely Martínez
Hello Marco,
As long as your kitchen is cool since rice in water tends to ferment. To be safe store in the fridge.
Chris Pegues
Very nice! I will make it again - and again.
Just curious, has it been made with brown rice, or black, purple rice. I don’t want to be blasphemous nor disrespectful to the spirits, but I do like to experiment, that is how Good Stuff is invented, after all!
Mely Martínez
Hello Chris,
It could be, it doesn't hurt to try.
Laurie G B
Mely- I absolutely loved your recipe for the Horchata! I followed it exactly but used almond milk that I feel added a little nutty sweetness. It made a large pitcher that I was able to enjoy in the mornings or on hot afternoons. You are wonderful and thank you for keeping things simple! Blessings!❤️
Cathy Smith
This is the way my friend of 45 years Guadalupe Becerra taught me to make Horchata. He passed away a year ago before this question came to my mind. My youngest grandson adores horchata, well the homemade stuff lol. He is graduating from college in just a couple of weeks, then moving out with his older brother and I was wondering if I could freeze Horchata, so he can keep it on hand, cause I have a 10 pound bag of rice, not making all into Horchata but well, we eat rice a lot!! I just found your sight today, and before I got going good, I checked it out and knew it was authentic which is what I wanted. Puedo decir que en tu cocina se prepara buena comida con cálidos recuerdos.
Wren
Maybe a dumb question, but… every horchata recipe I’ve looked at says to drain the water from the rice pulp mixture and then add the milk and so on. But not a single recipe has made this clear: do you add the milk etc to the rice pulp you drained the water from, or do you add it to the water you drain? I’m ASSUMING you add it to the drained pulp mixture, but all the recipes leave this very important bit of info out of the instructions. Can someone clarify this for me before I try it and completely mess it up? Thanks!
Mely Martínez
Hello Wren,
Usually, you add it to the drained rice water. However, if you want to add it to the rice pulp and them drain, it will be fine.
Patti L
Can regular cinammon (ground) be used as a sub if I don’t have Mexican cinnamon sticks? If so what would the appropriate amount be?
Mely Martínez
Hello Patti,
Une teaspoon could be enough.
Angela
Hi,
I am planning on making this because my daughter loves this drink. When the rice mixture is resting overnight, is this done on the counter or in the fridge?
Mely Martínez
In the fridge, unless your kitchen is cold at night. You can also add a mix of condensed and evaporated milk for added flavor.
Adelbert
In a cool spot (fridge or porch in winter).
Kristen
Not sure what I'm doing wrong but I tried this recipe and every time I blend, it just turns into pudding...
Mely Martínez
Hello Kristen,
No sure why it will become a pudding. You have a total of 12 cups of water and 2 cups of rice that you will need to strain.
The only reason you will have that results is if you cook the whole thing.
I'll add a video shortly, I hope it helps you.
Linda
To remove excess dust (rice dust and 'dust-dust'), I'm used to always swirling rice in cold water, with 2-4 water changes, then draining, before cooking or using in a recipe. Will rinsing the rice (and draining it very well), be detrimental to the horchata?
Mely Martínez
Hello Linda,
Not at all.
Alma Hall
In your Horchata recipe , you use water. But in the instructions you say , if adding milk,
So how much milk does a person add, or is it a different recipe? Add all milk? Or all water?
Mely Martínez
Hello Alma,
You can use between 2 up to 4 cups of milk. You can use regular whole milk, 2% percent, or skim milk.
Some people like to add a mix of canned condensed milk with evaporated milk. And, the amount will be to your own liking.
Ruth Chadwell
What kind of rice is best?
Mely Martínez
Hello Ruth,
Try to use a variety of rice that has no aroma. You can use long, medium, or short gain rice to make horchata.
Ethal Frida
Can plant based milk be used instead of dairy?
Mely Martínez
Hello Ethal,
Yes, you can. You can even skip the milk.
Juanita Guemez
Just like my mother's horchata. Great recipe!
Isabel Ontiveros
This is just how I remember my mom used to make Horchata for my sisters and me. So many memories. Thank you for the recipe.