Horchata Casera (Homemade Rice and Cinnamon Drink)
Why this recipe works
- Cooling and aromatic: Cinnamon and vanilla give the rice base warmth and fragrance, while chilling and serving over ice keeps the drink crisp and refreshing.
- Naturally milky texture: Soaked rice blends into the water to create a pale, smooth drink without dairy.
- Simple pantry ingredients: Rice, cinnamon, sugar, vanilla and water create a full-flavoured drink with very little preparation.
Get the most out of this recipe
Timing notes
- Soaking matters: The rice needs time to soften and release starch, so avoid shortening the soak too much or the drink may taste thin and grainy.
- Serve well chilled: Horchata tastes best cold; chill it before serving rather than relying only on ice, which can dilute the flavour.
- Stir before pouring: Rice solids naturally settle as the drink stands, so stir or shake the jug well before serving.
Texture tips
- Strain for a cleaner finish: Press the blended mixture through a fine sieve, then strain again if you want a smoother, less gritty texture.
- Blend thoroughly: Blend the soaked rice and cinnamon until very smooth before straining; a short blend can leave the drink coarse.
Ingredient notes
- Use long-grain white rice: Long-grain white rice gives a clean, light base that blends and strains well without becoming overly heavy.
- Adjust sweetness at the blender stage: Taste after the first blend with sugar and vanilla, then add more sweetness only if needed so the drink stays balanced.
- Check the cinnamon: Cinnamon sticks add a deeper flavour, but remove them before blending for young children if you want to avoid any woody fragments.
Make-ahead tips
- Make ahead for easy serving: Prepare the horchata in advance and keep it chilled in a sealed jug until ready to serve.
- Keep ice separate: Add ice only when serving so the stored drink does not become watered down.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Put the rice in a bowl with the cinnamon sticks and 750 ml of the water. Cover and leave to soak at room temperature for 3 hours.
- Tip the soaked rice, cinnamon and soaking water into a blender and blend until very smooth, about 1 to 2 minutes. Add the caster sugar, vanilla extract and the remaining 500 ml water, then blend again for 20 to 30 seconds. Taste and blend in a little more sugar only if you want it sweeter.
- Strain the horchata through a fine sieve into a jug, pressing firmly to extract as much liquid as possible. Chill until cold. Serve over ice cubes, stirring before pouring as the rice settles.
Recipe notes
Tips
- For the smoothest texture, strain twice: once through a fine sieve, then again after 5 minutes to catch any settled grit.
- If serving to young children, remove the cinnamon sticks before blending and add a pinch of ground cinnamon at the end instead, so there is no risk of small woody fragments.
Substitutions
- Replace caster sugar with agave syrup for a softer sweetness; blend it in at the same point as the sugar.
- Replace vanilla extract with vanilla bean paste for a more rounded vanilla flavour.
Storage
- Refrigerate up to 3 days
- Store in a sealed jug in the fridge and stir or shake well before serving, as separation is normal. Add ice cubes only when serving so the drink does not become diluted.
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Recipe overview
- Servings: 4 glasses
- Total time: 4h (20min active)
- Difficulty: Easy
- Cuisine: Mexican
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