This horchata recipe is our take on the classic Mexican rice drink you see at taco spots and food trucks. It is cold, creamy and lightly sweet with cinnamon and vanilla, and it works on its own as a non alcoholic drink or as a base for dessert cocktails.
When we serve horchata at events, we usually keep a big drink dispenser of the traditional version at the bar and set a small sign next to it with a few ways to spike it. Guests love that they can pour a glass, then choose to keep it zero proof or add a shot of rum, tequila or coffee liqueur for a “dirty” horchata cocktail.
How to Make Horchata
- Soak the rice and cinnamon. In a blender jar or large bowl, combine the rinsed rice, hot water and cinnamon sticks or ground cinnamon. Let soak at room temperature for at least 4 hours, or refrigerate and soak overnight so the rice softens and the cinnamon infuses.
- Blend until smooth. If you soaked in a bowl, transfer the mixture to a blender. Blend on high for 1 to 2 minutes until the rice and cinnamon are very finely ground and the liquid looks cloudy and milky.
- Strain the mixture. Set a fine mesh strainer lined with cheesecloth or a clean thin dish towel over a large pitcher. Pour the blended mixture through the strainer, pressing on the solids to extract as much liquid as possible. Discard the rice and cinnamon solids.
- Add milk, sugar and flavor. Stir in the cold water, milk, sugar, vanilla and a pinch of salt. Whisk until the sugar is fully dissolved. Taste and adjust sweetness or cinnamon to your liking.
- Chill and serve. Refrigerate the horchata for at least 1 to 2 hours so it is very cold. Serve over ice with a light dusting of ground cinnamon on top.
Bartender notes
- For events, we batch this in drink dispensers and keep a backup pitcher in the fridge so we can refill without breaking the cold chain.
- If you plan to spike horchata with alcohol, keep the base non alcoholic in the dispenser and add spirits to each glass to keep things clear for kids and non drinkers.
- Shake or stir the dispenser occasionally during service since some rice solids and cinnamon can settle to the bottom over time.
Horchata Variations
- Almond horchata. Soak 1/2 cup blanched almonds with the rice and cinnamon, then blend and strain as directed. This adds a light nutty flavor and extra creaminess.
- Dairy free horchata. Use all water plus a rich plant milk like oat or almond instead of dairy milk. Sweeten to taste and keep it chilled for the best texture.
- Dirty horchata mocktail bar. Keep the horchata alcohol free in the dispenser and set out espresso or strong cold brew, cinnamon simple syrup and optional rum or coffee liqueur on the side so guests can customize their glass.
- Spiked horchata cocktail. Add 1 to 1 1/2 ounces of rum, tequila or coffee liqueur to a rocks glass with ice, then top with horchata and a cinnamon sprinkle for a simple dessert drink.
- Cinnamon forward horchata. For a stronger cinnamon profile, use 3 cinnamon sticks or add a pinch of ground cinnamon right before serving and whisk well.
Serving Suggestions
Horchata is an easy non alcoholic option for taco nights, backyard parties and holiday gatherings. It pairs well with spicy foods, chips and salsa, grilled meats and rich desserts like churros or tres leches cake. At events we often serve horchata alongside coquito and hot chocolate so guests can choose how rich they want their drink.
For more holiday and cocktail inspiration, explore our Christmas cocktails guide and our full cocktail recipes collection.
Make Ahead and Storage
- Horchata tastes best chilled and can be made up to 2 days in advance.
- Store in the refrigerator in a covered pitcher or bottles and stir or shake before serving.
- Because this version contains milk, keep it cold and discard any that has sat out at room temperature for more than 2 hours.
Nutrition Information
Approximate per serving, based on 8 servings and using whole milk. Values will change if you use a different milk or adjust sugar.
- Calories: 180
- Carbohydrates: 32 g
- Sugar: 22 g
- Protein: 5 g
- Fat: 3 g
- Sodium: 70 mg
More Creamy Holiday Drinks
Planning a party and not sure how much alcohol and mixers to buy. Use our Alcohol Shopping List Calculator to estimate what you need, then head to our bartender booking page if you would like our team to handle the bar setup and service.
Horchata FAQs
What is horchata made of?
Traditional Mexican horchata is made with white rice, water, cinnamon, sugar and sometimes milk, vanilla and almonds. The rice and cinnamon are soaked, blended and strained to create a smooth, lightly creamy drink.
How do you make horchata at home?
To make horchata at home, soak rice and cinnamon in hot water, blend until very smooth, strain out the solids, then stir in water, milk, sugar, vanilla and a pinch of salt. Chill until very cold and serve over ice with a cinnamon sprinkle.
Is horchata healthy or unhealthy?
It depends on how you make it. Horchata can provide some nutrients from rice, milk, almonds and cinnamon, but it is usually sweetened with sugar. For a lighter version, reduce the sugar, use a lower fat milk and enjoy it in smaller portions.
What is the best horchata mix, or should I make it from scratch?
Store bought horchata mixes are convenient and can work well for large crowds, but making horchata from scratch lets you control sweetness, cinnamon level and whether it is dairy free. For the best flavor at home, we usually soak and blend rice, cinnamon and milk instead of using a powder mix.
Why is it called dirty horchata?
Dirty horchata usually means regular horchata that has been “dirtied” with something added, most often a shot of espresso, cold brew or alcohol like rum or coffee liqueur. The extra ingredient deepens the color and flavor compared to classic horchata.
Recent Comments