Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!
A couple months ago I enjoyed some horchata and Mexican food from a caterer at a wedding reception for our dear, life-long friends Steve and Patti.
It was a scorching hot day in Southern California, and this ice cold, delicious drink hit the spot, along with the chicken, beef, and al pastor pork taco bar, etc. they had for the food! It was all so good!
I came home, determined to find a really great recipe to make this drink to have around our house this summer, for really hot days. Horchata can be found on the menu in many Mexican restaurants here in the United States, as well.
The authentic recipe I found online comes from Ana Frias, a talented cook, born and raised in Sonora, Mexico. Her blog “Muy Delish” (which I recommend highly- link below) has a wonderful variety of traditional Mexican recipes.
What Exactly Is Horchata?
Did you know horchata is a beverage made from white rice? YEP! The rice is soaked in water with cinnamon sticks which infuses lots of cinnamon flavor!
After soaking, the rice mixture is blended, then vanilla and two types of milk are added (evaporated and condensed), along with more water.
After mixing, this amazingly creamy, sweet drink is served over ice, with a sprinkle of cinnamon on top. Cold and refreshing, it’s a simple drink to prepare, and the recipe makes enough for an entire pitcher!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Classic Mexican Horchata
Measure uncooked white rice into a fine mesh strainer. Rinse the rice well, and then drain. You can use any type of uncooked white rice (long grain, Basmati, etc.) to make this drink.
Place the rinsed rice in a very large bowl. Snap a couple of cinnamon sticks into big pieces and add them to the rice.
Add 4 cups of water to the rice and stir to combine. Cover the bowl, then refrigerate for a minimum of 6 hours.
I usually refrigerate the rice and water overnight, which infuses a LOT of flavor into the rice. This is a GOOD thing!
Time For the Blender!
After the rice has fully soaked, it’s time to blend it! You will need to blend this in two batches, because of the sheer volume of liquid.
Remove the cinnamon sticks, and tear ONE of the big pieces into smaller pieces. Place these small pieces into a blender with HALF of the soaking water and rice.
Time To Strain The Horchata
Blend (puree) the water, rice and small pieces of cinnamon sticks on High speed for 3-4 minutes, until the mixture is smooth.
Place a strainer over a large, 2 or 3 quart pitcher, and pour the puree through a wire mesh strainer into the pitcher.
This will help to strain out some of the thick pulp remaining from the cinnamon sticks (discard the pulp).
Repeat this process with the other half of the soaking water, rice and small pieces of another cinnamon stick.
Now Add The Good, Creamy Stuff!
Add one can of evaporated milk and one can of sweetened, condensed milk to the pitcher. Pour in 4 more cups of fresh water and vanilla extract.
Stir the classic Mexican horchata very well, because the condensed milk is very thick! It will take some stirring, but keep going.
Chill, Then Serve Classic Mexican Horchata
Once the horchata is thoroughly blended, cover the pitcher and refrigerate the drink until it’s cold.
When cold, and you’re ready to serve, fill a cup with ice cubes, and pour the classic Mexican horchata into the glass.
Sprinkle the top of each cup of horchata with a dash or two of ground cinnamon, and serve! It is such a refreshing drink!
Store any leftovers (covered) in the refrigerator for up to 4-5 days. Stir this drink very well, before serving again.
I hope you have the chance to make classic Mexican horchata for those you love. It really is quite simple to prepare, and tastes wonderful!
Thanks for taking the time to stop by today. I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More BEVERAGE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious beverage recipes to check out, including:
- Watermelon Lime & Mint Agua Fresca
- Lemon Mint Tea
- Lime, Cranberry & Raspberry Refresher
- Rise n’ Shine Juice
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Original recipe source (and with thanks to): Ana Frias, at muydelish.com/traditional-mexican-horchata/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!
- 1 cup uncooked white rice any type
- 4 cups water
- 2 cinnamon sticks
- 12 ounces evaporated milk (canned) = 1 can
- 14 ounces condensed milk (canned) = 1 can
- ½ teaspoon ground cinnamon
- 4 cups fresh water additional
Rinse and drain uncooked rice in a wire mesh strainer. Place drained rice in a large bowl. Snap 2 cinnamon sticks into big pieces and add them to the rice. Add 4 cups water; stir to combine. Cover bowl; refrigerate a minimum of 6 hours (overnight is even better!).
After fully soaking, it's time to puree it! You will need to blend this in two batches, because of the sheer volume of liquid. Remove cinnamon sticks, and tear ONE of the big pieces into smaller pieces. Place these small pieces into a blender with HALF of the soaking water and rice mixture.
Blend (puree) water, rice and small pieces of cinnamon sticks on High speed for 3-4 minutes, until smooth. Place wire mesh strainer over a large, 2-3 quart pitcher; pour puree through strainer into the pitcher. This strains out pulp remaining from cinnamon sticks (discard pulp). Repeat with the other half of soaking water, rice and small pieces of another cinnamon stick.
Add evaporated milk and sweetened, condensed milk to the pitcher. Add vanilla and 4 additional cups of fresh water. Stir horchata very well to combine, because condensed milk is very thick!
Once fully blended, cover pitcher and refrigerate until it's cold. To serve, pour horchata over ice cubes. Sprinkle each cup of horchata with ground cinnamon, and serve!
Store horchata, covered in refrigerator up to 4-5 days. You will need to stir the horchata again well, before serving.
Here’s one more to pin on your Pinterest boards!