Agua de Horchata (Smooth & Creamy)
Agua de Horchata is a creamy, lightly sweet rice drink flavored with cinnamon and vanilla. This homemade version blends soaked rice with milk and warm spices to create a smooth, refreshing drink with a gentle cinnamon flavor.
This classic Mexican drink is especially popular on a hot day when you want something cool and comforting at the same time. Served over ice, it's a refreshing addition to summer meals, backyard gatherings or anytime you want a lightly sweet treat.
If you enjoy chilled, comforting drinks enjoy our Non Alcoholic Paloma or our Non Alcoholic Frozen Paloma, both are wonderful options that are easy to make.
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Ingredients
This homemade horchata starts with simple pantry ingredients that slowly build flavor as they soak and blend together.
See the recipe card below for the exact quantities of each ingredient.
- Long Grain Rice: The base of the drink, giving horchata its signature creamy texture once blended and strained.
- Warm Water: Helps soften the rice while pulling out the subtle starch that thickens the drink.
- Cinnamon Sticks: Infuse the rice mixture with warm spice while it soaks.
- Sweetened Condensed Milk: Adds sweetness and richness, creating that creamy taste.
- Evaporated Milk: Lightens the condensed milk slightly while keeping the drink smooth and silky.
- Vanilla Extract: Adds a gentle warmth and depth.
To make this recipe, have a high-powered blender, large pitcher, fine mesh strainer or nut milk bag and measuring spoons ready.
Variations
- Dairy-Free Version: Swap the evaporated and condensed milk for almond milk or another plant-based milk and sweeten to taste.
- Lighter Sweetness: Reduce the condensed milk slightly and add more evaporated milk for a less sweet drink.
- Blended Ice Version: Blend the finished drink with ice for a frosty, milkshake-like texture.
- Coconut Twist: Replace some of the milk with coconut milk for a subtle tropical flavor.
How to Make Agua de Horchata
This refreshing drink takes a little soaking time but only a few simple steps to bring everything together.
Place rice in a strainer and rinse thoroughly with cool water, then transfer to a large bowl that will fit in your fridge.
Bring 6 cups of water almost to a boil, you want it very warm to soften the rice quicker, but not boiling, then pour on the rice. Drop in 2 cinnamon sticks and allow it to cool, then cover and place in the fridge for at least 4 hours or overnight.
In 2 batches blend half the rice mixtures, along with one cinnamon stick, on high speed in a blender for about 4 minutes. Strain very well with a fine mesh strainer or nut milk bag into a large pitcher and repeat with the remaining.
Pour sweetened condensed milk, evaporated milk and vanilla extract to the pitcher and stir well to dissolve and combine.
Serve immediately or chill until ready to use. Serve over ice with a sprinkle of cinnamon.
Hint: Horchata is best served very cold over ice, which enhances the creamy texture and cinnamon flavor.
Recipe Tips
- Blending Time: Blend the rice mixture thoroughly to release as much flavor and starch as possible; about 3-4 minutes.
- Straining Well: Use a fine mesh strainer, cheesecloth or nut milk bag to remove all rice particles for a smooth drink.
- Cinnamon Balance: If soaking overnight, taste before serving. Cinnamon can become stronger the longer it sits.
- Stir Before Serving: Give the pitcher a good stir before pouring, since the rice mixture can naturally settle.
For a fruity version of this drink, you must try our Strawberry Horchata.
More Cinco de Mayo Recipes
Storage Instructions
- Refrigerator: Because this recipe makes a large pitcher, it stores well for later. Store in a covered pitcher or airtight containers for up to 3-4 days. Stir well before serving.
Serving Suggestions
- Mexican Cuisine: Guacamole and Chips, Cheesy Chicken Enchiladas, Pork Carnitas, Slow Cooker Shredded Mexican Chicken or Southwest Chicken Casserole.
- Mexican-Inspired Cocktails: Margarita Mix, Pineapple Margarita and Frozen Strawberry Margarita.
- Aguas Frescas (Fresh Waters): Cucumber Agua Fresca and Watermelon Agua Fresca.
Agua de Horchata Recipe FAQs
Many homemade versions include milk, but it can easily be made dairy-free using almond milk or other plant-based options.
Soaking softens the rice and helps release its natural starch, which gives the drink its smooth texture.
It's traditionally served cold over ice, making it a refreshing drink during warm weather.
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Agua de Horchata
Equipment
- High-Powered Blender
- Large Pitcher
- Fine Mesh Strainer or Nut Milk Bag
- Measuring Cups and Spoons
Ingredients
- 1 cup long grain rice I used Basmati
- 6 cups water warm-hot
- 2 cinnamon sticks
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
- ½ tablespoon pure vanilla extract
Instructions
- Place rice in a strainer and rinse thoroughly with cool water, then transfer to a large bowl that will fit in your fridge.
- Bring 6 cups of water almost to a boil, you want it very warm to soften the rice quicker, but not boiling, then pour on the rice. Drop in 2 cinnamon sticks and allow it to cool, then cover and place in the fridge for at least 4 hours or overnight.
- In 2 batches blend half the rice mixtures, along with one cinnamon stick, on high speed in a blender for about 4 minutes. Strain very well with a fine mesh strainer or nut milk bag into a large pitcher and repeat with the remaining.
- Pour sweetened condensed milk, evaporated milk and vanilla extract to the pitcher and stir well to dissolve and combine.
- Serve immediately or chill until ready to use. Serve over ice with a sprinkle of cinnamon.
Notes
- Blending Time: Blend the rice mixture thoroughly to release as much flavor and starch as possible; about 3-4 minutes.
- Straining Well: Use a fine mesh strainer, cheesecloth or nut milk bag to remove all rice particles for a smooth drink.
- Cinnamon Balance: If soaking overnight, taste before serving. Cinnamon can become stronger the longer it sits.
- Stir Before Serving: Give the pitcher a good stir before pouring, since the rice mixture can naturally settle.
- Storage: Store in a covered pitcher or airtight containers for up to 3-4 days. Stir well before serving.
- Serve over Ice: Horchata is best served very cold over ice, which enhances the creamy texture and cinnamon flavor.
- Makes: This recipe makes about 3 liters; serving is about 1 cup.
Nutrition
Your feedback means so much! Please take a moment to rate and review this recipe if you've tried it.
Confession: I made this horchata to use in my morning lattes instead of milk and it was SO GOOD! Definitely making it again as soon as I run out.
Oh wow, that is brilliant! Thanks for the feedback, I never would have thought to do that- but you better believe I am now.
I tried this drink. It is delicious. The cinnamon adds a great flavor.
So happy to hear you enjoyed it, thank you for the review.
I love how simple this is to make; it takes some work but it is easy and not time consuming. The creaminess of the drink is so refreshing too.