Every time I go to eat at a mexican restaurant, my drink order is always horchata. If you have never had horchata, you must try it, either at your local mexican restaurant (probably need the real deal, not your americanized mexican eatery), or better yet, make your own. Not too long back, I found a powder mixture of horchata at my local grocery store, followed the directions by adding water, and trust me, the taste was horrible and it was not horchata! As I recently had tacos pastor on my mind, I decided to make homemade horchata, and it was not only incredibly easy, but it was spot on.



  • 1 cup of uncooked long grain rice
  • 4 1/2 cups of water
  • 1/2 tbsp of fresh ground cinnamon
  • 1/2 cup of sugar
  • 1 tbsp vanilla extract
  • 2 cups of milk

To a blender, add the rice and water. Blend for roughly one minute or so until the rice cracks. Let this mixture set for about three and a half hours. Strain the rice, reserving the water. Add the remaining ingredients, mix, and let sit in the refrigerator overnight. Serve over ice.

Now, let me state how delicious this drink is. It is sweet, but not too sweet, creamy, and the flavors of cinnamon and vanilla are spot on. I turned my wife onto this, of who has never tried horchata. She warms it in the microwave, and has added it to her chai tea as well. Trust me, it is a must make.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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