If you have ever craved a creamy, sweet, and refreshingly spiced drink, then you are going to adore this Best Horchata Recipe. It captures the soul of traditional Mexican horchata with every sip, delivering that smooth blend of toasted rice, cinnamon, and vanilla that feels like a comforting hug on a warm day. This homemade version is easy to make, beautifully balanced in flavor, and an absolute crowd-pleaser whether you’re serving it at a family gathering or just treating yourself to a little taste of something special.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Best Horchata Recipe. Each one plays a crucial role in creating the perfect harmony of smoothness, sweetness, and just enough spice to keep every sip exciting. Don’t worry—these ingredients are simple and probably already in your pantry!
- Long grain white rice (2 cups, rinsed): The foundation of the drink, it offers a subtle nutty flavor and creamy texture when blended and soaked.
- Water (6 cups for soaking + 1 cup for mixing): Essential for soaking the rice and diluting the mixture to the perfect consistency.
- Nielsen-Massey Pure Vanilla Bean Paste (1 tablespoon): Adds a deep, rich vanilla flavor with those beautiful vanilla flecks that elevate the drink.
- Cinnamon sticks (2 sticks or 1 tablespoon ground cinnamon): Brings warmth and spice that’s signature to classic horchata.
- Sweetened condensed milk (1 14-oz. can): Sweetens and creamy-ifies the drink, giving it that luscious body.
- Whole milk (1 cup): Balances the drink’s creaminess without overpowering.
- Cream or milk (1/4 cup): Adds a final layer of richness and smoothness.
- Sugar (1/4 cup): Sweetens the drink further—perfectly adjustable to suit your taste.
- Ice: Essential for serving and making the horchata refreshingly cold.
How to Make Best Horchata Recipe
Step 1: Rinse and Blend the Rice
Start by rinsing your long grain white rice under cold water in a mesh strainer until the water runs clear—this removes excess starch and ensures a smooth final texture. Place the rinsed rice into a blender. If your blender is small, blend in batches to avoid overfilling.
Step 2: Add Water, Vanilla, and Cinnamon Sticks
Pour in the 6 cups of water, add the vanilla bean paste for that rich, aromatic sweetness, and toss in the cinnamon sticks. These ingredients will infuse the rice with their signature flavors, setting the stage for an irresistible drink.
Step 3: Blend Thoroughly
Blend the mixture for about one minute, enough time for the rice grains and cinnamon sticks to break up and release their flavors into the water. You should see the rice start to blur, but it’s okay if it’s not completely smooth because you’ll be straining later.
Step 4: Let It Refrigerate
Transfer the blended mixture to the refrigerator and let it chill for at least 3 to 4 hours so the flavors can meld beautifully. If you can wait a full 8 hours, the horchata develops a depth of flavor that’s truly unbeatable.
Step 5: Strain the Mixture
Once chilled, strain the liquid through a fine mesh sieve into a large pitcher, discarding the remaining rice pulp. This step is crucial for achieving the silky smooth texture that makes the Best Horchata Recipe so delightful.
Step 6: Add the Creamy Sweetness
Now it’s time to add the can of sweetened condensed milk, the extra cup of water, whole milk, cream, and sugar. Stir everything together well and give it a taste test. Feel free to tweak the sweetness or sprinkle in some extra cinnamon or vanilla paste if you want that added punch.
Step 7: Serve Over Ice and Enjoy
Pour the horchata into glasses brimming with ice cubes. Serve it ice cold to really awaken the crisp, creamy flavors. This drink is perfect on its own or alongside Mexican dishes like tacos, enchiladas, or churros.
How to Serve Best Horchata Recipe
Garnishes
A simple dusting of ground cinnamon on top is a classic finish that enhances the comforting aroma and taste. For an extra touch, add a cinnamon stick as a stirrer or a thin slice of lime for a zesty contrast.
Side Dishes
The Best Horchata Recipe pairs wonderfully with spicy or savory Mexican dishes. Think tacos al pastor, tamales, or a plate of freshly fried churros. The creamy sweetness of horchata balances out bold spices perfectly.
Creative Ways to Present
Try serving horchata in mason jars with fun straws for a festive touch at parties. You can also freeze it into popsicle molds for a cooling treat in the heat, or make horchata ice cubes to add flavor without watering down your drink.
Make Ahead and Storage
Storing Leftovers
You can keep leftover horchata in the refrigerator covered for up to 3 days. Give it a good stir before serving as some ingredients may settle or separate over time.
Freezing
Freezing horchata is possible but it may lose some creamy texture once thawed. If you want to save it this way, freeze in ice cube trays for use in smoothies or cold coffee drinks later.
Reheating
Horchata is best enjoyed cold, so reheating is not recommended. However, if you prefer to warm it slightly, heat gently on the stove but avoid boiling, to preserve the delicate flavors.
FAQs
Can I use brown rice instead of white rice?
Brown rice can change the flavor and texture quite a bit, giving a nuttier and denser profile. White rice is preferred for its neutral flavor and smooth texture in the Best Horchata Recipe.
Is there a vegan alternative for the dairy ingredients?
Absolutely! You can substitute condensed milk with sweetened coconut milk and use almond or oat milk instead of dairy milk to keep it creamy and delicious while making it vegan-friendly.
How long does horchata last in the fridge?
Properly stored in an airtight container, horchata will stay fresh for about 3 days. After that, the flavors and texture might start to degrade.
Can I make horchata without a blender?
While a blender makes the process easier and smoother, you can soak the rice and cinnamon overnight and strain by hand, though it will be a bit grainier and less creamy.
Why does my horchata taste grainy?
If you notice graininess, it’s usually because the rice wasn’t blended long enough or strained thoroughly. Blending for a full minute and using a fine mesh sieve helps avoid this issue in the Best Horchata Recipe.
Final Thoughts
There is something truly magical about making the Best Horchata Recipe at home—the way simple ingredients come together into a rich, creamy, and comforting drink that feels like sunshine in a glass. Whether you are new to horchata or a longtime lover, this recipe will quickly become a favorite in your household. Go ahead, whip up a batch, sip slowly, and enjoy a little taste of tradition with every refreshing gulp!
Print
Best Horchata Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 8 hours 10 minutes
- Yield: 9.9 servings
- Category: Beverage
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
Description
This authentic and refreshing best horchata recipe combines rinsed long grain white rice with cinnamon, vanilla bean paste, and creamy sweetened condensed milk. Perfectly chilled and served over ice, this traditional Mexican drink offers a sweet, aromatic flavor that’s perfect alongside any Mexican meal or as a cooling treat on a warm day.
Ingredients
Base Ingredients
- 2 cups long grain white rice (rinsed)
- 6 cups water
- 1 tablespoon Nielsen-Massey Pure Vanilla Bean Paste
- 2 cinnamon sticks (or 1 tablespoon ground cinnamon)
Sweeteners and Creaminess
- 1 14-oz. can sweetened condensed milk
- 1 cup water (to taste)
- 1 cup whole milk
- 1/4 cup cream (or milk)
- 1/4 cup sugar
To Serve
- More ground cinnamon and/or vanilla if desired
- Ice
Instructions
- Rinse the rice: Place 2 cups of rice in a mesh strainer and run it under cold water for about 30 seconds or until the water runs clear. This step removes excess starch and any impurities.
- Prepare the base: Add the rinsed rice to a 9-cup capacity blender. Pour in 6 cups of water, 1 tablespoon vanilla bean paste, and 2 cinnamon sticks.
- Blend the mixture: Blend for about 1 minute until the rice and cinnamon sticks are broken up, helping to release flavors and create a creamy texture.
- Refrigerate: Transfer the blended mixture to the refrigerator and chill for at least 3-4 hours, preferably 8 hours, to allow flavors to meld and for the rice to soften further.
- Strain the liquid: Pour the mixture through a fine mesh strainer into a large pitcher, discarding the rice solids. This results in a smooth, milky horchata base.
- Mix in dairy and sweeteners: To the strained liquid, add the can of sweetened condensed milk, 1 cup water (adjust to taste), 1 cup whole milk, 1/4 cup cream (or milk), and 1/4 cup sugar. Stir well to combine all ingredients thoroughly.
- Adjust flavors: Taste the horchata and add more ground cinnamon and vanilla bean paste if desired, along with additional sugar to your preferred sweetness level.
- Serve chilled: Pour the horchata into glasses filled with ice. Serve very cold and enjoy this refreshing traditional beverage alongside any Mexican cuisine or as a delightful standalone treat.
Notes
- For a vegan alternative, substitute dairy milk and cream with almond or coconut milk and use a plant-based condensed milk.
- Using vanilla bean paste rather than extract gives a deeper, richer vanilla flavor with the appearance of vanilla specks.
- Soaking the rice longer than 8 hours can enhance the creaminess and intensify flavors further.
- If you prefer a spicier cinnamon kick, add additional cinnamon sticks during blending or more ground cinnamon when mixing.
- Store any leftover horchata in the refrigerator and consume within 3 days for freshness.
