Horchata — Cinnamon Rice Milk
Cool, creamy, and subtly sweet, this horchata recipe features toasted rice and a long soak for maximum flavor and refreshment. A taste of Mexico in every sip!
Horchata — Cinnamon Rice Milk
Cool, creamy, and subtly sweet, this horchata recipe features toasted rice and a long soak for maximum flavor and refreshment. A taste of Mexico in every sip!
Key move
Toast the rice until fragrant and golden brown to unlock its nutty flavor.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Skillet
- Large Bowl
- Blender
- Fine-Mesh Sieve
- Pitcher
The Mise en Place
5Your prep station before cooking begins
The Spice Blend (0/1)
The Pantry (0/3)
The Finish (0/1)
Horchata is not creamy enough.
Ensure the rice is soaked for a sufficient amount of time (at least 8 hours) to release its starches.
Horchata is too sweet.
Reduce the amount of sugar added, or use a sugar substitute.
Chef's Notes
Soak rice overnight for smoother texture. Blend in batches for best results.
Serve chilled over ice, garnished with extra cinnamon and a cinnamon stick.
Horchata can be made up to 3 days ahead. Flavors deepen over time.
The Method
TOAST
Prep aheadIn a dry skillet over medium heat, toast the rice and cinnamon sticks (3 sticks) until the rice is fragrant and lightly golden brown, about 5-7 minutes.
Uneven toasting: Rice grains vary in size; keep them moving to avoid burnt spots on smaller grains.
Rice is fragrant and lightly golden brown
SOAK
Prep aheadTransfer the toasted rice and cinnamon sticks (3 sticks) to a large bowl. Add the water (8 cups), stir, and let it soak at room temperature for at least 8 hours, or overnight.
Incomplete softening: If the rice is not fully submerged, the texture will remain gritty during blending.
Rice and cinnamon sticks are soaking in water
BLEND
Pour the soaked rice mixture into a blender and blend until smooth and creamy, about 2-3 minutes.
Overheating: Blending for too long can heat the liquid; keep it brief to maintain a fresh, cool flavor.
Mixture is smooth and creamy
STRAIN
Strain the mixture through a fine-mesh sieve or cheesecloth into a pitcher, discarding the solids.
Sediment leakage: If using cheesecloth, ensure it is layered enough to catch fine rice grit.
Liquid is strained into a pitcher, solids are discarded
SWEETEN
Stir in the sugar and vanilla extract (1 tsp) (if using) until the sugar is dissolved. Adjust sweetness to taste.
Undissolved sugar: Sugar often settles at the bottom; ensure you stir thoroughly to avoid a gritty texture in the final glass.
Sugar is dissolved and sweetness is adjusted
CHILL
Chill the horchata in the refrigerator for at least 30 minutes before serving. Serve over ice and garnish with a cinnamon stick, if desired.
Sediment buildup: The rice solids will naturally sink; failure to stir will result in a watery first pour.
Horchata is chilled and ready to serve
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