Horchata
Agua de horchata
Rice soaked overnight with cinnamon, blended with water, strained and sweetened. Served very cold over ice, the agua fresca that goes with tacos.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Agua de horchata.
- Prep
- 15 min
- Cook
- —
- Rest
- 6 hr
- Total
- 6 hr 15 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Mexican horchata is rice and cinnamon stick soaked in water for several hours, blended to a fine slurry, strained through a cloth, then sweetened and thinned to a pale, milky drink served very cold over ice. The long soak is what makes it work. It softens the rice enough to blend smooth and draws the cinnamon into the water. A fine sieve alone leaves it gritty, so strain through muslin or a nut-milk bag. Many cooks add a little milk, evaporated milk or vanilla. This version uses only water, so it is dairy-free, and needs nothing but patience.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Put the rinsed rice and broken cinnamon in a bowl with 1 litre of warm water, not hot. Cover and leave at least 6 hours at room temperature, or overnight in the fridge.
5 min
Step 2
Tip the rice, cinnamon and soaking water into a blender and blend on high for 2 to 3 minutes, until as smooth as it will go.
3 min
Step 3
Strain through a sieve lined with muslin, or through a nut-milk bag, into a jug, squeezing hard to get all the liquid out. Throw away the solids.
5 min
Tip: For a stronger drink, blend the solids again with 250 ml of the cold water and strain a second time.
Step 4
Stir in the remaining water, the sugar and the vanilla until the sugar dissolves. Taste; it should be clearly sweet. Chill well, then stir before pouring over ice, because the starch settles.
3 min
Nutrition
Per serving · estimate
- Calories
- 184 kcal
- Protein
- 3.7 g
- Carbs
- 36.6 g
- Fat
- 2.1 g
- Saturated fat
- 0.4 g
- Fibre
- 0.9 g
- Sugar
- 21.9 g
- Sodium
- 521 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegan
- Vegetarian
- Dairy-free
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Some of the water → Milk
Replace 250 ml of the thinning water with milk for a creamier drink. It is then no longer vegan.
Sugar → Condensed milk
Sweetens and enriches at once. Start with 4 tbsp and taste.
Tips
- Soft Ceylon cinnamon blends easily and tastes rounder than hard cassia sticks. If you only have cassia, use one stick.
- It keeps three days in the fridge and thickens slightly. Thin it with cold water.
History & culture
Horchata is one of the three standard aguas frescas, with jamaica and tamarindo, sold from big glass barrels at taquerías, markets and street stalls. People order it with spicy food, tacos al pastor in particular, because the starch and sugar take the edge off chilli. At home it is made by the jug for Sunday lunch.
Horchata came from Spain, where horchata de chufa is made from tiger nuts in Valencia, and before that from the cooks of al-Andalus. The name probably comes from Latin hordeata, a barley drink. Tiger nuts were not grown in Mexico, so cooks used rice, and cinnamon, a Spanish trade spice, became the defining flavour.
Traditional — Many Mexican cooks add milk, evaporated milk or condensed milk for a richer drink, and some blend in a handful of almonds. The water-only version here is the lighter one sold at most markets.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Horchata take?
6 hr 15 min all in — 15 min prep, 6 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 glasses. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Dairy-free, Gluten-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
7 more questionsFewer questions
What equipment do I need?
Mixing bowl, Blender.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
120 g (or to taste) of Sugar.
What can I use instead?
Some of the water → Milk. Replace 250 ml of the thinning water with milk for a creamier drink. It is then no longer vegan. Sugar → Condensed milk. Sweetens and enriches at once. Start with 4 tbsp and taste.
Any tips from this recipe?
Soft Ceylon cinnamon blends easily and tastes rounder than hard cassia sticks. If you only have cassia, use one stick. It keeps three days in the fridge and thickens slightly. Thin it with cold water.
Can I prepare this ahead?
Put the rinsed rice and broken cinnamon in a bowl with 1 litre of warm water, not hot. Cover and leave at least 6 hours at room temperature, or overnight in the fridge.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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