Horchata

Horchata is Mexico's beloved cinnamon rice drink: creamy, lightly sweet and incredibly refreshing over ice. Made from soaked rice blended with cinnamon and vanilla, this homemade version tastes far better than anything from a bottle.

Prep time

10 mins

Cook time

0 mins

Total time

4 hrs 10 mins

Servings

6 servings

Calories

180

Ingredients

• 200g long-grain white rice
• 2 cinnamon sticks, plus extra for serving
• 1 litre hot water
• 500ml cold water
• 120g sugar, or to taste
• 1 tsp vanilla extract
• Pinch of salt
• Ice, to serve
• Ground cinnamon, for dusting

Instructions

1. Rinse the rice under cold water, then place it in a large bowl with the cinnamon sticks and hot water.
2. Cover and let it soak at room temperature for at least 4 hours, or overnight in the fridge.
3. Transfer the rice mixture, including the cinnamon sticks, to a blender and blend on high for 2 minutes until the rice is well broken down.
4. Strain through a fine-mesh sieve or cheesecloth into a pitcher, pressing to extract all the liquid. Discard the solids.
5. Stir in the cold water, sugar, vanilla and salt until the sugar dissolves completely.
6. Taste and adjust sweetness if needed, then chill for at least 1 hour.
7. Serve over plenty of ice with a dusting of ground cinnamon and an extra cinnamon stick in each glass.

Pro tips

• Long soaking is the secret — it lets the rice and cinnamon fully infuse.
• Blend thoroughly for the creamiest texture before straining.
• For a richer version, replace half the water with milk.
• Keep chilled and drink within 3 days; shake before serving.

Frequently asked questions