Go Back
+ servings
horchata in glasses with cinnamon stick


Classic Mexican Horchata is a sweet light milky beverage. It's refreshing on its own and a perfect match for spicy Mexican food or grilled dishes.
Course Drinks
Cuisine Mexican
Keyword horchata, horchata drink, how to make horchata
Prep Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 1-cup servings (total yield: 8 cups)
Calories 292kcal
Author Toni Dash


  • Fine mesh strainer/sieve


  • 1 ¾ cups long grain white rice (uncooked) rinsed
  • ½ cup almonds
  • 2 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • 5 ½ cups water
  • 2 ¼ cups milk
  • 1 teaspoon vanilla optional


  • Combine the rice, almonds, cinnamon and water in a blender. Blend for 5 minutes or until the rice and almonds are pulverized. This may need to be done in batches depending on the blender capacity.
  • It can be left in the blender with the lid or transfer to a large container with a lead. Seal and chill for 8 hours.
  • Strain the horchata through a fine mesh sieve (strainer). For extra straining line the sieve with cheesecloth first.
  • Stir in the sugar and milk. Stir until the milk is dissolved. Add vanilla is using.
  • Serve over ice and sprinkled with extra cinnamon on top.


Ingredient Notes
Regular raw almonds can be used. For a whiter appearance of the horchata use blanched almonds.
Be sure to use uncooked rice.
To make a vegan version substituted almond milk for the dairy milk.
How to Store
Store in a sealed container for up to 4 days. If the dairy milk is left out it can be stored for up to 10 days.


Calories: 292kcal | Carbohydrates: 51g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 203mg | Fiber: 2g | Sugar: 16g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg