Homemade Horchata - Jennifer Meyering (2025)

I was first introduced to horchata back in 2009. We had recently moved to Phoenix and were shopping at one of the local Mexican grocery stores.

Horchata is a traditional Mexican beverage that is both refreshing and delicious. Made from a blend of rice, almonds, and cinnamon, this drink is perfect for any occasion.

In this post, we’ll guide you through the steps to make your own homemade horchata, ensuring it’s both authentic and easy to prepare. Let’s dive into this delightful recipe!

Table of Contents

Homemade Horchata - Jennifer Meyering (1)

What is Homemade Horchata?

Horchata has a rich history that dates back to ancient Egypt, where it was originally made from tiger nuts. The drink made its way to Spain and eventually to Mexico, where it evolved into the rice and almond-based beverage we know and love today.

This homemade horchata recipe is inspired by traditional Mexican methods, ensuring an authentic taste that transports you to the vibrant streets of Mexico. Whether you’re enjoying it on a hot summer day or serving it at a festive gathering, this horchata is sure to be a hit.

Why You’ll Love this Recipe

The creamy texture and the perfect balance of cinnamon and almond flavors make this drink incredibly refreshing and comforting.

Plus, it’s a simple recipe that anyone can make at home, bringing a taste of Mexican tradition to your kitchen.

Whether you’re new to horchata or a long-time fan, this recipe is sure to become a favorite in your household.

Other Cinnamon Inspired Recipes

  • Pumpkin Banana Muffins

  • Apple Cider Margarita

  • Spiced Pear Ginger Sipper

Ingredients

  • ½ cup white rice: The base of our horchata, providing a creamy texture and subtle flavor.
  • 1 cinnamon stick: Adds a warm, spicy note that complements the sweetness of the drink.
  • 1 cup whole almonds, blanched: Contributes a rich, nutty flavor and creamy consistency.
  • ¼ cup granulated sugar (or to taste): Sweetens the horchata, allowing you to adjust the sweetness to your preference.
  • 5 ½ cups water: The essential liquid that brings all the ingredients together, creating a smooth and refreshing beverage.

Substitutions & Additions

Brown Rice: For a nuttier flavor and added fiber, you can substitute white rice with brown rice. Keep in mind that it may slightly alter the texture.

Oat Milk or Almond Milk: Replace some or all of the water with oat milk or almond milk for a creamier, dairy-free version.

Honey or Agave Syrup: Use honey or agave syrup instead of granulated sugar for a natural sweetener. This will add a different depth of sweetness to the horchata.

Vanilla Extract: Add a teaspoon of vanilla extract for an extra layer of flavor that complements the cinnamon and almonds.

Coconut Milk: For a tropical twist, substitute part of the water with coconut milk, adding a rich and exotic flavor to the drink.

Nut-Free Option: If you have nut allergies, you can omit the almonds and use more rice or substitute with sunflower seeds for a similar creamy texture.

How to Make this Recipe

Rinse the Rice: Start by rinsing the white rice under cold water until the water runs clear. This helps remove any excess starch.

Soak Ingredients: In a large bowl, combine the rinsed rice, cinnamon stick, and blanched almonds. Add 2 cups of water and let it soak for at least 4 hours or overnight for best results.

Blend the Mixture: After soaking, transfer the mixture to a blender. Add the remaining 3 ½ cups of water and blend until smooth. This may take a few minutes to ensure all ingredients are well incorporated.

Strain the Liquid: Using a fine mesh strainer or cheesecloth, strain the blended mixture into a pitcher. Press down on the solids to extract as much liquid as possible.

Sweeten the Horchata: Add the granulated sugar to the strained liquid and stir until fully dissolved. Adjust the sweetness to your liking.

Chill and Serve: Refrigerate the horchata for at least 2 hours before serving. Serve over ice and enjoy this refreshing drink!

Cooking Tips & Tricks

  • Soak Time: For the best flavor and texture, soak the rice, cinnamon stick, and almonds overnight. This allows the ingredients to fully hydrate and blend more smoothly.
  • Blending: Blend the mixture thoroughly until it’s completely smooth. If your blender isn’t powerful enough, you may need to blend in batches.
  • Straining: Use a fine-mesh strainer or cheesecloth to strain the mixture, ensuring a smooth and creamy horchata without any gritty texture.
  • Sweetness: Adjust the sweetness to your liking. Start with ¼ cup of sugar and add more if needed. Remember, you can always add more, but you can’t take it out!
  • Cinnamon Quality: Use high-quality cinnamon sticks for the best flavor.
Homemade Horchata - Jennifer Meyering (8)

Serving Suggestions

Serving Ware: Serve horchata in tall glasses to showcase its creamy texture. For an authentic touch, use traditional Mexican clay cups.

Garnishes: Garnish with a sprinkle of ground cinnamon or a cinnamon stick for a visually appealing and aromatic touch.

Presentation: Add a few ice cubes to each glass to keep the horchata chilled and refreshing. You can also rim the glasses with cinnamon sugar for an extra special presentation.

Pairings: Horchata pairs wonderfully with spicy Mexican dishes like tacos, enchiladas, or tamales. It also complements sweet treats like churros or flan.

Storage Suggestions

Refrigeration: Store leftover horchata in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving, as the ingredients may settle.

Freezing: For longer storage, you can freeze horchata in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. Thaw in the refrigerator and blend again before serving to restore its creamy consistency.

Homemade Horchata - Jennifer Meyering (9)

Recipe FAQ

1. Can I use pre-ground cinnamon instead of a cinnamon stick?

Yes, you can use pre-ground cinnamon, but a cinnamon stick will provide a more robust and authentic flavor. If using ground cinnamon, start with 1 teaspoon and adjust to taste.

2. Is it necessary to blanch the almonds?

Blanching the almonds helps to achieve a smoother texture in the horchata. If you don’t have blanched almonds, you can blanch them yourself by boiling them for a minute and then removing the skins.

3. Can I make horchata ahead of time?

Absolutely! Horchata can be made a day in advance and stored in the refrigerator. Just give it a good stir before serving.

4. How can I make this recipe vegan?

This recipe is already vegan as it uses water and plant-based ingredients. Just ensure that any sweeteners you use are also vegan-friendly.

5. What can I do if my horchata is too thick?

If your horchata is too thick, simply add more water or a plant-based milk until you reach the desired consistency. Blend again if necessary.

More Creamy Recipes

  • Brown Sugar Cookies

  • Salted Brownie Cookies

  • Chocolate Chip Muffins

Homemade horchata is a delightful and refreshing traditional Mexican beverage made from rice, almonds, and cinnamon.

This recipe is easy to follow and allows for various substitutions to cater to different tastes and dietary needs.

With tips and tricks to perfect the drink, serving suggestions, and storage advice, you can enjoy horchata at its best.

Homemade Horchata - Jennifer Meyering (13)

4.80 from 5 votes

Discover the authentic taste of homemade horchata with this easy recipe. Made from rice, almonds, and cinnamon, it's a refreshing and delicious drink perfect for any occasion.

Yield 4 cups

Print Recipe Pin Recipe Save Recipe

Prep Time 12 hours hrs 10 minutes mins

Total Time 12 hours hrs 10 minutes mins

Ingredients

  • ½ cup white rice
  • 1 cinnamon stick
  • 1 cup whole almonds blanched *
  • ¼ cup granulated sugar or to taste
  • 5 ½ cups water

Instructions

  • Using a spice or coffee grinder, pulverize the rice and cinnamon until it reaches a fine powder.

    1/2 cup white rice, 1 cinnamon stick

  • Add the rice and cinnamon mixture to a large jar or jug with the almonds. Stir in 3 cups of hot water and allow to cool to room temperature. Cover and let stand overnight (10-12 hours) on the counter, not in the fridge.

    1 cup whole almonds, 5 1/2 cups water

The Next Day:

  • Transfer the mixture to your blender, add remaining 2 1/2 cups of water and sugar and blend until it is is smooth. This may take about 3-4 minutes.

    1/4 cup granulated sugar

  • Pour mixture through a fine mesh sieve layered with cheesecloth or use a nut milk bag. Gather edges of cheesecloth or milk bag and squeeze remaining pulp to force out as much liquid as you can. Discard leftover pulp.

  • Transfer to airtight container or jug to store in the refrigerator. Slight separation is normal, just stir or shake before serving. Serve over ice garnished with extra cinnamon, if desired. Enjoy!

Notes

If you cannot find blanched almonds in your grocery store you can blanch your own by adding regular almonds into boiling water for a minute or two. Drain under cool water and give them a little squeeze so the skins slip right off.

Tried this recipe?Snap a photo and mention @JenniferMeyering

Homemade Horchata - Jennifer Meyering (2025)
Top Articles
Latest Posts
Recommended Articles
Article information

Author: Prof. Nancy Dach

Last Updated:

Views: 5829

Rating: 4.7 / 5 (77 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Prof. Nancy Dach

Birthday: 1993-08-23

Address: 569 Waelchi Ports, South Blainebury, LA 11589

Phone: +9958996486049

Job: Sales Manager

Hobby: Web surfing, Scuba diving, Mountaineering, Writing, Sailing, Dance, Blacksmithing

Introduction: My name is Prof. Nancy Dach, I am a lively, joyous, courageous, lovely, tender, charming, open person who loves writing and wants to share my knowledge and understanding with you.