Horchata Recipe (Authentic Mexican Rice Drink)

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Horchata is a rice-based drink from Mexico. While horchata isn’t traditionally dairy-free, this horchata recipe is dairy-free! This recipe features rice, toasted almonds, brown sugar, and vanilla! And if you want to take this horchata to the next level, make my Horchata Coffee!

The first time I drank horchata

When I moved to Los Angeles, I’m not going to lie, I wasn’t very familiar with the different types of Mexican food. Living in South Florida, the food there was mostly from the Caribbean and South America. But luckily, Instagram He showed me the way. I quickly learned the difference between Mexican food from Jalisco, Sonora, Colima and Mexico City.

A drink that has quickly won my heart is horchata water. I love making homemade drinks. My all-time favorites are Pumpkin Spice Iced Latte, Iced Matcha Latte and coconutI love making this horchata and using it to make my Horchata Cake.

Ingredients for Horchata

Rice – White rice works best for this recipe. I like to use medium grain rice.

Almonds – You can use ground almonds, whole almonds (that you chop) or sliced almonds.

Brown sugar – I love using brown sugar instead of white sugar because the caramelization adds a depth of flavor that is so delicious.
Cinnamon sticks – These give a delicious cinnamon flavor without the chalkiness of the dried spice.

Where is Horchata from?

Horchata is made in Central America, Spain, and Mexico. All of these countries make versions that are slightly different from each other. The one we are making is very similar to the Mexican version, but even within Mexico it can vary.

What is Horchata?

Although versions vary, horchata in Mexico is always a rice-based drink. This version you see here consists of rice, toasted almonds, cinnamon sticks, brown sugar, salt, and a little vanilla. All of these ingredients are soaked in water for about 4 hours or overnight. This softens all of the ingredients and then when mixed together, they all combine. Pass it through a strainer and you have a delicious agua fresca.

How to make horchata

Toast the almonds. This step is my favorite. Remember that we only toasted a small amount of almonds. As a result, they will give you the best toasted flavor. Pour them into a large bowl.
And then add the rest of the almonds, rice, cinnamon sticks, vanilla and salt. Pour in the filtered water.
Soak everything for at least 4 hours. I soaked it for about 6 hours. If you want to store it overnight, I would cover the mixture and store it in the refrigerator.
Pour the mixture into the blender. I had to do this in two batches as my blender wasn’t big enough.
Place a strainer over a bowl and pour the horchata through it. As a result, you will remove a good amount of pulp.
*Options* I wanted it to be smooth and silky, so I put it through a nut bag. This step is optional. You can also place two sheets of cheesecloth in a strainer and pour it through that.
Add ice cubes to the glasses.
Pour the horchata into the glasses and decorate with a little cinnamon.

Frequently Asked Questions About Recipes

Is horchata Mexican or Spanish?

Horchata is originally from Spain, but the one most of us are familiar with is the Mexican-style horchata. The one pictured is of a Mexican horchata.

What does horchata taste like?

The flavor is warm, rich and refreshing at the same time.

Does horchata have dairy?

The answer is not entirely simple. There are recipes that include dairy products (mainly evaporated milk and/or sweetened condensed milk). This horchata drink recipe does not contain any dairy products.

Is horchata usually alcoholic?

Horchata is typically alcohol-free, but if you want, you can add a splash of rum, Kahlua, or Bailey’s Irish Cream. I think all of these ingredients would be delicious.

Can I use sweetened condensed milk?

Sure, some people love to add sweetened condensed milk to the horchata mix, instead of sugar. I would say that if you do include it, make sure to omit the sugar in the recipe.

More Latin recipes

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In a medium skillet over medium-low heat, add 1/4 cup blanched almonds. Toast the almonds until they turn a medium golden color, about 3 to 5 minutes, stirring occasionally.
Transfer the toasted almonds and untoasted almonds to a large bowl. Pour in the white rice, cinnamon sticks, brown sugar, vanilla extract, salt, and filtered water. Mix everything together until combined and cover the bowl. Let sit at room temperature for 5 hours. Or overnight in the refrigerator.
Depending on the size of your blender, you may need to do this in batches. Transfer the horchata mixture (including the cinnamon sticks) to your blender (add whatever will fit, leaving room at the top for mixing). Blend for about 1 minute, until the horchata turns cloudy and white. Pour through a mesh strainer into a bowl to catch most of the nut pulp.
Place a bag of nuts in the center of a bowl and pour the strained mixture into the bag of nuts. This will remove most of the gunk from the horchata and leave it silky smooth. Gently squeeze the bag of nuts to allow the horchata to drain out.
Continue this process until you finish mixing the rest of the horchata. Serve with ice and sprinkle with ground cinnamon.

Alternative filtering methods:
I strained the horchata through a medium mesh strainer and then poured it into a nut bag. If you don’t have a nut bag, you can use a fine mesh strainer or you can place a few layers of cheesecloth in a medium mesh strainer.
To store:
This horchata can be stored in the refrigerator for up to 1 week. Just be sure to stir it vigorously before serving.

Nutritional information is calculated automatically and should only be used as an approximation.

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