Easy Homemade Horchata (Authentic & Dairy-Free)

Two tall glasses of homemade dairy-free Mexican horchata served over ice, with a pitcher in the background.

4.88 (8 ratings)

Easy Homemade Horchata (Authentic & Dairy-Free)

This authentic Mexican horchata is naturally dairy-free, made with ground rice, cinnamon, cloves, and a thin simple syrup for a smooth, refreshing agua fresca. Lightly sweet and perfectly spiced, this easy homemade horchata is ideal for warm days, family gatherings, or serving alongside your favorite Mexican meals. This recipe is also published in the Muy Bueno cookbook.

Prep Time10

Cook Time5

Soaking8

Total Time8 15

Course: Drinks

Cuisine: Mexican

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

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