Classic Mexican Horchata

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Craving something cool, creamy, and spiced just right? Classic Mexican Horchata might be the most refreshing way to end a meal or cool down on a warm afternoon. This chilled rice-based drink is sweet, nutty, and laced with cinnamon — perfect for sipping slowly or pouring over ice for a quick delight.

What makes this horchata special is its balance. It’s neither too rich nor overly sweet, making it a staple at family gatherings, street markets, and taquerias. Whether you’re new to horchata or have fond memories of enjoying it on summer days, this recipe is the ideal way to bring that creamy comfort into your own kitchen.

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Preparation Phase & Tools to Use

Getting the silky smooth texture and rich cinnamon flavor of horchata relies on patience and the right tools. Here’s what you’ll need:

• Blender: Essential for blending the soaked rice and cinnamon stick with water, releasing all the starchy goodness and flavor.
• Fine Mesh Strainer or Nut Milk Bag: This is the key to that smooth, drinkable texture. It removes the gritty pulp and leaves only the creamy liquid.
• Large Bowl or Pitcher: Needed for soaking and also for holding the strained horchata.
• Spoon or Spatula: Useful for pressing the liquid through the strainer.

These tools help keep the process mess-free while extracting as much flavor and texture as possible. Give the rice and cinnamon time to soak, and let the blender do the heavy lifting — you’ll be rewarded with an authentic Mexican horchata that tastes like it’s straight from a street vendor in Oaxaca.

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Ingredients for the Classic Mexican Horchata

• Long-grain white rice: This is the heart of the drink, providing body and the signature creamy texture.
• Cinnamon stick: Infuses the horchata with a warm, spiced aroma and taste.
• Water: Used for soaking and blending — it’s the base of the drink.
• Whole milk or almond milk: Adds creaminess and smoothness.
• Sweetened condensed milk: Offers sweetness and a thicker consistency.
• Vanilla extract: Enhances all the other flavors and gives depth.
• Ground cinnamon (for garnish): Optional, but lovely for a fragrant finish.

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How To Make the Classic Mexican Horchata

Step 1: Soak the Rice and Cinnamon

Rinse 1 cup of long-grain white rice and place it in a large bowl with 1 cinnamon stick and 2 1/2 cups of water. Cover and soak overnight (or for at least 6 hours).

Step 2: Blend Until Smooth

Transfer the soaked rice and cinnamon (along with the soaking water) into a blender. Blend on high for 2–3 minutes until the mixture is as smooth as possible.

Step 3: Strain the Mixture

Pour the blended mixture through a fine mesh strainer or nut milk bag into a pitcher. Use a spoon or spatula to press out as much liquid as you can.

Step 4: Sweeten and Flavor

Add 2 cups of milk, 1/2 cup of sweetened condensed milk, and 1/2 teaspoon of vanilla extract to the strained rice milk. Stir well to combine.

Step 5: Chill and Serve

Refrigerate for at least 2 hours before serving. Stir again, pour over ice, and sprinkle with ground cinnamon if desired.

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How to Serve and Store Your Horchata

Serve horchata ice-cold in a glass, garnished with a dusting of ground cinnamon or even a cinnamon stick stirrer if you’re feeling fancy. It pairs beautifully with spicy foods or rich, savory Mexican dishes.

To store, keep the horchata in a sealed pitcher in the refrigerator for up to 5 days. Give it a quick stir before each pour, as natural separation will occur.

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Frequently Asked Questions

Can I make horchata without dairy?

Yes! Use almond milk or oat milk instead of dairy milk, and swap condensed milk for a dairy-free sweetener like maple syrup.

Why does my horchata separate in the fridge?

That’s totally normal. Just give it a stir or shake before serving.

Can I use ground cinnamon instead of a stick?

You can, but the flavor may be more intense and slightly gritty. A cinnamon stick offers a smoother infusion.

How sweet is this horchata?

It’s moderately sweet. You can adjust the sweetness by using more or less condensed milk to suit your taste.

Is horchata served with food or on its own?

Both! It’s refreshing on its own or served alongside Mexican dishes like tacos, enchiladas, or tamales.

Can I freeze horchata?

Technically, yes. But freezing can affect the texture. It’s best enjoyed fresh or chilled from the fridge.

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Want More Mexican Drink Ideas?

You might also like the Birria Enchiladas, which pair perfectly with horchata’s sweet creaminess. Or explore something spicy like Buffalo Chicken Lasagna to contrast its cool tones.

For another cooling option, try the California Spaghetti Salad, or pair with a bold soup like the Hearty Tuscan Bean Soup.

And don’t miss the Raspberry Crescent Rolls if you’re after something sweet to enjoy after your horchata.

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If you make it, I’d love to hear how it turned out. Did you go dairy-free? Add a twist? Leave a comment below or tag me. For more daily recipe ideas, you can also follow me on Pinterest here: LadyPlate Pinterest

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