Discover a uniquely creamy and comforting drink infused with cinnamon and vanilla.
Horchata is a refreshing beverage enjoyed in Spain and Latin America, though its origins trace back to North Africa. The Spanish version, horchata de chufa, is made from tiger nuts, water, and sugar, while Latin American versions are typically rice-based, often blended with cinnamon, vanilla, and sweeteners. Some recipes also include milk, creating a creamy texture.
Some say it tastes like a silky harmony of milk and rice pudding, but there are a few different versions across the regions, each evoking a unique taste. For example, in Mexico, horchata often uses rice and cinnamon (which is the version we’ll be making today), while Puerto Rican horchata is made with sesame seeds, giving it a nutty flavor.
Personally, I think horchata is best when it’s served by itself, in between meals, but you can also make it your main beverage alongside your favorite Latin dishes. However you choose to serve it, horchata can be a great drink to enjoy with friends and family to expand your palate.
Is Horchata Healthy?
Horchata is gluten-free and simple to make, but it’s still got a good amount of sugar and starch. For this reason, I find it best to have once in a while, not as a nutritious daily beverage.
That being said, you can adjust the recipe slightly according to your needs. To make it sugar-free, use stevia instead (or another alternative sweetener that you fancy). For a dairy-free version, replace whole milk with almond or oat milk.
Horchata Variations Across The Globe
This recipe is most similar to Mexican horchata – as it uses rice, cinnamon, sugar, and optionally vanilla, which are hallmarks of this version – but there are several other noteworthy variations.
In Nicaragua, horchata sometimes includes the addition of cocoa beans, while in the Mexican state of Alvarado flowers of the Aztec marigold are used in the recipe. In El Salvador, morro seeds and spices are common additions. These days there’s also vegan-friendly almond-based horchata that uses almond milk, rice milk, and sweetened condensed milk. Talk about creamy! Although the flavors and textures vary across different cultures, one thing’s for sure: horchata is made to satisfy.
INGREDIENTS
- 1 cup uncooked long-grain white rice
- 2 cinnamon sticks
- 4 cups warm water for soaking
- 4 cups cold water
- 1 cup whole milk
- 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- Ice cubes for serving
INSTRUCTIONS
Soak
Combine rice and cinnamon; soak in warm water.
Blend
Blend soaked mixture; strain into pitcher.
Mix
Add milk and sugar; chill and serve over ice.
Devour!
FAQs & Tips
Horchata can be made up to 2 days in advance and should be stored covered in the fridge. You can also freeze it in a freezer-safe container for up to 2 months, though it may change the flavor and consistency. Make sure to thaw it in the fridge overnight before serving. It’s most scrumptious when served cold, either over ice or frozen berries.
You can indeed. Simply use 2 teaspoons of ground cinnamon instead of 2 cinnamon sticks. Keep in mind that the flavor might be a bit stronger if you go this route, because cinnamon sticks integrate the flavor more slowly and naturally over time, whereas ground cinnamon is more concentrated.
Some other spices that go great with cinnamon, especially in horchata, would be ground ginger, cardamom, nutmeg, or cloves. A 1/2 teaspoon of each of these in your drink dresses it up nicely and tastes a bit like pumpkin spice!
Serving Suggestions
Pour your velvety horchata into a tall glass full of ice and sip it cold with an extra cinnamon stick for garnish. If you’d like to include it in your next Latin meal, pair it with something like this Mexican Chicken, some Gluten-Free Chili, an Instant Pot Pozole, these Tamales, or a Green Chili Egg Casserole. Even a finger food appetizer or snack like some Fried Tortilla Chips, this Spicy Roasted Cauliflower, and some Spicy Guacamole would be a delectable option.
Horchata Recipe
Ingredients
- 1 cup uncooked long grain white rice
- 2 cinnamon sticks
- 4 cups warm water for soaking
- 4 cups cold water
- 1 cup whole milk
- 1/2 cup granulated sugar adjust to taste
- 1 teaspoon vanilla extract optional
- Ice cubes for serving
Instructions
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Rinse the rice under running water until the water runs clear. In a large bowl, combine the rice, cinnamon sticks, and 4 cups of warm water. Cover and refrigerate for at least 4 hours or overnight.
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Remove the cinnamon sticks from the soaked rice. Transfer the rice and soaking water to a blender. Blend on high speed until smooth, about 2 minutes.
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Pour the blended mixture through a fine mesh strainer or cheesecloth into a pitcher, discarding any solids.
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Stir in the cold water, whole milk, sugar, and vanilla extract (if using). Mix until the sugar is fully dissolved.
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Refrigerate the horchata until well chilled. Stir before serving over ice.
Nutrition
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