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    Home » Recipes » Drinks

    Authentic Horchata Recipe (agua de horchata)

    Published: Feb 7, 2023 · Updated: Jan 31, 2023 by Maggie Unzueta

    Get ready for a taste of Mexico with this easy, authentic horchata recipe. Made from rice, cinnamon and sugar. You gotta give this sweet drink a try!
    Jump to Recipe
    A pitcher pouring the horchata drink into a glass.
    Horchata served in a glass next to a pitcher and cinnamon sticks.
    Horchata served in a glass with a metal straw.
    Horchata served in a glass with ice and a metal straw.
    Horchata served in a glass with ice and a metal straw.

    Bring a taste of Mexico to your kitchen with this Authentic Horchata recipe! (pronounced or-CHAH-tah)

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    It’s made with a blend of ingredients like rice, cinnamon, and sugar that bring out the best in this classic and very popular agua fresca. 

    Similar to Agua de Pepino, it is found at Mexican restaurants and local taquerias everywhere. 

    Cool, sweet, and easy to make at home. 

    Table of Contents

    • 1 Ingredients
    • 2 Instructions
    • 3 Soaking Rice
    • 4 Sweetener Alternatives
    • 5 Storing Instructions:
    • 6 Freezing Instructions
    • 7 What’s the difference between Mexican and Spanish horchata?
    • 8 More Mexican Drinks
      • 8.1 Hungry for More
    • 9 Horchata (agua de horchata)
      • 9.1 Ingredients
      • 9.2 Instructions
      • 9.3 Notes
      • 9.4 Nutrition
          • 9.4.0.1 Maggie Unzueta

    Ingredients

    The ingredients needed to make horchata labeled and sitting on a marble surface.
    • white rice                   
    • Cinnamon stick
    • water (to soak rice)
    • extra water (to finish the drink)
    • sugar
    • vanilla extract
    • whole milk (or evaporated milk)
    • ice cubes to serve

    For a creamy texture, use sweetened condensed milk instead of sugar.

    To make this recipe vegan, use almond milk or coconut milk.

    Traditional Mexican horchata is made with long grain white rice, but you can swap out for brown rice for a nuttier flavor.

    Instructions

    Rice soaking in a large glass bowl with a cinnamon stick.
    • Place the rice and cinnamon stick in a large bowl. 
    • Add 4 cups of hot water.
    • Cover the bowl with plastic wrap. Soak overnight, or at least 8 hours, to develop the cinnamon flavor.

    Don’t confuse this with Arroz con Leche. The popular rice pudding dessert is creamier and made all over Latin America. Horchata is refreshing drink that’s very popular in Mexican cuisine.

    In Mexico, you might hear this drink called horchata de arroz, horchata agua fresca, or agua de horchata.

    Soaking Rice

    The soaking process will allow the rice to plump up and release its natural flavors, giving the end result a richer flavor.

    Alternatively, if you’re short on time, boil the mixture for 20 minutes before straining it. 

    The drink mixture blending in a food processor then straining in a glass bowl.
    • The next day, pour the rice, cinnamon, and water into your blender or food processor. 
    • Blend until smooth. 
    • Strain the mixture and add the milk, vanilla extract, the rest of the water and sugar.

    Straining is an important step because you want to make sure all of the solids are removed before serving. The liquid part that passes through the strainer is the horchata. 

    Sweetener Alternatives

    • Piloncillo is a great natural sweetener but you need to boil it in hot water to dissolve then add to the drink.
    • If you don’t want to use sugar, you can also use honey or maple syrup. 
    • There are plenty of artificial sweeteners like Stevia and monk fruit that work just as well. 
    • Sweetness is a preference. Just remember not to over-sweeten. 
    A pitcher pouring the horchata drink into a glass.
    • Let the drink chill in the refrigerator before serving. 
    • The rice mixture will settle at the bottom. 
    • Stir before serving. 

    Transfer the horchata to a pitcher or jug and refrigerator for at least 2-4 hours. Overnight is best. This is to chill the drink and enhance the rich flavor. 

    Storing Instructions:

    For best results, consume within 3 days. Store in an airtight container in the fridge. Don’t let sit at room temperature for longer than 30 minutes.

    Freezing Instructions

    To freeze, place leftovers in a freezer safe bag for up to 3 months. Thaw in the fridge. To bring the cinnamon drink together, stir well before serving.

    Horchata served in a glass with a metal straw.
    • Add a good amount of ice to a cup and pour. 
    • Sprinkle ground cinnamon on top for an added touch of flavor. 

    Once the drink has been strained, you can further customize to your liking. Try adding almond extract or other spices like nutmeg and clove. 

    The traditional Mexican drink recipe is very versatile. Have fun with it and try different flavor combinations. 

    What’s the difference between Mexican and Spanish horchata?

    Mexican horchata is made with rice. Spanish horchata is made with tiger nuts. The recipes are similar in that they both soak the main ingredient. The ingredients (either rice/ tiger nuts) are blended and strained to make a drink.

    Horchata served in a glass next to a pitcher and cinnamon sticks.

    More Mexican Drinks

    • Cantaloupe Agua Fresca
    • Watermelon Agua Fresca 
    • Agua de Jamaica
    • Agua de Piña  

    This delicious drink is the perfect combination of sweet and creamy, made of a blend of rice and cinnamon. 

    Whether you’re looking to impress guests at a Cinco de Mayo party or just want a way to cool off on a hot day, this easy and authentic Mexican horchata recipe tastes AMAZING! 

    Hungry for More

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Horchata served in a glass with ice and a metal straw.

    Horchata (agua de horchata)

    Get ready for a taste of Mexico with this easy, authentic horchata recipe. Made from rice, cinnamon and sugar. You gotta give this sweet drink a try!
    4.98 from 37 votes
    Print Pin Rate
    Course: Drink
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 8 hours hours
    Total Time: 8 hours hours 10 minutes minutes
    Servings: 12 cups
    Calories: 176kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 cups white rice (long grain)
    • 1 cinnamon stick
    • 4 cups hot water (for soaking)
    • 1 cup whole milk (or 2%)
    • 2 teaspoon vanilla extract
    • 8 cups water (to make drink)
    • ¾ cup sugar
    • Ice (for serving)

    Instructions

    • Place the rice, cinnamon stick, and 4 cups of hot water in a large bowl.
    • Cover with plastic wrap and soak overnight.
    • Overnight is best, or 8 hours minimum.
    • When ready, add the soaking mixture (rice, cinnamon, and water) into a blender.
    • Blend until smooth.
    • Strain into a bowl.
    • Add the liquid into a large pitcher.
    • Add the milk, vanilla, the rest of the water, and sugar to the pitcher.
    • Stir and taste for good measure.
    • Chill in the refrigerator.
    • Stir well before serving over ice.

    Notes

    Stir the horchata before serving. The rice likes to settle on the bottom.
    To make this recipe vegan, use almond milk or coconut milk.
    Swap out for brown rice for a nuttier flavor.
    Sugar Alternatives:
    For a creamier texture, use sweetened condensed milk instead of sugar. Use artificial sweeteners like Stevia and monk fruit. Or maple syrup or honey work well too. 

    Nutrition

    Calories: 176kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 34IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 0.3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

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      Recipe Rating




    1. Diana

      April 24, 2023 at 3:54 pm

      5 stars
      I followed recipe exactly. I didn’t have cinnamon sticks, so I had to buy them just for the recipe. It was very easy and tasted as well as the taquerias sell. I am glad because now I will continue making it and can use up all those sticks. (New batch of rice and stick soaking on kitchen counter now.)

      Reply
      • Maggie Unzueta

        April 25, 2023 at 9:07 am

        Glad to hear that the recipe turned out well for you and that you enjoyed it! Cinnamon sticks are a common ingredient in horchata, so it’s great that you were able to find them and use them up. Enjoy your next batch!

        Reply
    2. Roselynd Lopez

      March 27, 2023 at 4:54 pm

      4 stars
      As always loved trying out something new and it being a drink, I did use sweetened condensed milk instead of sugar but I didn’t find that sweet taste so i went ahead and added the sugar as well and my goodness did it taste so delicious. Maggie thanks for sharing this your love for food.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 8:47 am

        I’m so happy to hear that you enjoyed my Horchata recipe! It’s always fun to try something new, especially when it turns out to be a delicious drink like this one.

        Reply
      • Misty Gapasin

        April 20, 2023 at 12:49 pm

        Hi, during the soak, can you leave the bowl out on the counter overnight or does it need to be refrigerated?

        Reply
        • Maggie Unzueta

          September 01, 2023 at 12:55 pm

          Yes, of course. Just cover with plastic wrap.

    3. Amy Liu Dong

      February 12, 2023 at 11:41 pm

      5 stars
      Such an easy and refreshing drink to make. I am sure my sister will love this.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:24 am

        Thank you! Hope you and your sister like this delicious Horchata.

        Reply
    4. Ann

      February 12, 2023 at 3:21 pm

      5 stars
      I always love this sauce when we eat at a restaurant. I have not tried making it at home yet! Sounds very simple! Will have to give it a try!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:29 am

        It’s delicious! You gotta try it.

        Reply
    5. Jamie

      February 11, 2023 at 10:27 pm

      5 stars
      Wow! This drink looks incredibly delicious and very tasty! Plus it’s easy to make and an instant favorite that will love and enjoy by many!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:52 am

        I’m glad you found this Horchata easy to make. Hope you enjoy it!

        Reply

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    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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