Agua de Horchata is the perfect refreshing drink for Cinco de Mayo or any Mexican dinner night at home. Its warm cinnamon flavor, combined with a creamy, sweet finish, makes it both comforting and cooling. Served ice-cold over a glass of ice, it's an easy way to beat the summer heat.
Agua de Horchata Recipe Essentials
- 🍽️ Course: Drink
- ⏱️ Cooking Time: 4 hours soak + 10 minutes prep/blending
- 🍴 Servings: About 3 liters
- 😋 Flavor Profile: Creamy, sweet, lightly spiced with cinnamon and vanilla
- 🌮 Best Served With: Mexican dishes like tacos, enchiladas, or spicy foods
- 🧊 Make Ahead?: Yes, it's best made ahead and chilled before serving
Summarize and Save This Content On
This horchata drink quickly became one of my favorites once I realized how easy it is to make. I used basmati rice, like in many Spanish recipes, for a more authentic flavor, and learned that straining it well and prepping it early make all the difference. The evaporated and condensed milk add richness and create that perfectly creamy, sweet finish.
If you want more refreshing summer drink ideas, you should try a watermelon vodka cocktail and an Oreo frappuccino. My Mexican candy shot is also really good.
Why You'll Love This Recipe
- It makes a large batch: This quick horchata recipe yields about 12 servings, making it perfect for serving a crowd at any party or special occasion.
- It's restaurant quality: If you're looking for agua de horchata that tastes just as good as any restaurant version, I recommend giving this a try.
- You're in control of the sweetness: I like to call this recipe a guide because you can make adjustments, so it's more or less sweet, depending on your preference!
What is Horchata?
Horchata is a traditional Mexican rice-based drink made by soaking rice with cinnamon, blending it with water, then straining and sweetening it.
It's known for its smooth texture and refreshing quality. Commonly served ice cold, it's a staple at Mexican restaurants, commonly sold by street vendors, and perfect for family gatherings.
Ingredients
These are the important ingredients needed for this homemade horchata agua fresca.
- Basmati rice: I use basmati rice because not only is it soft and fragrant, but it's the top pick for Spanish horchata. However, any long-grain rice would work great as well.
- Cinnamon: One of my favorite drink ingredients is cinnamon. It adds amazing spice flavor and a warm aroma, just like in this cinnamon hot chocolate. The only difference is that I use cinnamon sticks for a more pronounced flavor in the agua de horchata.
- Condensed and evaporated milk: The condensed milk is the sweetener for this recipe, while the evaporated milk adds creaminess and body without added sweetness. Together, they create a balanced richness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add almonds: Some traditional horchata recipes include a small handful of almonds in the soaking step to add a nuttiness.
- Extra-spiced: Include a couple of fresh cloves to enhance the warm, spiced flavor.
- Cocktail version: Turn this into a horchata cocktail by adding a shot of dark rum or tequila at the end.
How to Make Horchata
Below are the steps needed to soak, blend, and strain your rice mixture properly so the result is a beautifully rich and creamy agua de horchata.
Step 1: Soak the rice. Start by combining the rice and cinnamon sticks with almost boiling water. Once cooled, cover and place the bowl into the fridge for at least 4 hours or overnight.
Step 2: Blend. Pour the soaked rice and cinnamon sticks into a blender and blend on high for about 4 minutes or so.
Step 3: Strain. Strain the mixture through a fine-mesh strainer, then a nut milk bag or cheesecloth, into a pitcher.
Step 4: Add milk, vanilla, and serve. Stir in the evaporated milk, condensed milk, and vanilla extract. Serve over ice with some fried ice cream cake, or keep it in the fridge until you're ready.
Expert Tips
- Strain it twice: Getting the smoothest and creamiest consistency possible is very important, and this is why I strain it twice. First, pour it through a fine-mesh strainer, then through cheesecloth.
- Blend it in batches: Avoid overloading your blender and blend it in two batches. This also ensures that it blends smoothly and easily.
- Add the milk later: I don't add the condensed or evaporated milk to the mixture until after it's blended and strained. If you add it before, it has the risk of separating or curdling in the blender or not straining smoothly.
- Save the rice pulp: Don't throw it away! You can repurpose it by mixing it into oatmeal or overnight oats, thickening soups and stews, or even blending it into a smoothie like this weight loss smoothie to add extra fiber.
- Storage and making ahead: Keep it in a covered pitcher in the fridge for 4-5 days. Make this in advance by soaking the rice for up to 12 hours and finishing the recipe the next day.
Agua de horchata is rich, creamy, and spiced, just like this gingerbread milkshake.
Serving Suggestions
- Summer gatherings: Keep it light and refreshing at your summer parties by serving other drinks like agua frescas and lemonade with this horchata. Even a fruit salad is great.
- Cinco de Mayo: If you're planning to make something special to celebrate Cinco de Mayo, I highly recommend making agua de horchata with these smoked chicken tacos.
- Appetizer pairings: It goes great with party appetizers, too. These crispy fried jalapenos and crockpot rotel dip are just a few great examples!
If you like this drink, you're going to love my strawberry horchata and this cucumber agua fresca. They're quite delicious and perfect to serve for Cinco de Mayo.
Agua de Horchata Recipe FAQs
This is natural! Give it a good shake or stir, and it will come back together perfectly. It's normal for the blended rice mixture to settle a little in the fridge.
Grainy horchata is usually caused by not straining it well enough, adding the evaporated and condensed milk too early, or not soaking the rice long enough. For the best texture, soak the rice for at least 4 hours, then blend and strain it thoroughly using a fine mesh strainer and cheesecloth. Be sure to add the milk at the end to keep the drink smooth and creamy.
No, you don't have to. It should soak for at least 4 hours in the refrigerator to soften the rice enough to blend it. Longer is always better, but not required.
Another great Mexican drink you can serve is my Chamoyada. A flavor that's totally addictive.
More Summer Drink Recipes
Do you like delicious drink recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Agua de Horchata
Ingredients
- 1 cup long grain rice I used Basmati
- 6 cups water warm-hot
- 2 cinnamon sticks
- 14 ounce sweetened condensed milk 1 Can
- 12 ounce evaporated milk 1 Can
- ½ tablespoon pure vanilla extract
Instructions
- Place rice in a strainer and rinse thoroughly with cool water, then transfer to a large bowl that will fit in your fridge.
- Bring 6 cups of water almost to a boil, you want it very warm to soften the rice quicker, but not boiling, then pour on the rice. Drop in 2 cinnamon sticks and allow it to cool, then cover and place in the fridge for at least 4 hours or overnight.
- In 2 batches blend the rice water, along with cinnamon sticks, on high speed in a blender for about 4 minutes. Strain very well with a fine mesh strainer or nut milk bag into a large pitcher.
- Pour sweetened condensed milk, evaporated milk and vanilla extract to the pitcher and stir well to dissolve and combine.
- Serve immediately or chill until ready to use. Serve over ice with a sprinkle of cinnamon.
Notes
- Grainy horchata is usually caused by not straining it well enough, adding the evaporated and condensed milk too early, or not soaking the rice long enough. For the smoothest texture, soak the rice for at least 4 hours, then blend and strain it well through a fine mesh strainer and cheesecloth. Add the milk at the end to keep it creamy.
- For the smoothest, creamiest consistency, strain the mixture twice-first through a fine mesh strainer, then again through cheesecloth.
- Don't overload your blender! Work in two batches to help everything blend smoothly and evenly.
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