There’s something nostalgic about sipping on a glass of horchata, the kind that clings to ice, smells faintly of cinnamon, and hits that perfect balance of smooth and sweet.

This isn’t just any Mexican drink. It’s a cooling escape wrapped in spice and simplicity. I’ve made this horchata rice drink more times than I can count, and it never disappoints. You don’t need to be a chef, own a fancy blender, or even follow the rules. It’s the kind of recipe that forgives and adapts, which is probably why I keep coming back to it.

Whether you lean into a vegan horchata or go all out with full-fat milk and sugar, it still works. You just need a few hours, a little patience, and an appreciation for chilled comfort in a glass.

Active Time: 10 minutes
Total Time: 8 hours (includes soaking)
Servings: 4

Ingredients

You don’t need anything exotic. These pantry basics get the job done:

  • 1 cup white rice (long-grain works best)
  • 2 cups water for soaking
  • 2 cups almond milk (or any plant milk you love)
  • 1/3 cup sugar (add more or less, no judgment)
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon vanilla extract
  • Just a pinch of salt
  • Ice for serving

Extras, if you're feeling bold:

  • Crushed almonds (blend with the rice for depth)
  • Nutmeg (only a tiny bit or it takes over)
  • Cinnamon sticks for stirring

Instructions

Preparation

Rinse the rice like you mean it. You want to get rid of all that dusty starch. Once clean, soak it in 2 cups of water for at least 6 hours, or better overnight. This step can’t be rushed unless you like chalky horchata (and I don’t know anyone who does).

Once the rice has soaked, pour the whole thing rice and water into a blender. Add cinnamon, vanilla, and a bit of salt. Blend it hard. Two minutes should be enough to break everything down into a smooth, cloudy mix.

Cooking

Here’s the best part: there’s no cooking. But you do need to strain the liquid. Use a cheesecloth or a fine mesh sieve. Don’t skip this or you’ll end up chewing your drink.

After straining, stir in the almond milk and sugar. Taste it. Adjust. If it needs more cinnamon, add it. Too sweet? Add a splash of more milk. Then chill it. Cold horchata is a thousand times better than lukewarm anything.

Serving

Fill a tall glass with ice. Pour the horchata slowly, let it swirl and settle. Add a cinnamon stick if you’re showing off, or dust a little extra spice on top. I usually just go straight for it. No garnish needed.

Nutritional Value Per One Serving

Nutrition Facts

  • Calories: 150
  • Total Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 90mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 15g
  • Protein: 2g

These numbers shift depending on the kind of milk or sugar substitute you use.

Tips and Variations

I’ve played with this recipe more than I’d like to admit. A few things consistently work:

For a richer version:

  • Add soaked almonds to the rice before blending
  • Swap almond milk for full-fat coconut milk

In a rush?

  • Use cooked rice (less traditional, still good)
  • Blend and strain in under an hour just don’t expect magic

Feeling experimental?

  • Try adding a little espresso
  • Swap sugar with maple syrup or agave

Conclusion

This isn’t just an easy horchata recipe, it's a doorway to comfort, especially when the weather turns hot and you’re craving something smooth and satisfying.

Whether you’re into almond milk horchata or sticking to the original rice blend, it’s one of those drinks that never goes out of style.

Once you make it from scratch, those boxed store versions won’t stand a chance.

Thirsty for more? Sip through our collection of refreshing drink recipes.