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Homemade Horchata

Ethan's Horchata

Refreshing homemade Horchata! This easy to make, authentic Mexican drink is the perfect recipe to have on hand as those hot sunny days are just around the corner. Plus it’s the perfect compliment to all your favorite Mexican meals and it’s a staple for that Cinco de Mayo party!
Consider serving it paired with my favorite Grilled Chicken Street Tacos, Slow Cooker Barbacoa Beef, or Sheet Pan Chicken Fajitas.
Prep Time 10 mins
Chill 8 hrs
Total Time 8 hrs 10 mins
Course Dessert, Drinks, Lunch
Cuisine Mexican
Servings 4 people
Calories 247 kcal


  • Blender
  • Fine mesh sieve
  • Pitcher


  • 1 1/4 cup long grain white rice (dry, uncooked)
  • 1/2 cup sliced almonds
  • 2 cinnamon sticks (appox 2 1/2-inches each)
  • 4 cups cold water
  • 1/2 cup granulated sugar or more to taste
  • 1 tsp vanilla extract
  • 2 cups whole milk


  • Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom.
  • Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
  • Cover and chill 8 - 12 hours.
  • Strain mixture through a fine mesh sieve into a pitcher. Serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.
Keyword Horchata, Mexican, rice