Easy Homemade Horchata
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, youโre going to flip for this traditional agua de horchata recipe.
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While just about every Latin familia loves their own, Iโm pretty sure my familyโs 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. Iโm confident in saying that itโs as good as it gets!
What is horchata?
You know that white, milky-looking drink you see in large bee-hive glass jars at taquerรญas or sold by street vendors? Thatโs horchata! Served cold, itโs 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. ย
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.” Itโs 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, itโs 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 โ like my springtime agua de horchata de fresa (Strawberry Horchata)! โ this naturally vegan and nut-free cinnamon horchata recipe is as classic and authentic as it gets.
Why youโll 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.
- Itโs thirst-quenching and delicious!
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, Iโve 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.ย
- 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 itโll likely be more expensive than the bulk bags at ethnic markets. If you donโt 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, Iโd 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.
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.
Step 6: Sweeten. Stir in the vanilla and 2 cups of the thin simple syrup.
Step 7: Chill & enjoy. Cover and refrigerate until youโre 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.
Optional Variations
This dairy-free horchata is a delight just as itโs 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, itโs 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.ย
- 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
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.ย
It wasnโt until the recipe was brought to Mexico by the conquistadors in the 1500s that it was adapted to be made with rice โ a more popular crop in the Mexican climate.ย
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.
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 โ itโs refreshing, inexpensive, and easy to make with easy-to-source, pantry-staple ingredients. While I canโt 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.
Yes! Well, at least this classic recipe for horchata is. If you happen to get some from a street vendor or restaurant, Iโd recommend that you ask to make sure, as some add sweetened condensed milk to make it creamier.
While itโs not traditional, thereโs no reason why not! I feel like it might even be more soothing than a glass of warm dairy-milk at bedtime.ย
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!
Easy Homemade Horchata Recipe (Authentic Agua de Horchata)
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
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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 youโre ready to serve. Stir before pouring and serve over ice.
Video
Notes
- No canela:ย If you don’t have canela substitute with a teaspoon of ground cinnamon.ย
- Cloves:ย whole cloves add a distinctย pungent warm flavor, but can be omitted from this recipe.ย
- Vanilla extract:ย 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:ย 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.ย
- Vitrolero: A vitrolero (glass barrel jar) is the traditional way to serve aguas frescas, but feel free to store and serve in a pitcherย or glass milk bottle.
- How to store: Refrigerate horchata and serve within 5 days of preparing.ย
Photography by Jenna Sparks.
Originally published: July 2011. This recipe is also published in the Muy Bueno cookbook.
28 Comments on “Easy Homemade Horchata”
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). Itโs 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!
My grandmother made this with cantaloupe seeds. That might be less caloric.
This sounds so delicious, I know it’s supposed to be a refreshing drink but could one add a shot of Rum-Vodka-Amaretto or something in that line to make it a party drink instead?
This sounds so refreshing!
I love horchata, next time ill have it as a margarita. Anything with tequila sounds good. Si Senor
Is this safe from Bacillus cereus? See https://en.wikipedia.org/wiki/Bacillus_cereus
The hot water soak could activate the spores and the rest time allow multiplication. Just because most of the time nobody gets sick does not mean this method is safe and to be commonly recommended.
It might be safer to do the soak in cold vs. hot water, then boil at later time less than a few hours before horchata is to be served.
Iโm curious about this too.ย
So I just did steps 1-3 and am in the process of soaking the mixture now – but it turned into a very, very thick rice porridge-like consistency. Should I be worried? Add more water? Or will it all loosen up when I puree later? Thanks!
Do you have a sugar-free recipe
Great recipe! Been wanting to make Horchata for a long time. I am from Chicago where you can buy it at many corner restaurants. Only found 2 places in Cincinnati area, one just closed and the other is not very tasty.
I ground the rice in my coffee grinder and let it sit all night. Next day I used Ninja blender and it became a creamy liquid after 30 seconds. I did not strain it because it had no solids! Tastes great, a little creamy (since I didn’t strain it?) but poured over ice thinned out nicely!
Glad I finally tried this family favorite!
Muchas Gracias – Muy Bueno Cookbook
Amazing recipe! I followed the recipe exactly, except for omitting 1 clove, and it came out so flavorful, sweet and creamy even after I strained it like 3 times. Definitely keeping this recipe! THANK YOU for sharing.
I have never had horchata without milk in it…
You could definitely see your enthusiasm within the work you write. The sector hopes for even more passionate writers such as you who aren’t afraid to say how they believe. Always go after your heart.
Great recipe! In the time I’ve been making horchata, my own recipe is almost exactly the same, but I find that using powdered sugar is my favourite way to sweeten this drink.
i don’t really have a favorite, my grandmother used meat and maybe powdered sugar, i was hurt
real bad when i was 16, i was in a coma for a long time. my memory is kinda blury! will they be in the
cookbook? i live in maui hawaii. not to many mexican places, i’ve been talking to the owners of the
few we have about your cookbook!
thanks
connie
i am so excited about the cookbook! when i was small i remember my grandmother making sweet
tamales. i have searched for years for a recipe. does anyone know what i’m talking about? i was raised in warez mexico, if that helps. maybe the recipe came from mexico.
Hola Connie,
Ahhhh sweet tamales! YUM! We know exactly what you are talking about! My grandma use to make them with raisins. My kidโs favorites are made with pineapple and coconut. What is your favorite sweet filling?
I wonder if changing the syrup for the blue Agave will taste as good. It is worth a try. I also know that using a Blendtec really pulverizes the rice doing a fantastic job.
Thanks for this recipe!
Love this recipe, thanks for sharing!
I can’t wait to make this for Kait; horchata is her favorite!
Hola Michael!
Thanks for trying out our recipe! 3.5 Stars out of 5โฆthatโs it? LOL! This recipe is worth the wait, but obviously if you have a taqueria close to home with some good homemade horchata, then Iโd probably go that route too. Lucky you!
Thanks for the recipe. Here’s my attempt: http://foodandhowtoeat.com/recipe-horchata-thats-gold-darling
Love to buy Horchata whenever possible. Thank you for the recipe.
Wow! I make horchata all the time, and love it. The way I make it is probably tthe way you were originally told. This way seems too long especially if you want to make it on short notice.
How do you make yours