This Classic Mexican Horchata Recipe blends rice, cinnamon, vanilla, and sweetened condensed milk into a creamy, refreshing drink that tastes like home.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
There are some recipes that feel like they’ve been with you forever — the kind that live in the background of your life, quietly showing up at the best times. For me, this Classic Mexican Horchata Recipe is one of those.
I remember drinking my first horchata at a market in Guadalajara. It was one of those sticky-hot afternoons where even the shade felt warm. A woman ladled it from a huge glass jar, the kind with a faint fog on the outside, and handed me a cup filled to the brim with crushed ice. I took a sip — and it was like the world slowed down. Cold, creamy, a little sweet, a little cinnamon-spicy. The kind of drink that makes you close your eyes for a second without realizing it.
When I got home, I couldn’t stop thinking about it. I tried recreating it in my own kitchen — and failed miserably the first few times. One batch tasted like sweet chalk, another like watered-down rice pudding. But eventually, I figured it out. Now, every time I make horchata, the smell of cinnamon and vanilla drifting through my kitchen reminds me of that afternoon — sunburnt, happy, and drinking something that somehow tasted like comfort and memory mixed together.
Funny thing is, my first few friends who tried it thought I’d bought it from a restaurant. I laughed because… well, if only they’d seen the mess I made straining rice over the sink that first time.
Why You’ll Love This Classic Mexican Horchata Recipe?
You know those recipes that make you feel like you’ve done something impressive — even though it’s secretly super simple? This is one of them.
It’s creamy and sweet but not too sweet. The rice gives it that subtle, silky texture, while the cinnamon brings just enough warmth to make you want to sip it slowly. It’s refreshing, nostalgic, and somehow feels like a dessert and a drink all at once.
I also love that it’s made from such humble ingredients — rice, water, cinnamon, milk, vanilla. Nothing fancy. It’s proof that you don’t need expensive ingredients or complicated steps to make something really special. Honestly, it’s the kind of recipe that makes your kitchen smell like a memory you forgot you had.
And if you’re wondering when to drink it? Honestly… anytime. It’s just as good next to tacos at a backyard party as it is with Sunday brunch or while watching Netflix on a Tuesday night.
Ingredient Notes:
Before you start, let’s talk about the small cast of characters that make this Classic Mexican Horchata Recipe shine. Nothing complicated here — just the right balance.
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White Rice: Use long-grain white rice. It’s traditional and gives that light creaminess horchata’s known for. Short-grain rice can make it too thick, so avoid that one (trust me, I learned the hard way).
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Cinnamon Stick: Go for a real stick if you can. The flavor is softer, rounder — less sharp than ground cinnamon. But if all you’ve got is the ground stuff, it’ll still work.
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Sweetened Condensed Milk: I’ve tried versions with sugar, and while they’re good, condensed milk gives that signature creamy sweetness that just feels right.
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Vanilla Extract: Just a touch — enough to give it that little spark of aroma that makes it taste homemade.
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Water: Don’t overthink it — just good clean water. Cold is best when blending so the rice doesn’t get too mushy too fast.
Simple ingredients, honest flavors, and a whole lot of heart. That’s horchata.
How To Make Classic Mexican Horchata?
If you’ve never made horchata before, it might sound fancy or intimidating — but honestly, it’s just a matter of soaking, blending, and waiting a bit. It’s almost meditative.
Step 1: Steep the Cinnamon
If you’re using a cinnamon stick, pop it into a small pot with about a cup of water. Bring it to a boil, then turn off the heat and let it steep for around 10 minutes. It’s like making cinnamon tea — and that’s your flavor base. (If you’re using ground cinnamon, just skip this part. You’ll add it straight to the blender later.)
Step 2: Rinse the Rice
Give your rice a quick rinse under cold water. It helps remove excess starch and keeps your horchata from turning into sludge. I know, it’s not glamorous, but it makes a difference.
Step 3: Blend It All Together
Add the rinsed rice, the cinnamon tea (plus the stick, if you want), and the remaining water to your blender. Blend until the rice grains break up a bit — about one minute. Don’t overdo it; you want cloudy, milky water, not paste.
Step 4: Soak the Mixture
Now pour the whole thing into a bowl or jug and let it soak for at least three hours at room temperature. This is where the magic happens. The rice and cinnamon infuse the water, creating that velvety texture and deep flavor. I usually give it a stir every once in a while, but honestly, if you forget, it’s fine. Horchata’s forgiving like that.
Step 5: Strain and Sweeten
When it’s ready, strain the mixture through a fine-mesh sieve lined with cheesecloth (or, in my case, a clean dish towel because I never have cheesecloth when I need it). Then whisk in the condensed milk and vanilla. Give it a good stir until everything’s silky and smooth.
Step 6: Chill and Serve
You can drink it right away over ice, but I swear it’s even better when chilled for a few hours. The flavors meld, and the texture becomes dreamy. Serve it cold, maybe sprinkle a little cinnamon on top if you’re feeling extra.
Storage Options:
If you somehow have leftovers — rare but possible — you can keep this Classic Mexican Horchata Recipe in the fridge for about four days. Just give it a shake or stir before pouring, because a bit of rice sediment will settle at the bottom.
Want To Save This Recipe?
Sometimes, I even freeze leftover horchata into ice cubes. That way, when I pour a new batch over ice, it doesn’t water down as it melts. Pro tip: they’re also incredible in iced coffee.
Variations and Substitutions:
Everyone’s got their version of horchata, and that’s the fun of it. Once you’ve made it the classic way, play around with it!
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Dairy-Free: Skip the condensed milk and use sugar instead. Add almond or oat milk for that creamy vibe.
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Coconut Horchata: Replace half the water with coconut milk. It’s tropical and dreamy — perfect for hot days.
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Nutty Horchata: Blend in a handful of soaked almonds with the rice for extra richness.
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Boozy Twist: A splash of spiced rum turns this innocent drink into something you might want to sip by the pool.
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Extra Spice: Add a bit of nutmeg or clove if you like your horchata more aromatic.
What to Serve with Classic Mexican Horchata?
This Classic Mexican Horchata Recipe goes with just about everything, but some pairings are pure magic.
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Tacos: Especially spicy ones. The cool sweetness balances out the heat perfectly.
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Churros: Classic combo. Cinnamon on cinnamon? Yes, please.
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Tamales: Whether they’re sweet or savory, horchata’s your best friend here.
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Carnitas: The creamy sweetness cuts through the richness — chef’s kiss.
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Pan Dulce: Dunk it. Always dunk it. That’s not advice; it’s tradition.
Frequently Asked Questions:
Can I use brown rice?
You can, but it’ll give you a different flavor — nuttier, less traditional. Still tasty though, if you’re curious.
Do I really need to soak it for 3 hours?
Technically, no. But the longer it soaks, the smoother and more flavorful it gets. So, if you’ve got the time, let it do its thing.
Can I use sugar instead of condensed milk?
Yep! Just sweeten to taste. I’d start with about half a cup and adjust from there.
This Classic Mexican Horchata Recipe isn’t just a drink — it’s a small piece of nostalgia, a sip of summer, a story in liquid form. It’s comforting, simple, and made from the kind of ingredients you probably already have sitting in your pantry.
It’s the drink I turn to when I need a break, or when I want something sweet but soothing. Every time I pour it over ice, I think of that vendor in Mexico, smiling like he knew he’d just handed me something special.
So, go ahead — make a batch. Play with it. Sip it slow. Share it with friends or keep it all to yourself (no judgment).
And when you take that first sip, tell me — did it make you smile too?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Mexican Horchata Recipe
Ingredients
- 6 cups water divided
- 1 3-inch cinnamon stick or 1 teaspoon ground cinnamon
- 1 ½ cups long-grain white rice
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
Steep the Cinnamon
- If using a cinnamon stick, place it in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then remove from heat and allow it to steep for 10 minutes. This step may be omitted if using ground cinnamon.
Rinse the Rice
- Rinse the rice thoroughly under cold running water to remove excess surface starch. Drain completely before proceeding.
Blend the Base Mixture
- In a blender, combine the rinsed rice, steeped cinnamon water (including the cinnamon stick, if used), and the remaining 5 cups of water. Blend for approximately one minute, or until the rice grains have broken down and the liquid appears cloudy.
Soak the Mixture
- Pour the blended rice and cinnamon mixture into a large bowl or container. Cover and let it soak at room temperature for a minimum of 3 hours, stirring occasionally to ensure even flavor extraction.
Strain the Liquid
- Set a fine-mesh strainer lined with cheesecloth or a thin kitchen towel over a large bowl. Pour the soaked mixture through the strainer, pressing gently to extract as much liquid as possible. Discard the remaining rice solids.
Sweeten the Horchata
- Transfer the strained rice liquid to a pitcher. Add the sweetened condensed milk and vanilla extract. Whisk thoroughly until the milk is completely incorporated and the texture is smooth and uniform.
Chill and Serve
- Refrigerate the horchata until well chilled, preferably for at least 1 hour. Serve cold over ice. Stir before serving to redistribute any natural settling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
