This post may contain affiliate links, please see the privacy policy for details.
If you’ve never tried Mexican horchata, you’re in for a real treat. This traditional drink is smooth, creamy and full of warm cinnamon flavor with just the right amount of sweetness. Made from blended rice, almonds and milk, horchata is a staple in Mexican cuisine and incredibly refreshing served over ice. It’s easy to prepare at home with simple ingredients and a blender. Perfect for Cinco de Mayo, hot days or whenever you crave something cool and comforting.

Mexican horchata is a creamy rice and cinnamon drink that’s super easy to make at home. Serve it over ice for a sweet, refreshing treat with bold cinnamon flavor.
Love trying out new drinks? Also try passion fruit margaritas, healthy morning green juice or strawberry paloma cocktails.
Why You’ll Love It
Authentic flavor: This recipe captures the traditional taste of real horchata.
Simple ingredients: Everything needed is easy to find in most kitchens.
Perfectly spiced: Cinnamon and vanilla bring warmth and depth.
Cool and refreshing: Serve it over ice for a creamy, chilled drink.
Make ahead friendly: Letting it chill enhances the flavor.
Mexican Horchata Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Long grain white rice: The base of horchata, giving it a smooth texture.
Almonds: Add nuttiness and richness to the drink.
Ground cinnamon: Brings a warm, spicy-sweet flavor. I like to use cinnamon I grate from cinnamon sticks not pre-ground powder. However, either will work.
Granulated sugar: Sweetens the drink just enough.
Water: Helps soften and blend the rice and almonds.
Milk: Makes the drink creamy and smooth.
Vanilla extract: Adds extra depth and aroma.
How to Make Homemade Horchata
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Blend rice and almonds: Combine rice, almonds, cinnamon and water in a blender until finely ground.
Add sweetness and milk: Mix in the sugar and milk, and blend again until smooth.
Chill the mixture: Cover and refrigerate for several hours.
Strain and serve: Pour through a fine mesh sieve and serve over ice.
Substitutions and Variations
Use dairy-free milk: Almond milk or oat milk work well as substitutes.
Sweeten with agave: Replace sugar with agave or maple syrup.
Add nutmeg: A pinch of nutmeg gives a more spiced flavor.
Try toasted almonds: Toasting adds a deeper nutty taste.
Serving Suggestions
With snacks: Pair your horchata with beef taquitos, shrimp ceviche or tilapia nachos.
With something sweet: It’s also good with Mexican marranito cookies or apple pie cupcakes.
How to Store Homemade Horchata
Store: Keep the horchata in a sealed bottle in the refrigerator and drink within a week.
Freeze: You can freeze horchata in ice cube trays or freezer-safe containers, for up to 3 months.
Thaw: Thaw the horchata in the refrigerator, then shake well before serving.
Top Tips
Use a strong blender: It helps break down the rice and almonds completely.
Strain well: A fine mesh sieve ensures a smooth drink without grit.
Chill fully: Letting it rest for several hours deepens the flavor.
Serve over ice: This drink is best when cold and refreshing.
Sprinkle with cinnamon: A light dusting on top adds a final touch.
Mexican Horchata Recipe FAQs
A lot of homemade drinks need to chill in the refrigerator but not for 8 hours! The recipe has to chill for much longer than other drinks. The reason is the rice needs time to release flavors into the horchata. Taste it before refrigerating and then after, and you’ll see what I mean.
If you want to know how to make horchata without a blender, you can but it just won’t be as authentic. You can whisk 8 cups of rice milk (unsweetened) with ½ cup of white sugar, a teaspoon of ground cinnamon, and ½ teaspoon of vanilla until the sugar dissolves. This would be horchata-in-a-hurry. It’s pretty good but of course not as good as making the horchata recipe rice milk drink the traditional Mexican way.
To grate cinnamon from sticks, use can use a fine grater such as a microplane. Keep in mind that freshly grated cinnamon has a more robust flavor than pre-ground cinnamon.
Homemade Mexican Horchata Recipe
Mexican Horchata
Equipment
- Microplane or Fine Grater
- Sieve Fine Mesh
Ingredients
- 1 ¾ Cups white rice, long grain
- ½ Cup almonds
- 2 Teaspoons ground cinnamon
- ½ Cup granulated sugar
- 5 ½ Cups water
- 2 ¼ Cups milk
- 1 Tablepsoon vanilla extract
Instructions
- In a high powered blender glass, add the rice, almonds, cinnamon and water. Blend for 5 minutes or until the rice and almonds are pulverized. You may need to stop in between to prevent the blender from overheating.
- Add the sugar and milk and blend again for 2 more minutes.
- Cover and chill for 8 hours.
- Strain the horchata through a fine mesh sieve. Serve over ice and sprinkle with extra cinnamon on top.
Notes
Strain well: A fine mesh sieve ensures a smooth drink without grit.
Chill fully: Letting it rest for several hours deepens the flavor.
Serve over ice: This drink is best when cold and refreshing.
Sprinkle with cinnamon: A light dusting on top adds a final touch.
Nutrition
Whether you’re celebrating a special occasion or just want a cool and creamy drink, Mexican horchata is a great choice. The blend of rice, almonds, cinnamon and milk in this traditional Mexican drink recipe creates a smooth and flavorful drink that’s both comforting and refreshing. Serve it ice-cold on a warm day or pour a glass whenever you want something sweet and spiced. Once you make it from scratch, you’ll never want to go back to store-bought versions.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such nostalgic flavors. Loved it!
Yum!! That was so good. One of my favorite drinks that I’ve made yet. Thanks for the recipe.
You say not to use cinnamon powder and to use sticks but the recipe says use powder??
Hi, Thanks for the comment. I just updated it to be more clear. Cinnamon that is purchased ground will work for this. I prefer to grate from cinnamon sticks because it has a more intense flavour. To grate cinnamon from sticks, use can use a fine grater such as a microplane. I hope that helps!
I had no idea horchata was made this way. very interesting
Another one I need to try soon.