With warm weather on the way, it’s the perfect time to learn how to make simple and refreshing drinks like creamy Brazilian lemonade, mangonada (chamoyada), and Mexican horchata de arroz. This simple Mexican rice rink is sweet, creamy, and perfectly refreshing on warm days and alongside spicy foods year-round! There are many variations of horchata ingredients out there. This version, with condensed milk and whole milk, is my current favorite. It’s super duper creamy, made with pantry staples, and easy to adapt. It’s perfect for serving on taco Tuesdays or any day of the week as well as for potlucks, picnics, Cinco de Mayo, and New Year’s.
What is Horchata?
Horchata (pronounced or-chaa-tah) is an umbrella term for several plant-based beverages in Latin America, Spain, and Africa. They’re generally made with ground nuts/seeds or grains, water, and sweetener, turning into a refreshing “milk,” perfect for warm days. They are considered types of “agua fresca” – meaning “fresh water” in Spanish. In Spain and Africa, “Horchata de chufa” is made of soaked, sweetened, and blended tiger nuts and water. However, in Puerto Rico, “Horchata de Ajonjoli” uses roasted sesame seeds, cinnamon, and vanilla. The version I’m replicating today is Mexican “Horchata de Arroz” (agua de horchata) – a popular beverage in Mexican restaurants across Mexico and the US, made with white rice and cinnamon (sometimes vanilla). It’s a smooth, refreshing drink, sometimes with added milk or condensed milk to make it creamier. Its flavor is sweet, creamy, slightly nutty, and scented with vanilla & cinnamon – reminiscent of Mexican rice pudding (Arroz con Leche).
What is Horchata made of?
Authentic Mexican horchata contains no dairy. However, I’ve added some to this easy horchata recipe for a super creamy, sweet homemade horchata.
Rice: The best rice for horchata is white rice – jasmine rice, basmati, short grain, etc. I use regular white rice for the best horchata recipe. Water: To make up the homemade rice milk. Cinnamon: Use 1 cinnamon stick for a subtle flavor or two for a stronger infusion. Milk: For a super creamy horchata drink, you’ll need a combination of sweetened condensed milk and whole milk (or evaporated milk). For a dairy-free alternative, use condensed coconut milk and canned coconut milk or another rich plant-based milk, like almond milk. Vanilla extract: Use natural extract for the best flavor in this delicious drink.
If you’d prefer to use unrefined sweeteners or a sugar alternative, either make homemade condensed milk or use evaporated milk with your choice of sweetener. I.e., maple syrup, agave, or a sugar-free alternative like stevia. If you’re looking for more ways to adapt and flavor this Mexican milk drink recipe, scroll down to the recipe card notes section for all my favorite mix-ins & variations.
How to make Horchata
First, rinse the rice thoroughly until the water runs almost clear. Then transfer it to a large bowl with the cinnamon stick. Cover it with water, and leave to soak overnight (or at least 6 hours), lightly covered in the fridge. Transfer the contents of the bowl to a high-speed blender with the remaining ingredients (condensed milk, whole milk, and vanilla). You may need to do this in batches. Blend until you have a smooth and creamy mixture. The rice should be almost completely ground. If your blender isn’t as high-powered, blend the cinnamon stick separately first. Pour the blended Mexican rice milk drink through a fine-mesh strainer or nut milk bag into a pitcher (to strain the excess rice/cinnamon pulp), pressing/squeezing as you do. You might find it easier to blend the soaking mixture first, strain it, then stir in the additional milk, condensed milk, and vanilla. It’s up to you. Transfer the horchata back to the fridge to chill until you’re ready to serve – enjoy!
More refreshing summer drink recipes
Homemade lemonade Bloody Mary (Virgin or classic) Mango Lassi Coconut vanilla Frappuccino Cucumber lemonade Ayran/ Doogh (salty yogurt drink) Tropical guava smoothie
If you try this easy Mexican horchata recipe (agua de horchata), let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
