The creamiest, dreamiest Horchata you’ll ever make at home — just like at Mexican restaurants. The secret is to toast the rice and cinnamon first to develop a deep, nutty flavor. Check out the video!
Horchata de arroz is more than a casual order at a taquería — it’s a refreshing, sweet rice drink that’s perfect for warm days. Authentic Mexican horchata is easy to make at home and wonderfully refreshing when chilled.
This recipe is for Mexican-style horchata, which is rice-based and different from Spanish horchata made with tiger nuts. Toasting the rice and cinnamon stick before soaking intensifies the flavor and shortens the soaking time. Ready to try it?
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What is Horchata?
Horchata is part of Mexico’s agua fresca tradition: naturally flavored, lightly sweetened beverages made to refresh. Mexican horchata is essentially homemade rice milk flavored with cinnamon and vanilla. Some versions include evaporated or whole milk for extra creaminess.
The drink came to Mexico from Spain and has since become a beloved classic across the Americas. Its simple ingredients and satisfying texture make it a favorite at restaurants and markets alike.
Why You Will Love This Recipe
Authentic taquería flavor. If you crave the horchata from your favorite spot, this recipe delivers the same sweet, creamy, toasted-rice notes you remember.
Faster soaking. Toasting the rice first reduces the usual overnight soak to just about 30 minutes while boosting flavor.
What Is In A Horchata?
This horchata keeps the ingredient list short and focused on rice. No nuts here — just rice, cinnamon, and dairy for creaminess.
- White rice: Long-grain rice such as Jasmine is preferred; Basmati also works.
- Canela (cinnamon stick): Ceylon canela is softer and fragrant; use two Cassia sticks if you only have supermarket cinnamon.
- Kosher salt: Just a pinch to balance flavors.
- Vanilla extract: Adds warm sweetness.
- Sweetened condensed milk: Provides the signature creamy sweetness.
- Whole milk: Adds body and richness.
- Ground cinnamon: For sprinkling on top.
How To Make It
Toasting the rice and cinnamon unlocks deeper, woodsy flavors and shortens the soaking time. Follow these steps for smooth, creamy horchata.
Step One
Toast the rice: In a dry skillet, combine the rice and the cinnamon stick. Toast over medium-high heat until the rice turns golden and the cinnamon is fragrant, about 8–10 minutes. Stir occasionally at first, then increase stirring frequency toward the end so the rice doesn’t burn.
Step Two
Soak the rice: Transfer the toasted rice and cinnamon to a large heatproof bowl. Add a pinch of salt. Pour three cups of boiling water over the mixture and let it sit for 30 minutes.
Step Three
Blend the rice: Transfer the soaked rice mixture to a blender (work in batches if needed). Add 3 cups of cold water, one can of sweetened condensed milk (reserve some to adjust sweetness later), and the vanilla. Blend on high until completely smooth, about one minute.
Step Four
Strain: Pour the blended mixture through a fine-mesh sieve into a large bowl. For an extra-smooth texture, line the sieve with cheesecloth or use a nut milk bag. Press or scrape the solids to extract as much liquid as possible; discard the rice pulp.
Step Five
Add milk and chill: Stir in the cold whole milk. Taste and add up to another 1/2 cup of sweetened condensed milk if you prefer it sweeter. Chill thoroughly, then serve over ice with a light dusting of ground cinnamon.
Tips and Tricks
- Stir more frequently toward the end of toasting so the rice doesn’t scorch on the pan’s surface.
- Have a large heatproof bowl ready to receive the hot rice so you can remove it from the pan quickly and avoid burning.
More Non-Alcoholic Drinks To Try!
- Jugo Verde (Mexican Green Juice)
- Simple and Quick Champurrado
- Rhubarb Agua Fresca
- Agua de Jamaica (Hibiscus Punch)
- Vegan Atole
- Cinnamon-Vanilla Mexican Coffee
- Pink Rhubarb Lemonade
Would I Change Anything About This Horchata Recipe?
Not really. This is a classic, creamy taquería-style horchata that balances sweetness, creaminess, and the toasty depth of rice and cinnamon. Try it for yourself — chill it well, serve over ice, and garnish with a sprinkle of cinnamon.
Kate Ramos
Super Creamy Authentic Horchata
The creamiest, dreamiest horchata — creamy, sweet, and richly flavored from toasted rice and cinnamon.
Ingredients
- 1 cup jasmine or other long-grain white rice
- 1 cinnamon stick (canela) — Ceylon preferred, or 2 Cassia sticks
- Pinch of kosher salt
- 2 (14-ounce) cans sweetened condensed milk, divided
- 2 teaspoons vanilla extract
- 3 cups cold whole milk
- Ground cinnamon for garnish
- Cheesecloth or nut milk bag for straining (optional)
Equipment
- Large dry skillet or frying pan
- Heatproof bowl
- Blender
- Fine-mesh sieve or cheesecloth
- Pitcher for chilling and serving
Method
- Toast rice and cinnamon: Toast rice and cinnamon in a dry skillet over medium heat until the rice is golden and fragrant, about 8–10 minutes. Stir frequently to prevent burning.
- Soak: Transfer to a heatproof bowl, add a pinch of salt, pour 3 cups boiling water over the rice, and let soak for 30 minutes.
- Blend: Blend the soaked rice mixture with 3 cups cold water, 1 can of sweetened condensed milk, and vanilla until smooth (about 1 minute). Work in batches if necessary.
- Strain: Strain through a fine-mesh sieve lined with cheesecloth for extra smoothness. Press to extract liquid and discard the solids.
- Add milk: Stir in the cold whole milk and taste. Add up to 1/2 cup more sweetened condensed milk if desired. Chill thoroughly.
- Serve: Serve over ice with a sprinkle of ground cinnamon. Stir before pouring into glasses.
Nutrition (per serving)
Calories: 139 · Carbohydrates: 21 g · Protein: 4 g · Fat: 4 g · Sugar: 12 g
Video
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