We love to drink Horchata in the hot summers we have here in Texas. This Mexican horchata is a drink made with a combination of rice, nuts, cinnamon, sugar and the starchy milk leftover from soaking the rice. This Mexican rice drink is perfect on a hot summer day. Sometimes we will double this recipe and make the most delicious horchata panna cotta with it too!
About this Mexican Horchata Recipe
This recipe is for the Mexican horchata and it is made with rice and almonds. The milky color actually comes from the starches in the rice. I like to add a little milk to the recipe just to make it even creamier.
This step is optional and if you want a dairy-free version of this then just omit this ingredient or substitute it with dairy-free milk. The best part about this Mexican horchata is you can make it with items that you probably already have in your pantry.
Ingredients that you will need for this Mexican Rice Drink:
- vanilla extract
- milk (optional)
How To Enjoy Horchata
Horchata is great served as a refreshing beverage on a warm day or to accompany spicier food as it helps cool down your palate. In the summer we make this drink for the day and our Baileys milkshake for an evening cocktail that is cool and refreshing.
Horchata is also is wonderful served with some rum or vodka as a cocktail.
I love serving this horchata alongside my ahi tuna ceviche, Mexican barbacoa, Spanish mussels and Spanish rice for a complete Spanish-inspired meal. You can serve it on its own or with your own favorite Mexican food.
There is no wrong way to enjoy this delicious drink!
I hope you give this a try! If you double the recipe, you will have plenty for drinks and to make the horchata panna cotta!
More Like This
If you love this Mexican horchata recipe, you will also love:
- 1 cup of uncooked long grain rice
- 5 cups of water
- ½ cup of almonds
- 1 cinnamon stick
- 1 tablespoon of vanilla extract
- ½ cup of sugar
- ½ cup of milk optional. You can leave out or sub with a milk substitute.
- In a blender, add all of your ingredients except the milk and vanilla.
- Blend on low speed until your rice, almonds and cinnamon are ground up into smaller pieces (about 1 minute).
- Now pour the contents from your blender into a large bowl making sure to scrape out any pieces left behind.
- Now add your vanilla and milk and mix well.
- Cover the mixture for at least 6 hours but preferably over night to let the flavors come out of the rice, almonds and cinnamon and permeate the liquid.
- After your horchata mixture has rested, place a sieve with cheese cloth over that over a large bowl.
- Pour your horchata mixture through this to take out the rice, almonds and pieces of cinnamon. Discard these.;Now the horchata is ready to drink.
- To serve:
- I like to have a nice frothy top on my horchata so I pour it into a mason jar, place a lid on it and shake it vigorously until a foamy top forms.
- Then you fill a glass with a lot of ice and pour your horchata over the ice.
Nutrition Values are estimates only.See full nutrition disclaimer here
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