Authentic Mexican Horchata

It’s been way too long since I posted a drink recipe, so after trying the horchata at our favorite Mexican taco truck I knew I had to recreate it at home.  I’ve already described it as the Mexican eggnog, but don’t wait until the holidays for this drink.

authentic mexican horchataHorchata can easily be made vegan / dairy free (and possibly even improved, but definitely less authentic) by using almond milk instead of cows milk.  In fact, I would bet that a homemade roasted almond milk would add unbelievable flavor to this cinnamon-spiked drink.  Or if you’re really getting into the spirit, a shot of rum wouldn’t be out of place either…
authentic mexican horchataIt’s the perfect pairing with some spicy carnita tacos, especially on a hot summer day. This makes me want to go right back to that taco truck and order everything on the menu – it’s been way too long!
horchata and carnitas
Authentic Mexican Horchata

Authentic Mexican Horchata

Mexican Horchata is a rice-based drink, perfect for cooling down on a hot day. It is creamy, sweet, and has a hint of cinnamon.


  • 2 c. long grain rice
  • 3 c. hot water
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • 4 c. milk
  • 3/4 c. sugar (to taste)


  1. Put the rice and hot water in a large bowl (with a lid). Break the cinnamon stick into a few pieces and add it to the bowl. Let sit for 2 to 8 hours. It does not need to be refrigerated.
  2. Blend the rice/water mixture until the rice is finely ground. Using cheesecloth, strain out the rice solids. Mix in the remaining ingredients.
  3. Refrigerate the horchata up to four days.

Adapted from Pati's Mexican Table

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