Traditional Mexican Horchata (With Time-Saving Hack)

Name: Traditional Mexican Horchata (With Time-Saving Hack)
Yield: serves
Ingredients: 16 cups water; 2 1/2 cups dried hibiscus; 1 cinnamon stick, ideally Mexican, broken into pieces; Sugar, to taste (start with 1 cup)

servings

Prep

cook

Last updated on

February 19, 2026

Horchata has been around for a very long time, long before it became the creamy drink we tend to think of as Mexican. Its earliest versions actually came from North Africa and the Mediterranean, where people blended grains or nuts with water to make a refreshing drink. Spain still enjoys its classic tiger‑nut version. Across Latin America, you’ll find tons of adaptations, each with its own personality.

The Mexican version is made with rice, cinnamon, and milk. It’s simple, comforting, and easy to adjust to your own taste. If your only experience with horchata is from a taco shop soda fountain, there is a good chance you are not a big fan. My niece was one of those people. Then she tried our homemade version and was immediately hooked. So much so that when she moved across the country, we sent her off with a supply for the road trip.

Real horchata is creamy without being heavy, sweet without being cloying, and refreshing. It's perfect over ice on a warm day. You can also spike it with pretty much whatever base spirit and have yourself a super easy cocktail.

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Notes & Tips

Rice: If possible, choose organic rice since this recipe uses the whole grain without rinsing. It’s optional, but a nice upgrade.
To rinse or not to rinse: No need to rinse the rice. The starch helps create that classic creamy texture.

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Drinks & Cocktails

Traditional Mexican Horchata (With Time-Saving Hack)

serves

prep in

minutes

cook for

minutes

Ingredients

9 cups hot water
1 cup long-grain white rice
2 sticks Mexican cinnamon
1 cup sugar
2 cups milk
1⁄2 teaspoon vanilla extract
Ice, for serving

Directions

1. Prep the rice

Blend the dry rice until it breaks down into small, coarse pieces. It does not need to be a powder, just crushed enough to release its starch.

2. Combine the base

Add the hot water, sugar, and cinnamon sticks to the blender. I like to break the cinnamon sticks by hand before adding them so they release more flavor. Give everything a quick mix, then let the mixture sit until it cools to room temperature. During this time, the rice and cinnamon will soften and hydrate.

3. Blend thoroughly

Once the mixture has cooled, blend it again until it looks smooth and the cinnamon has broken down as much as possible.

4. Strain

Now it is time to strain. You can use a fine sieve or line it with cheesecloth if you prefer a very smooth horchata. My family likes to keep a little of the natural starch, so we use only a sieve. Press the mixture firmly with a spoon to extract every last drop. We usually strain into a pot so we can adjust the texture and sweetness easily.