If you have ever walked the streets of Mexico and seen vendors selling giant pitchers of a milky, cinnamon-speckled drink, that is horchata. This is our family’s most beloved drink — creamy, refreshing, and made from scratch with just a handful of ingredients. Once you make it at home, you will never reach for a store-bought version again.
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What is Horchata Water?
In Mexico, horchata is a beverage made with rice grains soaked in water, then ground and mixed with sweetened water. A pinch of cinnamon is added as an extra flavour. It is one of the most beloved essential drinks here — whether you are walking around the streets or driving along a road, you will see vendors selling horchata everywhere you go in Mexico. It is eaten on a plate and drunk in a cup, and horchata is Mexico’s unique and beautiful way of honouring rice.
Rice and Its History
Rice (Oryza sativa) is the second most important food worldwide after wheat and is the staple food for more than half the world’s population. Rice has shaped cultures, diets, and economies across thousands of years and millions of people. Mexico is largely self-sufficient in producing corn and beans, but rice production is also a quiet yet significant agricultural industry in the country. The three states of Sinaloa, Campeche, and Veracruz account for more than 20% of national rice production, while Mexico imports 60% of its total rice consumption — primarily from the United States.
History of Horchata
Long ago, horchata was more than just a refreshment. While the Mexican version first appeared in the 16th century, its roots date back to an ancient Roman medical elixir made from barley. The word horchata comes from the Latin hordeum (barley) and hordeata (drink made with barley). Spanish conquistadors brought rice to Mexico in the 16th century, and over time the drink evolved into the creamy, cinnamon-scented version Mexicans love today.
From its role as medicine, horchata took a circuitous route across Europe and the Atlantic to Latin America. Along the way it became a whole family of drinks made from various grains, nuts, and seeds. In Puerto Rico and Venezuela, horchata uses sesame seeds. The Salvadoran version is made with ground seeds of the morro fruit, spiced with nutmeg, coriander, and allspice.
Different Kinds of Horchata in Mexico
In parts of Veracruz, Tabasco, and Campeche, horchata is made with coconut — ground rice mixed with milk, cinnamon, sugar, and the juice of blended coconut pulp. In Chiapas, versions include melon seeds or almonds. In Colima, the base is ground oats with lime zest. In Oaxaca during April and May, a pink-coloured version is made with the jiotilla fruit, melon cubes, and roasted nuts. In Querétaro, it is a tradition to offer horchata to pilgrims visiting the Dolores altars. Whatever version you prefer, it is an outstanding drink for any weather.
Ingredients
Long Grain White Rice
Use plain, unflavoured long grain white rice. Avoid scented rice varieties like basmati, jasmine, or sushi rice — these carry their own flavour profiles that will clash with the cinnamon and milk.
- Why long grain: Long grain rice releases more starch into the water during soaking, which creates the characteristic slightly thick, creamy body of horchata. Short grain or sticky rice will make it too starchy. The closest to what is used here in Mexico is Iberia Long Grain White Rice.
Cinnamon Stick
Break the cinnamon stick before soaking — this exposes more surface area and extracts more flavour into the water during the soak. Use a real cinnamon stick, not ground cinnamon, which will make the final drink gritty. I use Mexican cinnamon (canela) since that’s what we have here, but any cinnamon stick works.
- Why cinnamon is essential: Cinnamon is what separates horchata from plain rice water. It adds warmth, spice, and that signature comforting note that makes the drink feel special. Quality cinnamon sticks make a difference.
Condensed and Evaporated Milk
Horchata gets its creamy, indulgent body from both condensed milk (sweetness) and evaporated milk (creaminess without overwhelming sugar). I put in between half a can to one full can of each, depending on how sweet and thick you like it. If you want full restaurant-style richness, use the whole can. Be aware that this drink is high in saturated fat — enjoy it as a treat rather than an everyday drink.
- Why both milks: Condensed milk adds sweetness and body, while evaporated milk adds creaminess. Using both gives you a balanced result — sweet without being cloying, creamy without being heavy.
High Speed Blender
You need a good high speed blender to break the rice down properly. The more the blender can pulverise the rice, the more flavour and starch are released into the water for a smooth, thick texture. I use a Vitamix, but any high-speed blender will work. I have been more than happy with mine, and it handles everything from horchata to soy milk to ramen broth.
- Why blender quality matters: A weak blender will leave rice particles in the water. A high-speed blender fully emulsifies the rice and cinnamon into a smooth liquid that strains cleanly.
Pro Tips
Pro Tip #1 — Soaking Time
The recipe calls for 2 hours minimum. If you want a stronger rice flavour and thicker consistency, soak the rice overnight. The longer you soak, the more flavour and starch the water absorbs.
Pro Tip #2 — Type of Rice to Use
Stick to plain, non-scented long grain white rice. Avoid basmati, jasmine, or sushi rice. Mexican long grain white rice is the authentic choice.
Pro Tip #3 — Serve Over Ice
Horchata is traditionally served over ice and tastes better cold. If the drink will sit out for guests, make it slightly thicker and sweeter so it does not get diluted. Stir occasionally as the cinnamon settles at the bottom.
Looking for more authentic Mexican drinks and recipes? Try my Homemade Pico de Gallo and my Homemade Soy Milk — both are simple, fresh, and made entirely from scratch.
Frequently Asked Questions
Is horchata healthy?
Traditional Mexican horchata made with condensed and evaporated milk is high in saturated fat and sugar, making it more of an occasional treat than an everyday drink. If you want a lighter version, reduce the condensed milk to half a can or substitute with a lighter milk option. Without the dairy, horchata made with just rice, cinnamon, and water is naturally dairy-free and much lower in calories.
How long does homemade horchata last in the refrigerator?
Homemade horchata lasts up to 3-4 days in the refrigerator in a sealed container. Always shake or stir it well before serving because the rice starch and cinnamon will settle at the bottom. Do not leave it at room temperature for more than 2 hours once the dairy has been added.
Can I make horchata without condensed or evaporated milk?
Yes. For a dairy-free version, substitute with full-fat oat milk or coconut milk for creaminess, and sweeten with sugar or maple syrup to taste. The flavour will be lighter but still delicious and more like the traditional street-style horchata in some regions of Mexico.
Why does my horchata come out gritty?
Grittiness comes from not blending long enough, or from using a blender that is not powerful enough to fully break down the rice. Blend on high for at least 30 seconds. Strain the liquid through a fine mesh strainer or cheesecloth. For the smoothest result, use a high-speed blender like a Vitamix and strain twice.
Can I use a regular blender instead of a high-speed blender?
Yes, though the result will be slightly less smooth. Blend in batches and on high speed for at least 60 seconds. Strain carefully through cheesecloth or a fine mesh strainer. If the texture is still slightly gritty, strain a second time.
What is the best rice to use for horchata?
Plain long grain white rice is the traditional choice. Avoid scented varieties like basmati or jasmine, which have their own flavour profiles that compete with the cinnamon. Mexican long grain white rice is the most authentic option and produces the cleanest flavour.
Horchata Water
Creamy sweet rice water (horchata) made with fresh rice and cinnamon. An irresistible drink for all occasions, especially on a hot summer day.
Print Recipe Pin RecipePrep Time:2 hrsCook Time:30 minsCourse: DrinksCuisine: MexicanServings: 5 people
Equipment
Ingredients
- 2 cups long grain rice
- 1 cinnamon stick
- 1 litre fresh water
- 1 can condensed milk
- 1 can evaporated milk
Instructions
- Clean and rinse the rice well.
- Soak the rice with 1 litre of fresh water (save another 1 litre for later), with the cinnamon stick. Break the cinnamon stick so more flavour is extracted. Soak for a minimum of 2 hours.
- Add the rice, soaking water, and cinnamon stick to a high speed blender. Blend on high for 30 seconds.
- Using a 2-litre or larger vessel, place a fine mesh strainer or cheesecloth at the top and pour the blended rice water through it. Discard the rice residue. Add the remaining 1 litre of fresh water.
- Add the condensed milk and evaporated milk. Whisk well to combine everything evenly.
- Serve over ice.
- Garnish with a dash of ground cinnamon on top.
Notes
If 1 full can of condensed milk and evaporated milk is too sweet, use only half a can of each. For 2 litres of horchata, half a can of both is a well-balanced sweetness that is not overpowering — this is what I serve my children.
