Easy Homemade Horchata (Authentic & Dairy-Free)
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Updated Jan 07, 2026, Published Apr 21, 2021
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Horchata is one of those drinks people assume has milk in it, but the dairy-free horchata I grew up drinking didn’t. It was light, refreshing, and made with rice, cinnamon, and water, the classic horchata served as an agua fresca alongside a big Mexican meal.
This easy homemade horchata recipe stays true to that tradition. No milk, no condensed milk, just simple pantry ingredients blended into a naturally creamy, lightly sweet agua de horchata de arroz. It’s refreshing, comforting, and exactly how horchata should taste.
If you’re looking for an authentic Mexican horchata that’s naturally dairy-free and incredibly easy to make at home, this is the recipe I keep coming back to.
Table of Contents
- What Is Horchata?
- Why You’ll Love This Dairy-Free Horchata
- Ingredients & Substitutions
- How to Make Horchata
- Why I Use Simple Syrup Instead of Sugar
- Horchata Expert Tips & Tricks
- Why This Horchata Is Naturally Dairy-Free
- Serving Suggestions
- Storage Instructions
- Optional Variations
- Frequently Asked Questions
- More Mexican Drink Recipes
- Easy Homemade Horchata (Authentic & Dairy-Free) Recipe
What Is Horchata?
Horchata is a traditional Mexican rice drink made from soaked rice, cinnamon, water, and sweetener, then blended and strained until smooth. In Mexico, horchata is commonly served as an agua fresca, a light, cooling beverage meant to balance spicy or hearty foods.
While some modern versions add milk or condensed milk for extra richness, many traditional Mexican horchata recipes are made with water, making them naturally dairy-free. This version highlights the clean, refreshing flavor of rice and cinnamon without overpowering sweetness.
If you want to learn more about horchata and its origins, it’s a traditional drink with roots in Spain and Latin America, and in Mexico it’s most often enjoyed as a rice-based agua fresca flavored with cinnamon and served cold.
Why You’ll Love This Dairy-Free Horchata
- Naturally dairy-free – No milk or condensed milk needed
- Authentic Mexican flavor – Inspired by traditional agua fresca-style horchata
- Light and refreshing – Not heavy or overly sweet
- Easy to make – Simple steps with pantry ingredients
- Perfect for gatherings – A crowd-pleasing drink for all ages
⭐⭐⭐⭐⭐
“Finally, an authentic horchata that tastes like the one I remember from living in Mexico.”I’ve made at least 30 horchata recipes, and while some were good, most tasted like the kind you get at an ice cream shop, not a true street-style agua fresca. This recipe is the best. For the smoothest texture, I recommend straining it a few times using a nut milk bag or cheesecloth. It may taste slightly sweet at first, but once you add plenty of ice, it balances perfectly. What a gem of a recipe!
— Jill
Ingredients & Substitutions
This dairy-free horchata recipe uses just a few simple ingredients:
- Long-grain white rice – The base of the drink
- Cinnamon stick – I usually purchase canela in bulk at my Latin market. Adds warmth and depth
- Cloves: Add a distinct pungent warm flavor, but can be omitted from this recipe.
- Water – Keeps the horchata light and refreshing
- Granulated sugar – Adjust to taste
- Vanilla extract (optional) – Adds a subtle layer of flavor
👉 The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Horchata
Step 1: Make the simple syrup. In a medium saucepan, combine the sugar and water. Warm over low heat, stirring until the sugar has fully dissolved. Remove from heat and allow to cool completely.
Step 2: Grind the rice. Using a food processor or coffee grinder, pulverize the rice until it reaches the consistency of coarse ground coffee.
Step 3: Bloom the spices and soak the rice. Bring the water to a boil in a large saucepan. Remove from heat and let cool slightly. Add the ground rice, cinnamon stick, and cloves. Cover and let soak for 8 hours or overnight at room temperature.
Step 4: Blend the mixture. After soaking, break the cinnamon stick in half. Transfer the soaking liquid, rice, cinnamon, and cloves to a blender. Blend for 2 to 3 minutes until fully combined.
Step 5: Strain. Pour the mixture through a fine-mesh strainer lined with a double layer of cheesecloth into a pitcher. Squeeze out as much liquid as possible and discard the solids.
Step 6: Sweeten and flavor. Stir in the vanilla and 2 cups of the cooled thin simple syrup. Taste and adjust sweetness if needed.
Step 7: Chill and serve. Cover and refrigerate until ready to serve. Stir well before pouring and serve over ice.
More of a visual learner? Watch this video to learn how to make homemade horchata.
Why I Use Simple Syrup Instead of Sugar
Instead of adding granulated sugar directly to the horchata, I sweeten it with a thin simple syrup. This extra step may seem small, but it makes a big difference.
Using simple syrup ensures the horchata is evenly sweetened without any graininess. Since this drink is served cold, sugar doesn’t always dissolve as smoothly once everything is chilled. Simple syrup blends right in and gives you more control over the final flavor.
It’s a small step that results in a smoother, more balanced horchata every time.
Horchata Expert Tips & Tricks
- Grind the rice first: Pulverizing the rice before soaking helps release more flavor and creates a smoother texture.
- Bloom the spices: Pouring hot water over the rice, cinnamon, and cloves allows the spices to fully infuse as the mixture soaks.
- Don’t rush the soak: Letting the rice soak for at least 8 hours (or overnight) softens it and improves the final consistency.
- Blend thoroughly: Give the mixture a full 2 to 3 minutes in the blender to break everything down completely.
- Strain well: A double layer of cheesecloth helps remove grit and keeps the horchata silky. I like to use cheesecloth and a strainer, but you can also use a nut bag.
- Sweeten to taste: Start with the suggested amount of simple syrup, then adjust if needed.
- Stir before serving: Natural separation is normal for dairy-free horchata.
Why This Horchata Is Naturally Dairy-Free
Many people are surprised to learn that authentic Mexican horchata doesn’t require milk. While creamy versions made with evaporated or condensed milk are common today, traditional agua fresca-style horchata relies on rice, cinnamon, and water.
This dairy-free horchata is lighter, more refreshing, and closer to how horchata has been made in many Mexican homes for generations. It’s meant to cool you down, not weigh you down.
Serving Suggestions
Serve this dairy-free horchata well chilled over ice, with a light dusting of ground cinnamon if you like. It’s the perfect refresher alongside Mexican tacos, Mexican tamales, enchiladas, or any spicy Mexican meal.
Horchata is traditionally enjoyed as a non-alcoholic agua fresca, but it also makes a fun base for cocktails. If you want to turn this cinnamon-spiced treat into an adults-only affair, add a splash of dark rum, vodka, or tequila for an easy Horchata Margarita.
Storage Instructions
- Store horchata in a sealed pitcher or jar in the refrigerator for up to 3 days. Stir well before serving, as separation is natural.
- Freezing is not recommended, as it can affect the texture once thawed. You can freeze them into ice cubes for iced coffee or make paletas de horchata.
Optional Variations
This recipe reflects how I make horchata at home. While I haven’t tested all variations, readers sometimes enjoy:
- Adding fresh strawberries for a fruity twist, like this Strawberry Horchata.
- Swapping white sugar for piloncillo simple syrup
- Adding a splash of almond extract along with vanilla
- Sweetening with agave or honey, to taste
If you try a variation, please let me know how it turns out in the comments below.
Frequently Asked Questions
Traditional Mexican horchata is often made with rice, cinnamon, and water, making it naturally dairy-free. Some modern versions add milk, but this recipe does not.
👉 Try it alongside my Vegetarian Mexican Tostadas — just skip the queso fresco for a completely dairy-free combo.
Mexican horchata is made with rice, while Spanish horchata (horchata de chufa) is made from tiger nuts.
Yes. You can sweeten horchata with honey, agave, or other sweeteners, adjusting to taste.
Separation is normal for dairy-free horchata. Simply stir before serving.
More Mexican Drink Recipes
If you tried this Easy Homemade Horchata or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Summarize & Save This Content On
Easy Homemade Horchata (Authentic & Dairy-Free)
Equipment
Ingredients
- 1 cup long-grain rice, uncooked and ground
- 6 cups hot water
- 2 cloves, whole
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
- 2 cups simple syrup, see below
Thin Simple Syrup:
- 2 cups water
- 1 cup sugar
Instructions
- In a medium saucepan combine sugar and water. Over low heat allow the sugar to melt, stirring until sugar has dissolved. Allow to cool.
- In a food processor or coffee grinder, pulverize the rice so it is the consistency of ground coffee.
- In a large saucepan over high heat, bring the water to a boil. Remove from heat and let cool; add rice, cinnamon stick, and cloves. Cover and let soak for eight hours or overnight at room temperature.
- After soaking, break the cinnamon stick in half, and place the water, rice, broken cinnamon stick, and cloves in a blender. Puree for 2-3 minutes.
- Pour the liquid through a fine strainer lined with a double layer of cheesecloth, into a pitcher. Squeeze the excess liquid and discard the solids.
- Stir in the vanilla and 2 cups of the thin simple syrup.
- Cover and refrigerate until you’re ready to serve. Stir before pouring and serve over ice.
Video
Notes
- Dairy-free by design: This horchata is made with rice, cinnamon, and water. No milk or condensed milk needed.
- Simple syrup matters: Sweetening with a thin simple syrup ensures the horchata blends smoothly and evenly, especially when served cold.
- Grind the rice first: Pulverizing the rice before soaking helps create a smoother texture and better flavor extraction.
- Soak time: For best results, allow the rice mixture to soak for at least 8 hours or overnight.
- Straining is key: Use a fine-mesh strainer lined with cheesecloth to remove grit and achieve a silky finish.
- Natural separation: Stir before serving, as separation is normal with dairy-free horchata.
- Storage: Store refrigerated in a sealed container for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
FINALLY! An AUTHENTIC recipe that is truly like I remember having when I lived in Mexico. I have made at least 30 recipes this year and while I found a few that were delicious, they were all like the kind you get in a Mexican ice cream shop and not like the true agua fresca you find on the streets. This recipe is the BEST. I do recommend straining three times in a nut milk bag for the smoothest result (or three times through a strainer with cheesecloth, I just find the bags easier). It’s a tad sweet for my taste at first but when you add a lot of ice to your glass, the water evens it out. What a gem of a recipe! Thank you SO much!!
Delicious and easy!