Emma Mykytyn Mexican Horchata Recipe – How to Make Creamy Horchata de Arroz at Home
Cool, creamy, sweet and gently spiced with cinnamon, Mexican horchata is one of those drinks that is ridiculously refreshing on a hot day.
Known in Mexico as horchata de arroz or agua de horchata, this traditional rice-based drink is made by soaking uncooked rice with cinnamon before blending, straining and mixing it with milk.
The result is a milky-looking drink with a distinctive combination of rice and cinnamon flavours. Served chilled over plenty of ice, it’s particularly good alongside tacos, enchiladas and other spicy Mexican dishes.
This recipe is adapted from the traditional Mexican horchata recipe by Ana Frias at Muy Delish, with the original US measurements converted into metric quantities for UK kitchens.
What is Mexican horchata?
Horchata can mean different things depending on where you are travelling, but Mexican horchata is generally made from rice, cinnamon, water and milk.
The rice isn’t cooked. Instead, it is soaked for several hours with cinnamon, softening it enough to blend while allowing the water to take on some of that rice and cinnamon flavour.
Evaporated milk and sweetened condensed milk give this version an especially creamy texture and sweetness.
It’s easy to see why horchata works so well with Mexican food. Its cold, creamy sweetness provides a lovely contrast to dishes packed with chilli, spice and acidity.
Easy Mexican Horchata Recipe
Makes: around 2.8 litres
Preparation: around 20 minutes, plus soaking and chilling
Soaking time: minimum 4 hours, preferably overnight
Ingredients
– 185g uncooked long-grain white rice
– 2 cinnamon sticks
– 1.9 litres warm water, divided
– 350ml evaporated milk
– 340g sweetened condensed milk
– 2.5ml vanilla extract, optional
– Ice cubes
The original Muy Delish recipe uses one US cup of rice, two cinnamon sticks, 12 ounces each of evaporated and condensed milk and eight US cups of water.
How to make Mexican horchata
1. Wash the rice
Place the uncooked rice in a sieve or colander and rinse thoroughly under cold running water.
Transfer the washed rice to a large bowl.
2. Add the cinnamon and water
Break the cinnamon sticks into a few large pieces. This helps release more cinnamon flavour during soaking.
Add them to the rice with 950ml of the warm water.
Cover the bowl and place it in the fridge.
Leave the rice to soak overnight if possible, although four hours should be enough if you are short of time. A longer soak helps the rice blend more easily and develops the flavour.
3. Blend the rice
Remove most of the larger pieces of cinnamon, although leaving a few small pieces behind is fine.
Working in two batches, add half of the soaked rice and approximately half of its soaking water to a blender.
Blend thoroughly until the rice is very finely ground and the mixture looks milky. Depending on your blender, this may take several minutes.
Repeat with the remaining rice.
4. Strain
This is probably the most important stage if you want smooth horchata.
Pour the blended rice mixture through a very fine sieve, muslin, cheesecloth or nut-milk bag into a large jug.
Press or squeeze as much liquid as possible from the rice solids.
For an exceptionally smooth drink, strain the horchata for a second time. Muy Delish also recommends double-straining or using a nut-milk bag if you prefer a smoother texture.
5. Add the milk
Pour in:
– 350ml evaporated milk
– 340g sweetened condensed milk
– 2.5ml vanilla extract, if using
Then add the remaining 950ml water.
Mix thoroughly.
6. Taste
Have a taste and adjust the amount of water depending on how you like your horchata. Use slightly less water for a richer and creamier drink, or add a little more if you prefer something lighter.
7. Chill
Place the horchata in the fridge until properly cold.
Before serving, give it a good stir as some of the rice sediment will naturally settle at the bottom.
Pour into tall glasses filled with ice and finish with a light dusting of ground cinnamon.
Easy Mexican Horchata Recipe
Ingredients
- 185 g uncooked long-grain white rice
- - 2 cinnamon sticks
- - 1.9 litres warm water divided
- - 350ml evaporated milk
- - 340g sweetened condensed milk
- - 2.5ml vanilla extract optional
- - Ice cubes
Instructions
- Wash the rice
- Place the uncooked rice in a sieve or colander and rinse thoroughly under cold running water.
- Transfer the washed rice to a large bowl.
- Add the cinnamon and water
- Break the cinnamon sticks into a few large pieces. This helps release more cinnamon flavour during soaking.
- Add them to the rice with 950ml of the warm water.
- Cover the bowl and place it in the fridge.
- Leave the rice to soak overnight if possible, although four hours should be enough if you are short of time. A longer soak helps the rice blend more easily and develops the flavour.
- Blend the rice
- Remove most of the larger pieces of cinnamon, although leaving a few small pieces behind is fine.
- Working in two batches, add half of the soaked rice and approximately half of its soaking water to a blender.
- Blend thoroughly until the rice is very finely ground and the mixture looks milky. Depending on your blender, this may take several minutes.
- Repeat with the remaining rice.
- Strain
- This is probably the most important stage if you want smooth horchata.
- Pour the blended rice mixture through a very fine sieve, muslin, cheesecloth or nut-milk bag into a large jug.
- Press or squeeze as much liquid as possible from the rice solids.
- For an exceptionally smooth drink, strain the horchata for a second time. Muy Delish also recommends double-straining or using a nut-milk bag if you prefer a smoother texture.
- Add the milk
- Pour in:
- - 350ml evaporated milk
- - 340g sweetened condensed milk
- - 2.5ml vanilla extract, if using
- Then add the remaining 950ml water.
- Mix thoroughly.
- Taste
- Have a taste and adjust the amount of water depending on how you like your horchata. Use slightly less water for a richer and creamier drink, or add a little more if you prefer something lighter.
- Chill
- Place the horchata in the fridge until properly cold.
- Before serving, give it a good stir as some of the rice sediment will naturally settle at the bottom.
- Pour into tall glasses filled with ice and finish with a light dusting of ground cinnamon.
What does Mexican horchata taste like?
Imagine a drink somewhere between rice milk and a very light milkshake, scented with plenty of cinnamon.
There is a subtle nuttiness from the rice, sweetness from the condensed milk and a creamy richness from the evaporated milk.
The cinnamon should be noticeable without completely dominating the rice flavour, which is why it’s worth being restrained if you decide to add vanilla as well.
Why do you soak the rice?
Soaking isn’t merely about making the rice easier for your blender.
The soaking water picks up flavour from both the rice and cinnamon, which is why it is retained rather than thrown away. The original recipe recommends refrigerating the rice during the soaking period and using that flavoured water when making the finished horchata.
Do you cook the rice for horchata?
No. For this style of Mexican horchata, the rice remains uncooked. It is rinsed, soaked and then blended with water before being strained.
Long-grain white rice gives a particularly smooth result, although other varieties of raw white rice can also be used.
Can you make horchata without milk?
You can make dairy-free versions using alternatives such as almond or coconut milk, although the finished flavour and texture will be different from this creamy Mexican version.
If replacing the condensed milk, you’ll also need to add a sweetener separately.
What to serve with Mexican horchata
Horchata is particularly good when there’s a bit of heat involved. Try serving it alongside:
– tacos
– spicy chicken
– enchiladas
– quesadillas
– burritos
– chilli-heavy salsas
– Mexican street food
Or, forget the food altogether and enjoy a glass over ice on a sunny afternoon.
How long does homemade horchata keep?
As this recipe contains dairy products, keep your homemade horchata refrigerated in a sealed container.
The original recipe recommends using it within two to three days. Horchata naturally separates while sitting, so don’t worry if it looks a little odd when you take it from the fridge, simply stir or shake it thoroughly before serving.
Tips for making the best horchata
Soak the rice overnight.
You can make it after four hours, but an overnight soak makes life much easier.
Use a decent blender.
You want to break the rice down as finely as possible.
Strain it properly.
Nobody wants a glass of gritty horchata. A muslin cloth or nut-milk bag works particularly well.
Adjust the water to suit you.
Prefer creamy horchata? Hold back some of the final water. Want it lighter and more refreshing? Add a little more.
Serve it properly cold.
Horchata is at its best straight from the fridge and poured over lots of ice.
Mexican Horchata FAQs
Is horchata alcoholic?
Traditional Mexican horchata is a non-alcoholic drink.
Is Mexican horchata made from rice?
Yes. Horchata de arroz is made using raw white rice soaked in water before being blended and strained.
Is horchata served hot or cold?
Mexican horchata is generally enjoyed cold and is particularly refreshing when served over ice.
Does horchata contain dairy?
This recipe does because it uses evaporated milk and sweetened condensed milk. Other versions can be dairy-free.
Why has my horchata separated?
That’s perfectly normal. Tiny rice particles gradually settle to the bottom of the jug. Give everything a thorough stir or shake before pouring.
Can I make horchata the day before?
Yes – in fact, it’s a handy drink to prepare in advance. Soak the rice overnight, make your horchata the following morning and chill it until you need it.
