Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This delicious agua de horchata tastes just like traditional Mexican horchata. Rice milk mixed with sugar, vanilla, and cinnamon gives this drink its famous creamy texture and sweet flavor. Perfect for a tasty dessert, or for a themed dinner!

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Place uncooked rice in a blender; cover and blend until powdery (some of the rice will look finely chopped). In a medium bowl combine blended rice, the 1-1/4 cups warm water, the almonds, the 3 inches stick cinnamon, and, if desired, lime peel. Cover and let stand at room temperature overnight.

  • Transfer mixture to a blender. Add 2 cups of the remaining water. Cover and blend until mixture is smooth.

  • Line a fine-mesh strainer with two layers of 100-percent-cotton cheesecloth. Pour rice mixture through cheesecloth. When liquid has passed through, gather the cheesecloth and squeeze the remaining liquid into the bowl. Discard solids.

  • Transfer strained liquid to a pitcher or large bowl. Stir in the remaining 2 cups water, the sugar, and vanilla. Serve immediately over ice. If desired, garnish with additional stick cinnamon. (To serve warm, transfer to a medium saucepan and cook over medium heat until heated through.)


You can cover and store the Horchata in the refrigerator for up to 3 days before serving.

Nutrition Facts

224 calories; fat 5g; carbohydrates 45g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 38g; protein 2g; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 16.1mcg; sodium 12mg; potassium 76mg; calcium 30.3mg; iron 0.5mg.