Homemade Horchata is a cool and light beverage made with soaked rice milk, sweetener, and cinnamon. It is great to have on hand during the hot days of summer and a perfect addition to any Mexican themed meal or Cinco de Mayo celebrations.

This Homemade Horchata reminds me something of an Aqua Fresca beverage, it is very light, smooth, and cool. It is great to accompany Cheese Enchiladas, Carne Asada, or Mexican Street Tacos.

Homemade Horchata in a glass with  cinnamon stick in front of the glass.

A Lightly Sweetened Mexican Beverage Made With Rice Milk

The base of homemade Horchata is soaked rice that is blended in water and then soaked for several hours. The rice is strained leaving behind a milk. This rice milk is then flavored with cinnamon and sweetened lightly for a refreshing cool beverage.

Straining the rice from the soaking liquid.

The Difference Between Mexican and Spanish Horchata

When I first told my son Justin that I was making Horchata he was excited about it. Then when I told him it was made with rice, he was confused. He lives in Spain and is familiar with Spanish Horchata and he absolutely loves it.

I discovered that the difference between the two countries and this beverage was the Mexican Horchata was made with raw rice blended and soaked in water where Spanish Horchata is made with soaked tiger nuts and is said to have the flavor of rice pudding. This explains why Justin loves it so much because Justin loves Rice Pudding!

Pouring the mixed beverage into a glass.

What You Need To Make Homemade Horchata

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Long Grain White Rice


Cinnamon Sticks or Ground Cinnamon

Sweetened Condensed Milk, while this is not a traditional ingredient (sugar is more traditional), I went with this because of its creaminess and sweetness it does lend.

Overhead photo of homemade horchata in a glass with a cinnamon stick on the bottom left of the glass.

Tips and Substitutions

  • Be sure to soak the rice for at least 4 hours before straining. 
  • Soak a cinnamon stick with the rice but remove before blending.
  • Use tigernuts instead of rice to make Spanish Horchata.
  • Serve the Horchata completely chilled for the best flavor.
  • Add a shot of rum to a glass of homemade Horchata for a Rumchata!

Other Delicious Mexican Beverages To Make

Pineapple Agua Fresca

Pineapple Jalapeno Margarita

Classic Mojito

Sauze Southwest Margarita

*If you made this Homemade Horchata, please give it a star rating*

Homemade Horchata Recipe

A refreshing lightly sweetened rice milk with a hint of cinnamon.
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Course: Beverages
Cuisine: Mexican
Keyword: Homemade Horchata Recipe
Prep Time: 10 minutes
Resting Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 87kcal



  • Pour the rice and water into a blender. Blend for 1 minutes, until the rice just begins to break up. Let the rice water stand at room temperature for at least 3 hours.
    blending together the rice and water.
  • Strain the rice water into a pitcher and discard the rice.
    straining the rice from the water.
  • Stir in the milk, vanilla, cinnamon, and sweetened condensed milk. Chill.
    adding the sweetener and cinnamon to the rice milk.



Calories: 87kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 44mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Hobab March 14, 2021 at 8:30 pm - Reply

    I have never heard of making Horchata this way. I was told and have seen the rice soaked with water and cinnamon, and then blended. You want to have that sediment down at the bottom.

    • Shelby Law Ruttan March 15, 2021 at 8:53 am - Reply

      This is the way I researched to do it and is my version of how I made it myself. It is refreshing and tasty and we love it with a shot of dark rum added!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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