Horchata Recipe with Video Tutorial

This easy Horchata recipe is sweet, creamy and refreshingly simple. An authentic Mexican drink made from rice, cinnamon and milk—no powdered mix required. Follow this step-by-step guide to make homemade horchata perfect for Cinco de Mayo or any warm day.

What is Horchata?

Horchata (often called “agua de horchata” or “horchata de arroz”) is a traditional Mexican beverage made by soaking white rice in water with cinnamon, then sweetening and enriching the strained liquid with sweetened condensed milk and evaporated milk. A splash of vanilla adds a warm, rounded note.

If you’ve visited a Mexican restaurant you’ve likely seen horchata on the menu. Its creamy, lightly spiced sweetness makes it a great counterpoint to spicy or savory dishes. While store-bought mixes exist, homemade horchata has a fresher flavor—the only commitment is patience while the rice soaks and releases its flavor.

My husband and I always share a large cup at restaurants, though I could happily drink a whole one myself. There’s something irresistible about cinnamon-flavored rice milk—it’s smooth, comforting and thirst-quenching.

Ingredients for Mexican Horchata

To make this classic horchata you will need:

• White rice, uncooked — any raw white rice works: long grain, jasmine, basmati or short grain.
• Cinnamon sticks (or ground cinnamon as an alternative).
• Water
• Sweetened condensed milk
• Evaporated milk
• Vanilla extract

Substitutions and quantities are listed in the recipe card below.

Steps to Make Horchata

1. Rinse and drain the rice. Rinsing removes excess starch and helps produce a cleaner, smoother drink.
2. Combine the rice, cinnamon sticks and 4 cups of water in a bowl. Breaking the cinnamon sticks into pieces helps the flavor infuse more quickly.
3. Cover and refrigerate to soak overnight or for at least 4 hours. Longer soaking (8–12 hours) yields better flavor.
4. Remove the cinnamon sticks before blending (small pieces are fine if they slip through).

Blend it up!

For maximum flavor, blend the soaked rice and water until very smooth—about 2–3 minutes. This extracts more rice flavor and helps create a creamier base.

To make horchata without a blender: Skip blending and either gently pour the flavored water off the rice (leaving the rice solids behind) or strain the soaking liquid directly. This yields a smoother texture but slightly less rice intensity.

Strain the Rice

Straining is optional but recommended if you prefer a silky horchata. Unstrained versions can be grainy and thick. Use a fine mesh sieve lined with cheesecloth to remove rice solids.

Repeat straining 2–3 times until the liquid reaches the smoothness you prefer.

The Final Steps

After straining, transfer the rice-infused liquid to a pitcher. Stir in the sweetened condensed milk, evaporated milk, vanilla, and 2–4 cups of additional cold water to reach your preferred sweetness and creaminess. Taste and adjust.

Serve chilled or over ice. Horchata can also be gently warmed and enjoyed hot.

Substitutions

If you don’t have sweetened condensed milk or evaporated milk, you can sweeten the drink with granulated sugar and use any milk for creaminess—this will alter the traditional flavor but still tastes great. Start with about 1/2 cup sugar and 2 cups of milk, then adjust to taste.

Cinnamon sticks can be replaced with 2–3 teaspoons ground cinnamon, though ground cinnamon can sometimes leave a slightly chalky texture.

Storage

Store horchata in the refrigerator and consume within 3–4 days. It’s best fresh, so consider doubling the recipe if serving a group.

More Cinco de Mayo Recipes

Horchata pairs beautifully with bold Mexican dishes. Try it alongside carnitas, chili verde chimichangas, elote-style corn, churros or tres leches cake for a festive meal. It’s also a refreshing companion to lighter fare like tacos or grilled proteins.

*Originally published 4/30/13. Photos updated March 2022.