Horchata

This post may feature affiliate links. Please read our disclosure policy.

Horchata is a type of Mexican agua fresca that is both creamy and refreshing! It’s made from a base of rice and infused with the sweet, warm, and aromatic flavors of cinnamon. Serve it on its own, or pair it with hot and crispy snacks like tacos, tamales, and more.

💙 Why you’ll love this recipe

• Creamy: The horchata recipe combines soaked rice with unsweetened almond milk, creating a velvety texture that’s still light and refreshing.
• Dairy-free: This horchata recipe features unsweetened almond milk instead of dairy milk, making it suitable for those with allergies or on a plant-based diet.
• Perfectly spiced: With the addition of whole cinnamon sticks, this horchata recipe is perfectly infused with flavor, bringing warmth and depth to the beverage.
• Easy: You can make horchata in a few simple steps, making it the perfect option for occasions when you need a no-fuss drink!

If you love agua de horchata, you should really check out our agua de Jamaica, agua de sandia, and tamarindo drink.

🥛 What is horchata?

Agua de horchata is a traditional Mexican agua fresca with roots dating back hundreds of years. Today, this refreshing drink is enjoyed all across Latin America and Spain, each region having their own unique spin on the taste and texture.

The flavor of horchata is characterized by its creamy, subtly sweet, and perfectly spiced tastes, with cinnamon as the dominant note. The velvety smooth texture is achieved by blending and straining white rice, cinnamon, and water.

Horchata is best served chilled after it’s had time to rest in the fridge, allowing the flavors to meld and develop. Our best advice is to pour it over ice in a tall glass with an extra sprinkle of cinnamon on top for a drink experience you won’t soon forget!

📜 History

Horchata is an umbrella term that stems from ancient Roman times. Back in this era, great minds like Hippocrates prescribed a medicinal drink made of barley (hordeum). This beverage was eventually termed hordeata, meaning “a drink made from barley.”

Hordeata grew in popularity all across Europe in various forms. With the Moorish influence in Spain, barley was eventually replaced with tiger nuts (chufa in Spanish). This ultimately changed the taste and texture of the drink, becoming horchata de chufa.

When the Spanish conquistadors arrived to Mexico in the 16th century, they brought ingredients like rice, sugar, and cinnamon, but no tiger nuts.

It is believed the Spaniards recreated horchata with rice (horchata de arroz) instead of tiger nuts as a way to remember the flavors of home.

Today, there are many variations of horchata that exist across multiple continents — each with their own set of ingredients, flavors, and purposes.

🌱 Is horchata vegan?

A traditional Mexican horchata recipe involves just rice, cinnamon, water, sweetener, and sometimes nuts. Nowadays, many horchata recipes contain milk, condensed milk, evaporated milk, or a mix of all three.

This specific horchata recipe is vegan since we incorporate almond milk instead of dairy milk, making it suitable for those following a vegan diet or who have allergies. 

🛒 Ingredients & substitutions

• White rice: You will achieve the best results with long-grain white rice, although medium-grain white rice will work in a pinch. Just don’t use short-grain rice.
• Cinnamon sticks: Add a sweet, warm, and aromatic element. We recommend whole cinnamon sticks over powdered cinnamon for a more balanced infusion of flavor.
• Almond milk: While not completely necessary, we love adding a bit of reduced almond milk to create a creamier, richer, and caramelized element. You can also use cashew milk if you prefer.
• Cane sugar: Adds a touch of sweetness without overpowering the flavor of the horchata. If you don’t have cane sugar, use vegan-friendly granulated sugar.
• Vanilla extract: For added sweetness and complexity, use 100% real vanilla extract or paste. Artificial vanilla will also work, but you’ll need to use much more to achieve a similar effect.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make horchata

Step 1: Soak the rice

Wash and drain the rice to get rid of excess starch and dirt. Add it to a large bowl with the cinnamon sticks and 4 cups of boiling water. Let the water cool to room temperature, then cover the bowl and let it rest for at least 5-6 hours, but preferably overnight.

Step 2: Reduce the almond milk

Once you have the rice soaking, add the almond milk and cane sugar to a small saucepan. Bring it to a light boil, then simmer it until it reduces by about half. Let the reduced almond milk cool, then transfer it to a container to chill in the fridge overnight.

Step 3: Blend the rice

Add the soaked rice, cinnamon sticks, and water to your blender and mix on medium until the mixture is smooth. You may have to blend it in a few separate batches if your blender is on the smaller side.

You can blend the whole cinnamon sticks with the rice and strain the pieces out, add a pinch of powdered cinnamon, or leave both out. It just depends on your preferences!

Step 4: Strain the rice

Working in batches, pour the rice mixture through a fine-mesh strainer, cheesecloth, or nut milk bag into a large bowl. Squeeze or press down with a spoon to pass as much liquid through as you can.

Pour it through the strainer or cheesecloth at least once or twice more to catch any small grains. Continue this process until all the rice water has been transferred to your bowl.

Step 5: Add the other ingredients

Mix in the rest of the water, reduced almond milk, and vanilla. Taste and adjust the sweetness to your liking. If you prefer a thinner consistency, add in more water.

If you want it to be creamier, add in extra fresh almond milk. Serve it chilled or over ice with a sprinkle of cinnamon on top. Happy drinking!

If you have questions about making agua de horchata, check out our FAQs or leave a comment down below!

🌮 What to serve with horchata

Serve this horchata recipe as an afternoon refresher on its own, or pair it with hot Mexican dishes like tacos al pastor, jackfruit carnitas, sopes, or quesadillas to cool down in between bites.

For a more grownup and festive drink, try mixing in some spiced rum, brandy, tequila, almond milk Baileys, or Kahlua to your horchata. To prevent it from diluting too much, make some ice cubes out of almond milk or extra horchata.

🌡️ Storage

For an optimal flavor infusion, let your horchata recipe chill in the fridge for a few hours before serving. If you end up with leftovers, follow these storage tips:

• Fridge: Store your horchata in a glass container in the fridge for up to 1 week. We think the flavor is always best coming out of glass. Whether you use a jar or pitcher, make sure it’s covered to protect it from other foods in your fridge.
• Freezer: Portion leftover horchata into ice cube trays and freeze for up to 1 month. Thaw the cubes in your fridge overnight when you want some. Or, chill your next batch with horchata ice cubes.

♻️ Variations

• Chocolatey: Mix in unsweetened cocoa powder or melted dark chocolate for a rich and extra indulgent version.
• Spiced: Customize the flavor of your horchata by adding a pinch of ground nutmeg, allspice, or cardamom along with the cinnamon.
• Add nuts: Instead of reduced almond milk, throw in a handful of soaked almonds or tiger nuts for a more traditional take on agua de horchata.
• Coffee: Add a shot of espresso or cold brew coffee for an energizing horchata.
• Sugar-free: Swap the cane sugar for stevia or monk fruit to accommodate dietary restrictions. 

🧑‍🍳 Top tips

• Rinse the rice: Washing the rice thoroughly before soaking helps remove the starch, which affects the final texture.
• Use a high-speed blender: A high-speed blender creates an ultra-smooth and creamy consistency. 
• Opt for cinnamon sticks: High-quality Ceylon cinnamon sticks infuse flavor so much better than cinnamon powder.
• Let it soak: The longer the rice mixture soaks, the more time there is to infuse the flavors. Soak it overnight, or for at least 6 hours.
• Adjust the sweetness: Add in your preferred amount to taste, or omit it if you don’t like sweet drinks.
• Strain thoroughly: Use a fine mesh strainer, cheesecloth, or nut milk bag to remove any remaining solids at the end. This creates the best final texture. 
• Chill before serving: Allow the horchata to chill in the fridge for at least an hour before serving. We find the flavors really develop during this time.
• Serve it over ice: Pour the chilled horchata over ice to keep the drink ice-cold!

💬 FAQ

🍴 More drink recipes

If you enjoyed this agua de horchata recipe, be sure to check out some more refreshing drinks like these:

• Agua de Mazapán: A sweet, peanutty, and velvety way to quench your thirst.
• Tejuino: Featuring fermented corn and piloncillo, tejuino is both caramelly and refreshing.
• Chocomil: A dairy and egg-free take on Mexican chocolate milk.
• Hokkaido Milk Tea: A plant-based version of the popular Japanese royal milk tea.

Note: We’ve updated this post to include new information and helpful tips about the recipe.