Making authentic Horchata Agua Fresca at home is easier than you might think. This cooling rice drink is a traditional Mexican beverage made with only 5 ingredients that comes out sweet, velvety smooth, and with the perfect touch of cinnamon.
Chances are if you have visited a Mexican taqueria then you've seen the big, clear jugs brimming with colorful aguas frescas. If you're lucky, you've even had the pleasure of sipping on one of these refreshing delights like an Agua de Sandia or Agua de Melon.
Out of all of these cooling, Mexican drinks, one of the most beloved ones has to be agua de horchata. Today I am showing you how to easily make this traditional drink at home, using my mom's simple and classic recipe.
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What is Mexican Horchata?
There are many variations of horchata (pronounced or-cha-ta) across Latin America and Spain.
It is said that the first one actually originated in North Africa, which was then brought to Spain by the Moors during the Muslim conquest. This version, called "horchata de chufa," is still popular in Spain and is made with tiger nuts, water, sugar and cinnamon.
Like many other dishes, the Spanish introduced this recipe to the Americas where it was then adapted and recreated using various nuts, seeds and grains. In Mexico, the most popular type is rice horchata. It is made by blending soaked rice with water and sugar and spiced with cinnamon.
The Mexican-style version is also the one commonly found in the United States and the one I am showing you how to make today.
Why You'll Love This Recipe
- Easy to Make: After just a few simple steps of soaking, blending, and straining you'll be able to enjoy this great drink.
- Simple Ingredients: This recipe requires minimal ingredients, most of which you probably have in your kitchen already.
- Creamy and Refreshing: Lusciously creamy, yet cooling and refreshing, this is the perfect, satisfying drink for the hot weather.
- Amazing Flavor: The combination of rice, cinnamon, sugar, and water creates an amazingly comforting and indulgent taste.
- Traditional Recipe: The recipe is authentic but simple and sure to impress anyone you serve it to.
For a fall inspired take on horchata, try this Pumpkin Spice Horchata.
The Ingredients
- White Rice: I prefer to use long-grain white rice, since it blends well and results in a smooth, creamy texture.
- Water: Water is needed to both soak the rice and to add to the blender to create the drink.
- Cinnamon: I prefer to use ceylon cinnamon sticks, which come from Sri Lanka and is referred to as Mexican cinnamon, or canela in Spanish. Ground cinnamon can be used in place of cinnamon sticks, to add extra cinnamon flavor, or as a garnish.
- Sugar: Cane sugar is typically used as the sweetener.
- Milk (Optional): Authentic Mexican horchata only uses water, but you can add either whole milk or evaporated milk to enhance the creaminess and richness.
- Ice: Aguas frescas are best served over ice to help maintain the cool temperature and make them extra cold and refreshing.
See recipe card for quantities.
Substitutions
You can use other types of rice, such as basmati or jasmine, but they do have their own flavor that they will impart to the final product.
For an extra creamy texture, replace the sugar with sweetened condensed milk or Homemade Coconut Condensed Milk.
If you want to use milk but prefer a dairy-free or vegan option, use almond milk or evaporated coconut milk.
Cane sugar can also be replaced with monk fruit sweetener, agave syrup or even honey for a slight variation in flavor.
How to Make Agua de Horchata
1. Soak Rice
- Place the uncooked rice in a medium bowl.
- Completely cover the rice with hot water.
- Cover the bowl and leave the rice to soak for at least 6 hours but preferably overnight. Soaking will soften the rice, making it easier to blend.
2. Blend
- The next morning, pour the soaked rice, cinnamon stick, and water into a blender.
- Add cold water and 1 cup of ice.
- Blend for 3-4 minutes until smooth.
3. Strain
- Pour the blended mixture through a fine mesh strainer lined with cheesecloth or a nut milk bag into a pitcher.
- Squeeze or press the cheesecloth or nut milk bag to get as much liquid from the solids as possible.
- Dispose of the rice solids.
4. Sweeten
- Stir in ½ a cup of sugar until fully dissolved.
- Taste and add more sugar to your desired level of sweetness.
- If using milk, add it at this time. You may also have to add more sugar, but taste the drink again before adding.
5. Chill and Serve
- Place the pitcher in the refrigerator for 30 minutes to 1 hour until cold.
How to Serve
Before serving, stir the drink to ensure that any settled ingredients are incorporated.
Serve over ice and garnish with a sprinkle of ground cinnamon if desired.
What to Serve with Mexican Horchata
Pair with a delicious Mexican dish, such as:
- Shrimp Tacos with Mango Salsa
- Enchiladas Rojas
- Flautas de Pollo
- Avocado Tostadas
- Chicken Enchiladas Suizas
- Salpicón
How to Store
Like most aguas frescas, this one tastes best when freshly made. However, you can store it in an air-tight bottle or other container for up to 3 days.
The rice solids will settle at the bottom so give the bottle a quick shake or stir before serving.
Tips and Variations
- Using a high-powdered blender will ensure the rice will break down easier and results in a smoother consistency. However, if you don't have a high-powered blender, just be sure to blend for at least 3 minutes.
- If it is still too grainy or sandy after straining, you can strain one more time with the nut milk bag or cheesecloth.
- Soaking the rice is an essential step for a smooth and creamy consistency. My top recommendation is to soak overnight for best results.
- Taste before adding all of the sugar so you don't add too much. Start with ½ a cup, blend and taste. Then, add more as needed.
- If a stronger cinnamon flavor is desired, add ¼ to ½ teaspoon of ground cinnamon when blending.
FAQ
I recommend soaking overnight for the best results, however you can soak for at least 6 hours. I have soaked the rice for only 4 hours before and it doesn't blend as smoothly as when it's soaked longer.
Yes, without the milk this recipe is natural dairy-free and vegan. If you prefer a creamier consistency, you can also add almond milk or evaporated coconut milk.
Long-grain white rice is the type of rice typically used when making agua de horchata. However, short grain white rice can also be used but will yield a thicker result due to its higher level of starch. Other rice varieties, such as basmati, jasmine or brown rice, can also be used but they will impart slightly different textures and flavors.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Horchata Agua Fresca
Equipment
- Mesh strainer
- Cheesecloth or nut milk bag
- Pitcher
Ingredients
- 2 cups long-grain rice
- 2 ½ cups hot water
- 1 medium Ceylon cinnamon stick or half of a large one
- ½ cup cane sugar (plus more to taste)
- 4 cups cold water
- 1 cup ice (plus more for serving)
- 12 oz evaporated milk (optional, see recipe) or 1 ½ cups of whole milk
- ¼ teaspoon ground cinnamon for garnish
Instructions
- Place the uncooked rice in a medium bowl.
- Completely cover the rice with hot water, about 2 ½ cups.
- Cover the bowl and leave the rice to soak in the refrigerator for at least 6 hours but preferably overnight. Soaking will soften the rice, making it easier to blend.
- Pour the soaked rice, cinnamon stick, and water into a blender.
- Add 4 cups of cold water and 1 cup of ice and blend for 2-3 minutes until smooth.
- Pour the blended mixture through a fine mesh strainer lined with cheesecloth or a nut milk bag into a pitcher.
- Squeeze or press the cheesecloth or nut milk bag to get as much liquid from the solids as possible.
- Dispose of the rice solids.
- Stir in ½ a cup of sugar until fully dissolved.
- Taste and add more sugar to your desired level of sweetness.
- If using milk, stir it in at this time. You may also have to add more sugar, but taste the drink again before adding.
- Place the pitcher in the refrigerator for 30 minutes to 1 hour until cold.
- Stir and serve cold over ice. Garnish with a sprinkle of ground cinnamon if desired.
Notes
- If you want to use milk but prefer a dairy-free or vegan option, use almond milk or evaporated coconut milk.
- Cane sugar can also be replaced with monk fruit sweetener, agave syrup or even honey for a slight variation in flavor.
- You can omit the cinnamon stick altogether and substitute with a ½ teaspoon of ground cinnamon when blending.
- If using the cinnamon stick but a stronger cinnamon flavor is desired, add ¼ to ½ teaspoon of ground cinnamon when blending.
Nutrition
Olaechea, Carlos C., "What is Horchata?" Food Network, 12 April 2022, https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-horchata
Ben
Going to make this for the first time and have a quick question. Is the rice blended with the soaking water or strained before going into the blender with only fresh water?
Thank you!
Gemma
Hi Ben, you will add the soaking water along with the soaked rice, cinnamon stick and blend with an additional 4 cups of water.
Jocelyn
So creamy and love that I can make it at home. Thank you!
Gemma
Hi Jocelyn, so glad you liked it!
Katrina
I love the creaminess and such a great balance of rice and cinnamon flavor.
Gemma
So happy you liked it! I love this agua fresca!
Celeste
This is my favorite agua fresca. I always get it at restaurants. I tried out your recipe last week and I am thrilled I can now have it at home. Thank you!
Gemma
Hi Celeste, I am so happy to hear that! I love making it at home too.