Homemade horchata is a kid friendly drink recipe popular in Mexican restaurants, and throughout Latin America, that is easy to make at home!
Table of contents
If you have not ever had horchata, get ready because it’s about to become your new favorite drink (maybe tied with this Sangria Mocktail or Agua de Jamaica) anytime you have Mexican food.
It’s nice to serve it with crowd favorites fish tacos or mole enchiladas! Since it is so easy to make and uses ingredients I’m sure you have on hand you’ll have no excuse not to.
What is horchata?
Horchata refers to a drink made from ground seeds, spices, and milk that is slightly sweet and white in appearance. The ingredients used to make horchata will vary depending on which Latin American country you are in.
Some countries like Spain use tiger nuts, in El Salvador they use morro seeds, and in Nicaragua and Honduras they use jicaro seeds which are ground with the rice. Some countries may also add nutmeg, cocoa, or sesame seeds.
This version of horchata is a cinnamon, rice, and milk drink that can be found in most Mexican restaurants.
Horchata ingredients
- rice
- cinnamon sticks
- water
- milk
- vanilla extract
- sugar
Substitutions
We really like using Mexican vanilla for this drink which has a stronger flavor than regular vanilla. You can find it at most Latin supermarkets or online. For a whiter horchata, use a clear vanilla.
Can you make this dairy free?
You can make this with whatever milk works best for you! I’ve successfully made it with both almond milk and coconut milk but have found I prefer the almond milk.
Instructions
- Put rice, 3 cups water, and cinnamon sticks in blender. Blend for about 1 minute to break up the rice and cinnamon sticks.
- Transfer rice water mixture to a large pitcher or allow to sit in the blender and add as much of the remaining water as you can.
- Let mixture soak overnight, or at least 3 to 4 hours.
- Strain rice mixture through a double layer of cheese cloth (or coffee filter) into another pitcher or a large liquid measuring cup.
- Add the remaining water, milk, vanilla, and sugar and stir well. If desired, refrigerate until well chilled.
- Serve in tall glasses with ice.
Want to make more kid friendly Latin American recipes? Get my resource guide on how to make Kid Friendly Latin American Food.
Tips and Tricks
If you would like a stronger cinnamon flavor, add additional cinnamon sticks to the blender when blending.
You can also add 3/4 to 1 tsp of ground cinnamon to the finished drink but be aware that it doesn’t mix in well and may clump slightly.
It’s best to make it a day ahead…but I will admit I never seem to remember to do it that far ahead. The longer it sits the better it tastes.
If you have more than 3-4 people you’ll be serving this to, make a double batch. It won’t last, I promise.
Do you follow Jonesin’ For Taste on Facebook? Stop by, say hi, and let me know what kinds of recipes you want to see!
Other recipes you may like:
Recipe
Ingredients
- 1 1/3 cups white long grain rice uncooked
- 2 cinnamon sticks
- 6 2/3 cups water
- 1 1/3 cup milk
- 2 tsp vanilla extract use clear vanilla for a whiter horchata
- 2/3 cup sugar
Instructions
- Put rice, 3 cups water, and cinnamon sticks in blender. Blend for about 1 minute to break up the rice and cinnamon sticks.
- Transfer rice water mixture to a large pitcher or allow to sit in the blender add as much of the remaining water as you can. Let mixture soak overnight, or at least 3 to 4 hours.
- Strain rice mixture through a double layer of cheese cloth (or coffee filter) into another pitcher or a large liquid measuring cup.
- Add the remaining water, milk, vanilla, and sugar and stir well. If desired, refrigerate until well chilled.
- Serve in with ice, if desired.
Love how simple this horchata recipe is to make! Such a yummy drink.
This is so warm and comforting. I love having it before bed.
You never cease to amaze me, Jade! I love you dearly and am glad we are family!! Love, G’ma Mc