INSIDE: Learn How to Make The Most Authentic Horchata Recipe Using Ingredients That You Most Likely Already Have In Your Pantry.
Horchata is a delicious rice (or coconut) based drink that you can find at most Mexican restaurants in the United States and abroad.
The reason it is so popular is that it always adds a refreshing touch to any meal. I have yet to meet someone that has tried it without falling in love and being disappointed when it is gone. If you go to any Mexican restaurant, you can probably find some version of this delicious Mexican beverage. However, many of those are made from powder and don’t have that authentic taste.
Today, I want to show you how to make a truly authentic version of horchata that I learned growing up in Mexico. It will take some patience and a little bit of preparation, but I assure you that the results will be worth it. 
Growing up in Mexico, Horchata was one of my favorite drinks to go along with my other favorite meals.
Serve Horchata With:
There are different varieties of Horchata throughout Latin America. If you have tried one version before and didn’t like it, you can always try another one and that might change.
One of the great things about a good horchata recipe is that you can add different ingredients to it to change the taste. For example, many people add shredded coconut or almonds. You can also use different varieties of milk such as almond milk.
Like I said above, there are many different versions depending on the country. The recipe that I am sharing today is my favorite way to make horchata, but that doesn’t mean that you can’t switch it up a bit.
What Does Horchata Taste Like?
You are going to find out for yourself pretty soon what this delicious drink tastes like, but if you are curious, you will be happy to know that horchata is smooth and rich, and has just the right amount of sweetness.
If you want to get the smooth, rich flavor, then you want to make sure that you follow these instructions perfectly.
I have so many memories growing up of going to the local taquerias with my siblings and other family members and ordering up a plate of delicious street tacos with a side of delicious authentic Horchata. It was always a hit and something that I will always remember.
Although I don’t live in Mexico anymore, I still am able to keep these memories with me by making these recipes and sharing them with my family here. Even though I prefer to make homemade horchata, I will still try just about any version that I can find when I go to Mexican restaurants. Some are better than others, but they all remind me of Mexico.
What is the best way to make Horchata?
I mentioned above that making this recipe will take some preparation. The good news is that it is easy to make, and you probably already have all of the ingredients that you will need in your kitchen. If you don’t already have them, don’t worry – they are easy to find and are very inexpensive.
Also, rest assured, because the end result will definitely be worth it!
The reason it takes a while is that you have to soak the rice, cinnamon, and almonds in water for an extended period of time in order to ensure that all of the flavors are perfect. The best way to do this is to start soaking the ingredients the night before. That way, you can sleep instead of just standing around waiting for this delicious drink to be ready!
Once you have soaked the ingredients long enough, the next steps are pretty easy. You will need to strain the water, and then blend the ingredients together with evaporated milk. It is very important to strain the resulting mix using a very fine mesh strainer or cheesecloth so that you can avoid a gritty texture. It is still delicious, but I personally prefer a smooth taste.
I am so happy that you found this recipe, and I really hope that you are willing to put the time and effort into making this recipe. It may not be something that you make every day, but it is perfect for special occasions like Cinco de Mayo, Memorial Day, Thanksgiving, New Years, and more. No matter when you make this recipe, you can be sure that everyone will love it and will be asking you for the recipe.
So, if you are feeling adventurous and are ready to try this authentic recipe, check it out below and I promise that you won’t regret it!
Products Used In This Horchata Recipe
- Fine Mesh Strainer: This is one of the most important things that you can get when making horchata. You have to strain the rice and almond pieces after you blend it, so to avoid a grainy texture, you will want a fine mesh strainer. You can get one of my favorites here if you don’t already have one.
- Blender: You will need a good blender to make sure that you break everything down as much as possible. I use this one, but you can really use any high-quality blender.
- Large Drinking Glasses: Horchata is good no matter what, but it is even better drinking it from a large glass like these ones. I add a straw and lots of ice and it is delicious!
- Large Bowls: You have to soak the rice and other ingredients overnight for this recipe, so it is important to have large glass bowls. You can use any glass bowl that you have, but make sure that they are high quality like these.
- 1 cup of white rice
- 1 1/3 cup sugar adjust depending on how sweet you want - 2/3 cup of sugar if you want it less sweet.
- 1/2 cup chopped almonds
- 1 cinnamon stick
- 1 T vanilla
- 1 Can 12 ounces Evaporated milk
- 1 1/2 cup of milk or almond milk
- 1 Liter of water
- Ice
- Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
- Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
- Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
- Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!
When soaking the rice,cinnamon, and almond mixture overnight, is it in the fridge or sitting out on the counter?
Hi Krystal – thanks for the question! Technically you could do either, but I have always just left it on the counter. Just make sure it is covered. Hope that helps!
Hello, thank you for sharing this recipe! I really enjoyed making this tasty beverage, I found the balance of flavors quite delicious. It was even better than the horchata I’ve tried in local restaurants. The only problem I’m having is that the finished product is slightly chalky. Any suggestions to help solve this problem would be very much appreciated. Thank you!
Hi Lucas – I am glad that you enjoyed it! If you have a chalky consistency, you may want to repeat the final step (straining the liquid from the almond, cinnamon and rice mixture one more time). You also will want to make sure that you are using a very fine strainer or even something like cheesecloth, so that it is as liquid as possible. I haven’t found it to have that consistency, so I can’t be sure what would work, but that would be my suggestion.
Thanks!
Me encanta horchata! Gracias por compartir.
Dry rice, or cooked? Thanks! I can’t wait to try the recipe.
Hi Lanette! The rice should be dry for this recipe, never cooked. Good luck!
This is delicious! One of those flavors that remind me of my childhood. I strained it twice using cheesecloth, used 2/3 cup of sugar, and 3 cups of water instead of the full liter. The result was smooth, refreshing, with just the right amount of sweetness! Thank you for sharing!
It looks delicious. I wish this were in front of me right now.
Very fantastic & delicious recipe really love it to eat thank you admin for sharing great post
Wow… This recipe is so simple and easy to make and I hope this will also very yummy. Thanks for sharing this amazing recipe with us.
So, my sister recently was in Chicago and tried an horchata latte. I’ve been craving horchata, and wanted to make a big batch instead of going to the taqueria down the street. I figured an iced horchata latte is pretty much horchata with a shot or 2 of expresso or strong coffee. I found your recipe and followed it, let it sit overnight and finished up this morning (I used a cheesecloth to strain). I just poured myself a glass and added in some strong coffee and it’s frikin amazing! I then immediately poured another huge glass of the horchata on it’s own. I lived in Mexico as a kid and this took me back, it might be better than my local taqueria’s. Thank you thank you for this recipe! I am definitely saving this 🙂
Thanks so much, Meg! I am glad that you enjoyed it!
I am so excited to try this recipe! Ever since I started working in this “mexican style” restaurant where we serve horchata (made from a powder) I have been wanting to make it from scratch at home, from an authentic recipe.
One question though, why throw out all that flavorful soaking water only to add back fresh, plain water?
Hi Dorothy – thanks for the comment! The purpose of soaking the ingredients in the water is really for them to soften and for the flavors to mix. The water is just a byproduct of that process and may not be the best to include after such a long time. You will still get all of the amazing flavor when you blend those ingredients with the evaporated milk. I suppose you could keep the water mixture and add it later, but this is the way that I was taught growing up and it always turns out delicious! Hope that helps, and good luck!
hello excuse me I’d like to ask what could I replace evaporated milk with?
Hi – You can replace it with regular milk or a milk alternative such as almond milk or cashew milk. Good luck!
I cant get the mixture to go through the cheesecloth I’ve blended it a few times now. How can I get it to grind up better?
Instead of discarding the water. Would it be better to add that water and part of the 1L later?
I’m allergic to almonds and milk. I plan to use hazelnut milk. Is there any nut I can replace the almonds with?
Do you have a recommendation for a sugar substitute?
The main sugar substitute that I use for a lot of recipes is coconut sugar or stevia. Coconut sugar would probably work pretty well for this recipe. Good luck!
Stevia! I hardly ever use sugar anymore. Just as sweet as sugar and to me the same taste. No blood sugar problems with Granulated Stevia. With all the diabetes I can’t believe the whole world has not thrown sugar in the trash where it belongs. It’s a killer.
Hi Charbel, are you using instant rice or regular rice. In reading through the comments, I was wondering if this may be a factor in some folks getting that ‘chalky taste’.
Hi Deb – I always use regular rice for this recipe, and I think that is probably the best way to do it. I have never tried with instant rice, but you may be on to something there with the chalky taste 🙂