This Horchata recipe beautifully blends the smoothness of rice, the comforting warmth of cinnamon, and the subtle sweetness of vanilla. Experience the harmonious combination of these key ingredients in every sip, creating a truly enjoyable and satisfying drink.
Experience the true essence of Horchata with this authentic recipe that will transport you to the streets of Mexico and Spain. This recipe has the perfect balance of ingredients, resulting in a delightful drink that is both easy to make and enjoy.
Table of Contents
Why you'll love this
Creamy and Refreshing
This recipe has a satisfying texture that is both creamy and refreshing. Cool Horchata makes it perfect for hot summer days or as a delightful treat any time of the year.
Rich in Flavors
The combination of rice, cinnamon, and vanilla creates a delightful blend of flavors. The subtle vanilla flavors paired with the warm and sweet cinnamon results in a drink that is comforting and indulgent.
History of Horchata
Horchata’s roots date back to Ancient Rome where it was a ‘medical elixir made from barley.’ The Latin word ‘hordeata’ for barley is the base for horchata, though this drink is no longer made from barley. Ancient doctors believed barley possessed cooling properties, as a foundation for what the dish is today.
When Horchata was introduced by Spanish colonizers to the Americas, they incorporated local ingredients into the recipe, giving rise to the version we know and love today. Unlike its traditional use of tiger nuts, Latin American Horchata typically utilizes rice as the primary ingredient. As a result, the invention of Horchata cannot be attributed to a single individual but emerged organically through adaptations across various regions.
Ingredients and substitutions for this Horchata recipe
- Rice: Long grain white rice such as basmati or Jasmine is recommended. If all you have on hand is a different type of long grain white rice, that will also work.
- Cinnamon sticks: Fresh cinnamon sticks have the most flavor which helps to infuse with the rice milk here. If you cannot source, ground cinnamon works as a substitute. To really infuse that flavor, toss in 2 teaspoons of ground cinnamon (1 teaspoon is equivalent to 1 cinnamon stick).
- Sugar: Superfine or caster sugar is best thanks to it’s fine texture. You could replace with raw sugar or sifted confectioner’s or icing sugar.
- Milk: The amount of milk needed here is minimal, so whole milk or non dairy works perfect.
See recipe card for quantities.
How to make this Horchata Recipe:
Blend: Blend the rice, 2 cups of water and cinnamon sticks until the rice and cinnamon is fine.
1
More water: Add the remaining water to your blender and pulse to combine.
Soak: Pour into a large pitcher or container and soak for at least 8 hours or preferably overnight.
Strain: Pour the rice milk through a fine strainer or cheesecloth and discard the ground rice and cinnamon.
Stir: The sugar and ground cinnamon together.
Add the milk and vanilla: Stir the vanilla extract, rice milk and milk together.
2
Chill: Place into the fridge to chill.
Serve: Toss ice into a glass and pour the horchata over.
Drink up: Enjoy!
Equipment needed to make this
Blender: A good blender or immersion blender is needed to get the rice and cinnamon sticks fine.
Mixing bowl: You’ll need a large mixing bowl to stir the horchata together.
Fine strainer or muslin cloth: When it's time to strain the rice without including any pieces, a fine muslin cloth will work best here.
FAQ’s for the best Horchata recipe
Yes, Horchata can be customized, for example, you can use almond milk or coconut milk instead of water for a dairy-free version. You can also test this recipe with different sweeteners like agave syrup or honey to suit your preferences. The beauty of homemade Horchata is that you can tailor it to your taste and dietary needs.
Homemade Horchata can be stored in the refrigerator for up to 3-4 days. However, it is best enjoyed within the first 1-2 days for optimal freshness and flavor. Remember to give it a good stir before serving, as some separation may occur during storage.
More international drinks you’ll love
Horchata recipe
Ingredients
- 195 grams / 1 cup long-grain white rice
- 950 milliliters / 4 cups water
- 2 cinnamon sticks
- 100 grams / ½ cup superfine/caster sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 350 milliliters / 1 ½ cups whole milk
Instructions
- Place the rice, 2 cups of water and cinnamon sticks into a blender and blend until the rice and cinnamon is fine.
- Add the remaining water to your blender and pulse to combine.
- Pour into a large pitcher or container and cover, setting aside to soak for at least 8 hours or preferably overnight.
- The next morning, pour the rice milk through a fine strainer or cheesecloth and discard the ground rice and cinnamon.
- Place the sugar and ground cinnamon into a small bowl and stir together to remove any lumps in your spice.
- Pour into your rice milk alongside the milk and vanilla extract, stirring to combine.
- Place into the fridge to chill.
- To serve, fill a glass with ice and pour your horchata over the top.
- Serve up immediately.
- Enjoy!
Notes
- Rice: Long grain white rice such as basmati or Jasmine is recommended. If all you have on hand is a different type of long grain white rice, that will also work.
- Cinnamon sticks: Fresh cinnamon sticks have the most flavor which helps to infuse with the rice milk here. If you cannot source, ground cinnamon works as a substitute. To really infuse that flavor, toss in 2 teaspoons of ground cinnamon (1 teaspoon is equivalent to 1 cinnamon stick).
- Sugar: Superfine or caster sugar is best thanks to it’s fine texture. You could replace with raw sugar or sifted confectioner’s or icing sugar.
- Keeping horchata fresh: Horchata can be stored in the refrigerator for up to 3-4 days. However, it is best enjoyed within the first 1-2 days for optimal freshness and flavor.
- Blender: A good blender or immersion blender is needed to get the rice and cinnamon sticks fine.
Nutrition
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