Quick and Easy Homemade Horchata

4.6 from 71 votes

Posted April 20, 2020Last Updated December 5, 2024

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Looking for a refreshing and creamy beverage? This easy homemade horchata recipe is perfect! Whether you’re enjoying it on a warm day or as an afternoon treat, this popular Mexican drink is sure to satisfy.

Why You’ll Love This Recipe

If you love horchata, but don’t want to spend a lot of time making it, then this Quick and Easy Horchata is the recipe for you!

So much easier than traditional methods and tastes great.

Josh

If you’ve never had horchata, you might be wondering what exactly it is? Horchata is a Mexican drink made with rice (and sometimes nuts) that is flavored with cinnamon and sweetened with sugar.

The rice or nuts are ground and mixed with water to create a milky looking drink. And my middle son is a huge fan!

He recently came back from serving a church service mission in Mexico, and was so excited to learn how to make horchata. But everyone he asked told him they made it from horchata concentrate.

Then he talked to a local with a taco truck who shared this quick method for making a lot of horchata at once–no cooking and grinding of rice required. I figure if it’s good enough for a Mexican taco truck, it’s good enough for me!

This version of horchata uses just a few simple ingredients, and you probably have many of them in your pantry right now–evaporated milk, sugar, cinnamon and vanilla. And of course, water.

I also blend in a few tablespoons of rice flower (thanks to my friend Claudia for the suggestion) to give the horchata that rice flavor, without the hassle of cooking and grinding rice.

You can add less or more sugar, cinnamon, and vanilla to suit your tastes. And if you can’t find rice flour (I used Bob’s Red Mill), it’s still delicious without.

If you’ve never had horchata, Cinco de Mayo is coming up, and that would be a great time to give this Quick and Easy Horchata recipe a try. My son is certainly happy we can make it at home!

What should I serve with Horchata?

I like to serve horchata with a south of the border recipe. It’s especially fun to serve on Taco Tuesday or Cinco de Mayo.

These are some of our favorite Mexican inspired dishes to enjoy with this horchata.

Pan of enchiladas filled with street corn and cheese, topped with lime wedges. — **Street Corn Enchiladas**

Chorizo Chicken Chili — **Street Corn Enchiladas**

Horchata Ingredients

Collage of ingredients for homemade horchata.

Water: I use tap water or water from the fridge.
Evaporated Milk: Evaporated milk adds a slightly caramelized flavor without the heaviness of cream. Make sure to shake the can well before opening to mix any settled solids.
Sugar: I prefer regular white sugar for this recip. If you prefer less sugar or are watching your sugar intake, you can adjust the amount or substitute with a sweetener like honey or substitute.
Vanilla: Go with pure vanilla extract for the best results, as it truly makes a difference in taste.
Rice Flour: Ensure you use fine rice flour to avoid any grittiness.
Cinnamon: Just a pinch of cinnamon adds warmth and depth to the flavor profile. It’s optional but it is a great addition.

Recipe Tips

To get that silky, creamy texture, make sure to blend the mixture thoroughly.
While you can enjoy this right away, it tastes even better when it’s chilled for at least an hour.
If you prefer your horchata on the sweeter or less sweet side, feel free to adjust the sugar.
Even though it’s a small amount, the cinnamon adds a warm, subtle spice that really takes this drink to the next level. If you love cinnamon, feel free to add a little more!

How to make Homemade Horchata

Step 1

Gather and Measure Your Ingredients: Start by gathering everything you need: 8 cups of water, 1 can of evaporated milk, 1.5 cups sugar, 2 tablespoons vanilla, 2 tablespoons rice flour, and 1/4 teaspoon cinnamon. For accuracy when measuring, I like using a Pyrex measuring cup—especially for the water and sugar.

Step 2

Blend It All Together: Add the water, evaporated milk, sugar, vanilla, rice flour, and cinnamon into your blender. Blend on high for a few minutes, or until everything is well-mixed and smooth. The rice flour helps thicken the mixture, so you want it fully dissolved to avoid any graininess. You’ll know it’s ready when the mixture looks smooth and creamy.

Step 3

Taste and Adjust: If you like your horchata sweeter, you can add a little more sugar. Want a stronger vanilla or cinnamon flavor? Feel free to add another splash of vanilla or an extra pinch of cinnamon. Blend again for a few seconds to mix in any adjustments.

Step 4

Chill the Mixture: While you can drink it right away, this rice milk is best served chilled. Pour the mixture into a pitcher and pop it into the fridge for at least an hour.

This was amazing! My mom and I are big fans of horchata and this tasted better than most restaurants.

Kourtney

FAQs

Can I make this recipe dairy-free?

Absolutely! You can substitute the evaporated milk with any non-dairy milk, like almond milk, coconut milk, or oat milk.

How long does homemade horchata last?

Homemade vanilla horchata lasts about 3-4 days when stored in the fridge in an airtight container. Just be sure to give it a good shake or stir before serving, as the ingredients can settle over time.

Can I add other flavors?

Definitely! You can experiment with adding flavors like almond extract, nutmeg, or even a splash of coconut extract.

Why is my horchata grainy?

Graininess can happen if the rice flour isn’t fully dissolved. Make sure to blend the mixture well to avoid this issue. If you want it extra smooth, you can strain the milk through a fine mesh sieve or cheesecloth after blending.

Be sure to save this Quick and Easy Horchata recipe to your favorite Pinterest board for later.

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