Get ready to fall in love with Horchata De Arroz, a classic Mexican drink that’s as comforting as it is refreshing. This creamy blend of rice, almonds, and cinnamon is lightly spiced, sweet, and oh-so-smooth, perfect for adding a special touch to your holiday celebrations.

Why You’ll Love This Horchata Recipe
This horchata recipe is rich and creamy, with just the right balance of sweetness and spice. By soaking rice with cinnamon and almonds, you get a smooth, delicious drink that’s perfect for serving alongside any meal. It’s easy to prepare and can be customized to match your preferred sweetness and creaminess levels.

Ingredients You Will Need
Base Ingredients:
- White Rice: Any kind of rice will work well as the base of the drink.
- Almonds: Brings mild nuttiness and a creamy texture.
- Cinnamon Sticks or Powder (2 sticks or 2 tsp): Provides warmth and a hint of spice.
- Condensed Milk (1 can, 14 ounces): Adds sweetness and a creamy consistency.
- Milk: Contributes to the rich, smooth texture.
- Vanilla Extract: Adds a touch of rich vanilla flavor.
- Water: Used for soaking and blending.
- Ice: For serving, keep the horchata chilled.

Serve your refreshing Horchata alongside crispy Sopaipillas, a variety of 14 Mexican Cookies, and the smooth sweetness of Sweet Potato Flan for a perfectly balanced dessert spread!
Tips & Tricks
- Soak Overnight: Soaking overnight allows the flavors to blend and makes for a creamier drink.
- Strain Well: Use a fine sieve or cheesecloth to remove any rice or almond bits for a smooth texture.
- Adjust Sweetness: Taste and adjust the sweetness to your preference by adding more or less condensed milk.

Storage
Refrigerator: Store horchata in the fridge for up to 3 days.
Variations
- Coconut Horchata: Replace 1 cup of milk with coconut milk for a tropical twist.
- Nut-Free: Skip the almonds if you prefer, though it will slightly change the flavor.
- Extra Creamy: Use evaporated milk for a richer consistency.


Horchata De Arroz (Mexican Rice Drink)
Ingredients
- 1 cup uncooked white rice (any kind will do)
- ¼ cup almonds, chopped
- 2 cinnamon sticks or 2 teaspoons of cinnamon powder
- 1 can (14 ounces) of condensed milk
- 2 ½ cups milk
- 2 tsp vanilla extract
- 3 cups water 2 cups for soaking the rice, 1 cup to add at the end
- Ice, for serving
Instructions
Soak the rice
- In a large bowl, combine the uncooked white rice, chopped almonds, cinnamon sticks (or powder) and wthe ater and stir the mixture to distribute the flavors.
- Let the mixture soak for at least 5 hours, or ideally, overnight. This will soften the rice and allow the cinnamon and almond flavors to infuse the water.
Blend the Rice Mixture
- After soaking, transfer the rice mixture (including the soaking water) to a blender.
- Blend on high until the mixture is smooth, and the rice is ground up completely.
- Strain the mixture through a fine sieve or cheesecloth into a large pitcher to remove any remaining solid bits. You may need to press the mixture with a spoon or spatula to extract as much liquid as possible.
Prepare the Milk Mixture
- In a separate bowl, whisk together the milk, condensed milk, and vanilla extract until fully combined.
- Pour the milk mixture into the rice water blend, stirring in the water to dilute the drink to your desired consistency.
- Chill the horchata in the fridge for at least 1 hour before serving to let the flavors come together.
5. Serve and Enjoy
- When ready to serve, fill glasses with ice and pour the chilled horchata over the top.
- Garnish with a cinnamon stick or a light sprinkle of cinnamon powder for an extra festive touch.
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