What is authentic horchata made of?

Authentic Mexican horchata is a sweet, creamy, and refreshing beverage made primarily from long-grain white rice, water, cinnamon sticks, sugar, and vanilla. In this recipe, evaporated milk is added to give the drink an incredibly rich and creamy texture that perfectly balances the warm cinnamon flavor.

Why do you have to soak the rice for horchata?

Soaking the uncooked white rice in hot water overnight is a crucial step for making authentic horchata. This process softens the hard rice grains, making them easy to blend into a smooth puree. Soaking also allows the water to absorb the natural starches of the rice and the flavor of the cinnamon stick, resulting in a perfectly textured and flavorful base.

Do I really need to strain the horchata mixture?

Yes, straining the blended rice mixture is essential for achieving the perfect consistency. For the best results, you should pour the blended rice and liquid through a fine-mesh sieve lined with cheesecloth. This catches all the gritty rice solids and leaves you with only the smooth, creamy liquid that makes horchata so refreshing.

Can I use rice milk instead of making horchata from scratch?

While store-bought rice milk offers a similar flavor profile, it will not give you the authentic texture and rich taste of homemade horchata. Blending and straining your own soaked rice, combined with real cinnamon and evaporated milk, creates a distinct creaminess and depth of flavor that pre-made rice milk simply cannot replicate.

The Best Authentic Horchata Recipe (Creamy & Easy!) 2026

The Best Authentic Horchata Recipe

Print Recipe

Learn how to make horchata from scratch! This authentic horchata recipe is sweet, refreshing, and perfectly creamy with notes of warm cinnamon and vanilla.

Author: Maya
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Yield: 6 servings
Category: Drinks / Cocktails
Cuisine: Mexican

Ingredients

1 cup long-grain white rice, uncooked
4 cups very hot water
1 whole cinnamon stick
1/2 cup granulated sugar (or sugar in the raw)
2 tsp pure vanilla extract
1 (12 oz) can evaporated milk (not sweetened condensed milk)
Ice, for serving
Extra cinnamon sticks or ground cinnamon, for garnish

Instructions

Place the uncooked white rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
Transfer the rinsed rice to a large glass bowl. Add the cinnamon stick and pour the 4 cups of very hot water over the top.
Let the mixture cool to room temperature. Cover tightly and refrigerate overnight (or for at least 5 hours).
The next day, remove and discard the cinnamon stick.
Using a slotted spoon, transfer the soaked rice into a blender. Blend until the rice is fairly smooth.
Pour the remaining soaking liquid into the blender with the rice. Blend on high until the mixture is as smooth as possible.
Line a fine-mesh sieve with cheesecloth and place it over a large bowl or pitcher. Pour the blended rice mixture through the cheesecloth.
Gather the edges of the cheesecloth and squeeze firmly to extract as much liquid as possible. Discard the leftover rice solids.
To the strained liquid, add the sugar, vanilla extract, and evaporated milk. Stir vigorously until the sugar is completely dissolved.
Serve ice cold in tall glasses filled with ice. Garnish with a cinnamon stick or a sprinkle of ground cinnamon.

Notes

Make sure you use evaporated milk, not sweetened condensed milk, or the drink will be far too sweet.
Store leftovers in a sealed pitcher in the fridge for up to 5 days. Stir well before pouring, as the cinnamon and rice starch will naturally settle at the bottom.

Find it online: https://www.endrecipes.com/authentic-horchata-recipe/