🥛 Mexican Horchata
Mexican horchata is a chilled, milky drink made from rice soaked with cinnamon, then blended, strained and sweetened with sugar and vanilla. This version adds milk for a creamier body. It tastes sweet and gently spiced, with a smooth, slightly starchy texture, and is served over ice alongside tacos and spicy dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g long-grain white rice
- 1 cinnamon stick
- 1 litre water
- 250 ml milk
- 80 g sugar
- 1 tsp vanilla extract
- Ice to serve
Method
- Rinse the rice and soak it with the cinnamon stick in 500 ml warm water for at least 4 hours or overnight.
- Blend the rice, cinnamon and soaking water until very smooth.
- Strain through a fine sieve or cloth, pressing out the liquid.
- Stir in the remaining water, milk, sugar and vanilla until the sugar dissolves.
- Chill and serve over ice with a pinch of ground cinnamon.
How to make it lighter
- Cut the sugar in half and lean on cinnamon and vanilla for flavour; 1 tbsp sugar ≈ 48 kcal.
- Use skimmed milk or replace part of the milk with water for a lighter glass.
- Pour a smaller 200 ml glass with plenty of ice instead of a large cup.
History
Horchata came to Mexico from Spain, where the original drink is made from tiger nuts; in Mexico rice became the standard base. Today it is one of the classic aguas frescas sold at markets, taquerias and street stalls across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →