🥛 Horchata (Mexican rice drink)
Mexican horchata is a sweet, creamy drink made by soaking rice with cinnamon, blending it, straining it and mixing it with milk, sugar and vanilla. It is served very cold over ice and tastes of cinnamon and vanilla with a light, milky body. It is one of the classic aguas frescas sold with tacos and street food.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g long-grain white rice
- 1 cinnamon stick
- 1 litre water
- 500 ml milk
- 100 g sugar
- 1 tsp vanilla extract
- Ice and ground cinnamon to serve
Method
- Soak the rice and cinnamon stick in the 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 well.
- Stir in the milk, sugar and vanilla until the sugar dissolves.
- Chill and serve over ice with a dusting of cinnamon.
How to make it lighter
- Halve the sugar — the cinnamon and vanilla keep it fragrant.
- Use skimmed milk or replace part of the milk with water.
- Drink a small glass (200 ml) rather than a large one with a meal.
History
Horchata came to Mexico from Spain, where the name is used for a tigernut drink; in Mexico and Central America rice became the base. Today rice horchata is one of the most popular aguas frescas in Mexico and in Mexican communities in the United States.
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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 →