Savor the charm of Horchata, a Mexican favorite simplified into a speedy delight using everyday ingredients, ready in just 45 minutes!
We love making Horchata for Cinco de Mayo or Dia De Los Muertos! We always pair it with our favorite Mexican dishes and a delicious dessert like Tres Leches Cake. With this recipe it was definitely love at first sip. The sweet cinnamon flavor and the thick texture is irresistible!
However, if you’ve ever made traditional Horchata at home, you probably know what a long process it can be. Most recipes require you to let it rest or chill for 8+ hours, sometimes up to 24! I definitely don’t have time for that. So this recipe allows you to pour a delicious glass of Horchata in only 45 minutes!
Table of Contents
What is Horchata?
Horchata is a popular and refreshing drink that originates from various cultures, including Mexico and Spain. It is typically made from a combination of rice (or other grains or nuts), water, sugar, and various flavorings like cinnamon. The ingredients are blended and then strained to create a smooth, creamy, and slightly sweet beverage.
Horchata is often served cold and is known for its mild, nutty, and spiced flavor, making it one of the favorite beverages for quenching thirst and enjoying alongside a variety of dishes.
Recipe Ingredients
- Almond or Coconut Milk: Imparts a nutty, a subtly sweet flavor, and creaminess.
- Cinnamon Sticks: Add warmth and earthiness to the recipe.
- Ground Cinnamon: Amplifies the cinnamon essence, intensifying the sweet and spicy notes.
See the recipe card for full information on ingredients and quantities.
How to Make Horchata
Step 1: In a medium-sized pot, combine the rice, water, almond milk, cinnamon sticks, cinnamon, and salt, and bring to a boil. Reduce the heat to a low simmer, cover, and allow to cook for 25 minutes. Remove from heat and allow the mixture to cool to room temperature.
Step 2: Remove the cinnamon sticks and add the rice mixture to a blender along with the remaining ingredients. Blend on high for 1 to 3 minutes until very smooth.
Step 3: If you prefer a smooth consistency, pour over a mesh sieve into a large pitcher, or pour in as-is. Chill until ready to serve.
Expert Tip
Freeze some Horchata in an ice cube tray. Use these Horchata cubes in your glass instead of regular ice to prevent dilution while keeping your drink perfectly chilled. It adds a delightful twist to your serving experience.
FAQs
Any white rice variety will work well for Horchata, including long grain white rice, jasmine, basmati, and short grain. You can choose the one you prefer or have readily available.
Absolutely! You have a variety of milk alternatives to choose from, including coconut, oat, cashew, soy, or rice milk. Each option offers its distinct flavor and texture, allowing you to customize your Horchata to suit your preferences or dietary needs.
Storage Info
To STORE this Mexican Horchata you can transfer it to an airtight container and refrigerate it for 3-4 days. Simply give it a good stir before pouring it over ice or enjoying it straight from the fridge for the best taste and texture.
For More Drink Recipes, Try:
- Almond Coconut Smoothie
- Salted Caramel Hot Cocoa
- Raspberry Lemonade
- Chocolate Peanut Butter Banana Smoothie
Horchata Recipe
Ingredients
- 1/2 cup uncooked white rice
- 1 cup water
- 1 cup almond milk - or coconut milk
- 2 cinnamon sticks
- 3/4 tsp ground cinnamon
- pinch salt
- 4 cup whole milk
- 1 1/2 teaspoon vanilla extract
- 1/3 cup pure cane sugar - We like Zulka Morena
Instructions
- In a medium-sized pot, combine the rice, water, almond milk, cinnamon sticks, cinnamon, and salt, and bring to a boil. Reduce the heat to a low simmer, cover, and allow to cook for 25 minutes. Remove from heat and allow the mixture to cool to room temperature.
- Remove the cinnamon sticks and add the rice mixture to a blender along with the remaining ingredients. Blend on high for 1 to 3 minutes until very smooth.
- If you prefer a smooth consistency, pour over a mesh sieve into a large pitcher, or pour in as-is. Chill until ready to serve.
I see a question asking if you have to use HOMINY. Did I miss that? I just went back to look. When do you add the hominy? And why? Please help
It must be a question from another recipe that got transferred by mistake. There is definitely NO hominy in horchata.