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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