Print Recipe
5 from 1 vote


A refreshing rice drink with it's origins from Cuba
Servings: 4 people


  • 1 cup of uncooked long grain rice
  • 5 cups of water
  • 1/2 cup of almonds
  • 1 cinnamon stick
  • 1 tbsp of vanilla extract
  • 1/2 cup of sugar
  • 1/2 cup of milk


  • 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.
  • Enjoy!