Creamy, sweet, and delightfully refreshing, this dairy-free Easy Homemade Horchata is a perfect rice-based drink for your summertime fiestas! If you love the flavors of rice pudding, you’re going to flip for this traditional agua de horchata recipe.

glass of homemade horchata topped with a sprinkle of cinnamon and a canela stir-stick.

While just about every Latin familia loves their own, I’m pretty sure my family’s is the BEST horchata recipe around. My cousin Georgina shared her recipe with my mom, who then gave it a few tweaks of her own. I’m confident in saying that it’s as good as it gets!

What is horchata?

You know that white, milky-looking drink you see in large bee-hive glass jars at taquerías or sold by street vendors? That’s horchata! Served cold, it’s the perfect dairy-free summertime refreshment.

Dried rice is soaked with water, then lightly sweetened and flavored with cinnamon and vanilla for a drink that is out-of-this-world delicious.  

Horchata (pronounced or-CHAH-tah) is one of the original alternative milks, before the plant-based craze was all the rage. In fact, this delightful beverage is also known as agua de arroz, or “rice water.” It’s creamy and rich like milk, but is completely dairy-free. In Spain, chufa horchata (made with tiger nut) has been around since at least the 13th century, but in Mexico, it’s made with rice.

There are a plethora of agua de horchata recipes out there. Some include dairy (like evaporated milk or sweetened condensed milk), while others have nuts (like almonds), and still others are flavored with fruits. 

While there are many variations of this delicious beverage – like my springtime agua de horchata de fresa (Strawberry Horchata)! – this naturally vegan and nut-free cinnamon horchata recipe is as classic and authentic as it gets.

Why you’ll love this homemade horchata recipe

  • This agua de horchata de arroz is easy to make. 
  • Requires just a handful of pantry ingredients.
  • This recipe is nut-free, dairy-free, soy-free, and vegan. 
  • It’s thirst-quenching and delicious!
ingredients needed to make an easy and traditional horchata recipe measured out on a table.

Ingredients & Substitutions 

See recipe card below for a full list of ingredients and quantities.

  • Long grain white rice: The most authentic horchata is made with long grain white rice. That said, I’ve heard of people using basmati and jasmine rice with great results! Just note that these more pungent varieties will infuse their own perfumed flavor to the end result. Long grain brown rice can also be used, though you should note that it will taste nuttier than white varieties. 
  • Cinnamon stick: I usually purchase canela in bulk at my Latin market. You can also find it in the spice aisle at your local grocery store, but it’ll likely be more expensive than the bulk bags at ethnic markets. If you don’t have canela, substitute with a teaspoon of ground cinnamon. 
  • Cloves: whole cloves add a distinct pungent warm flavor, but can be omitted from this recipe. 
  • Vanilla Extract: I recommend Mexican vanilla for the best flavor. At the very least, do yourself a favor and get real vanilla extract instead of the imitation stuff.
  • Simple Syrup: I use water and granulated sugar to make a simple syrup, but you can opt to use cane sugar, coconut sugar, brown sugar, piloncillo or even turbinado sugar to make a syrup instead. By using simple syrup instead of granulated sugar, this horchata agua fresca is perfectly uniform in flavor. If you prefer not to have the extra step, I’d recommend opting for liquid sweeteners like agave nectar or honey instead. You can also swap in sugar free alternatives like stevia or monkfruit if you prefer.

How to Make Horchata

Step 1: Make simple syrup. In a medium saucepan combine sugar and water. Over low heat and allow the sugar to melt, stirring until sugar has dissolved. Allow to cool.

Step 2: Grind rice. In a food processor or coffee grinder, pulverize the rice so it is the consistency of ground coffee.

Step 3: Steep. 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.

Step 4: Blend. After soaking, break the cinnamon stick in half, and place the water, rice, broken cinnamon stick, and cloves in a blender. Puree for 2 to 3 minutes.

process shot - making simple syrup in a saucepan.
process shot - grinding rice in a food processor.
process shot - steeped horchata mixture in a high-powered blender after blending.

Step 5: Strain. 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.

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Step 6: Sweeten. Stir in the vanilla and 2 cups of the thin simple syrup.

process shot - straining the blended horchata through a fine mesh strainer lined with cheese cloth.
process shot - adding vanilla to the pitcher for flavor.
process shot - sweetening the horchata with simple syrup.

Step 7: Chill & enjoy. Cover and refrigerate until you’re ready to serve. Serve horchata in a vitrolero (glass barrel jar), pitcher, or glass milk bottle. Stir before pouring and serve over ice.

More of a visual learner? Watch this video to learn how to make homemade horchata.

two tall glasses of horchata on ice with a pitcher in the background.

Optional Variations

This dairy-free horchata is a delight just as it’s written, but there are plenty of ways for you to spice it up to your personal specifications. Here are just a few ideas to get you started:

  • Dirty Horchata Latte: Brew a few shots of espresso or use leftover cafe de olla and mix with some creamy horchata as your creamer. Feel free to serve it hot or iced!
  • Spiked Horchata – If you want to turn your cinnamon-spiced treat into an adults-only affair, add a splash of dark rum, vodka, or tequila for an Horchata Margarita.
  • Agua de Horchata con Fresas – Adding some sweet, ripe strawberries to the mix is one of my favorite ways to enjoy this classic Mexican beverage.
  • Chocolate Horchata – For a bit of chocolatey depth, blend in Mexican hot chocolate granulated mix to your liking. 

Expert Tips & Tricks

  • Pulverizing the rice beforehand eliminates any chalky sediment that can result in a gritty taste. Grinding the rice also helps thicken the drink, making it extra luscious.
  • Rinse the rice before starting. Unless the package that your rice comes in says that it has been pre-rinsed, it’s best practice to run the rice under cool water for a minute or two to remove any dust or debris.
  • Soak the rice. The rice needs a minimum of 5 hours to soften, though I recommend at least an overnight soak for maximum flavor.
  • Strain the rice. You need to strain the rice mixture after you blend it to avoid a grainy texture. I like to use cheesecloth and a strainer, but you can also use a nut bag. 
  • Use simple syrup to sweeten the horchata to avoid any grittiness from the sugar. For an added boost of cinnamon flavor, steep an extra canela stick in your simple syrup.
  • Sweeten to your liking. Once you have the base, you can tweak it to be more or less sweet, or even swap in some stevia to make it sugar-free!

Storage Instructions

Drinking dairy-free horchata on a hot summer day is one of the great pleasures of life! Since it does not contain milk, it will not spoil as easily as a milk-based beverage. That makes it perfect for picnics, long days at the water park or holiday celebrations. 

  • You can easily leave a pitcher of this agua de horchata tradicional at room temperature on your buffet all day long without worrying about food safety. Just keep some ice cubes nearby for the best flavor!
  • Any leftovers will keep well in the fridge for up to 5 days.
  • You can also freeze them into ice cubes or paletas for up to 3 months! (Pro tip: horchata ice cubes are delicious in iced coffee!)

Frequently Asked Questions

Is horchata Spanish or Mexican? Where did horchata de arroz originate?

The history of horchata is perhaps more storied than you may realize. It originated in North Africa in about 2400 BC, then the Moors brought the recipe with them to Spain in the 1100s. Both African and Spanish horchata recipes are typically made with chufa or tiger nuts. 

It wasn’t until the recipe was brought to Mexico by the conquistadors in the 1500s that it was adapted to be made with rice – a more popular crop in the Mexican climate. 

Many countries throughout Latin America and North Africa, as well as Spain and Portugal, all have their own versions of horchata (some made with melon seeds or sesame seeds in addition to rice or tiger nuts) that are served to this day.

Why is horchata so important to Mexican culture?

Horchata is a staple beverage across the whole of Mexico. The fact that it has been around for centuries is only proof of its cultural significance. The reasons for its importance are multifaceted – it’s refreshing, inexpensive, and easy to make with easy-to-source, pantry-staple ingredients. While I can’t speak for everyone, it has a cozy, nostalgic aspect, too. Gulping down glass after glass of horchata reminds me of summer days as a kid.

Is horchata vegan?

Yes! Well, at least this classic recipe for horchata is. If you happen to get some from a street vendor or restaurant, I’d recommend that you ask to make sure, as some add sweetened condensed milk to make it creamier.

Can I serve horchata hot?

While it’s not traditional, there’s no reason why not! I feel like it might even be more soothing than a glass of warm dairy-milk at bedtime. 

More Classic Mexican Drink Recipes

Have you made this horchata? Rate the recipe and leave me a comment below to let me know how it turned out! 

two tall glasses of horchata on ice with a pitcher in the background.

Easy Homemade Horchata Recipe (Authentic Agua de Horchata)

4.88 (8 ratings)
Milky, yet dairy free Mexican classic drink is made with rice, sugar, cinnamon, and vanilla and served ice cold. It is sweet and refreshing.
Print Pin Rate
Yield: 12
Prep Time: 10 minutes
Cook Time: 5 minutes
Soaking: 8 hours
Total Time: 8 hours 15 minutes

Ingredients

Thin Simple Syrup:

  • 2 cups water
  • 1 cup sugar

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Equipment

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

  • No canela: If you don’t have canela substitute with a teaspoon of ground cinnamon. 
  • Cloves: whole cloves add a distinct pungent warm flavor, but can be omitted from this recipe. 
  • Vanilla extract: I recommend Mexican vanilla for the best flavor.
  • Food processor: A food processor is great to pulverize the rice, but this step can be skipped, and is not necessary.
  • Blender: A high-powered blender will be needed to blend rice and cinnamon stick.
  • Cheese cloth or a fine mesh strainer: You need to strain the rice mixture after you blend it to avoid a grainy texture. I like to use cheesecloth and a strainer, but you can also use a nut bag. 
  • Vitrolero: A vitrolero (glass barrel jar) is the traditional way to serve aguas frescas, but feel free to store and serve in a pitcher or glass milk bottle.
  • How to store: Refrigerate horchata and serve within 5 days of preparing. 
Serving: 12g, Calories: 273kcal, Carbohydrates: 70g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.03g, Sodium: 36mg, Potassium: 55mg, Fiber: 0.4g, Sugar: 58g, Vitamin A: 1IU, Vitamin C: 0.01mg, Calcium: 16mg, Iron: 2mg
Author: Yvette Marquez
Course: Drinks
Cuisine: Mexican

Photography by Jenna Sparks.
Originally published: July 2011. This recipe is also published in the Muy Bueno cookbook.