If you love horchata and who doesn’t, you’re going to love this homemade horchata! Creamy and refreshing with a hint of cinnamon, it is so good!
What is Mexican Horchata?
It is so sad that I had never heard of or tried horchata before last year! I was at a Mexican restaurant and saw it on the menu and decided to give it a try. I loved it!
After much googling, I discovered that there are several different kinds of horchata. Horchata de chufa originated in West African countries and is made with ground tiger nuts. Horchata de ajonjoli is made from sesame seeds and is popular in Puerto Rico. There are even more types and you can read about them – All About Horchata.
The Mexican horchata that I am talking about is also called horchata de arroz and is made with rice.
Ingredients for Easy Homemade Horchata.
There are many different recipes floating around for how to make a homemade horchata. Some use almonds, some use sweetened condensed milk. The recipe that I am using is one I found in The New Cocktail Hour. It was simple and I had all the ingredients, so I decided to give it a try!
Water – use filtered water if possible.
Simple Syrup – equal parts of water and sugar heated up and stirred until the sugar dissolves. Can use the same amount of sweetened condensed milk.
Vanilla Extract – I used my homemade vanilla extract.
Rice – preferably organic.
How to Make Mexican Horchata.
Once you see how easy it is to make this horchata drink, you’ll be making it all the time!
Step one is to soak the rice. In a jar, combine the rice, cinnamon stick and 2 cups of water. Cover and let it sit for at least 8 hours or overnight.
Next, pour the rice mixture into your favorite blender and blend on high for about 15 to 20 seconds. You want the rice ground to a sandy consistency. Add 2 more cups of water and blend again, briefly.
Strain the rice mixture through a fine sieve lined with cheesecloth. You might have to stir it a bit to get the liquid to drain through.
Then stir in the simple syrup, vanilla and salt. Chill. Will keep in the fridge for 3-5 days.
Homemade Horchata is so good!
We loved this horchata! We drank it over ice and it was so refreshing!
Of course, we had to make our own RumChata cocktail which is coming up on Friday!! So delicious!
Add a shot of espresso to horchata for a coffechata – my new favorite drink!
Some other ways to use this horchata:
Chocolate Chia Seed Pudding – use it in place of the almond milk.
Blueberry Almond Smoothie – it would be a delicious substitute for the almond milk.
Vanilla Yogurt Panna Cotta – use it in place of the milk.
In all of these, you might want to decrease the amount of sugar or sweetener in the recipe, since the horchata is already sweetened.
If you’re looking for more no alcohol drinks, be sure and follow my Drinks – No Alcohol Board on Pinterest.
- In a jar, combine the rice, cinnamon stick and 2 cups of the water. Put a lid on it and let it sit for 8 hours or overnight.
- Pour the rice mixture, including the cinnamon stick, into a blender and blend for 15 to 20 seconds.
- Add the remaining 2 cups of water and briefly blend again.
- Line a strainer with cheesecloth and strain the rice mixture through it. You might have to stir it a bit to get it to strain through.
- Add the simple syrup, vanilla and salt. Stir and chill. Serve over ice.