The Best Mexican Cinnamon Horchata

If you’ve always loved horchata but didn’t enjoy the grainy finish, this version will win you over. Using cooked rice gives you a super smooth, creamy, and refreshing horchata that’s just as authentic in flavor but even more enjoyable to drink.

What is Horchata?

Horchata is a classic Mexican drink made from rice, cinnamon, and milk that’s naturally sweet and refreshing. Traditionally, horchata is prepared by soaking raw rice with cinnamon sticks, then blending and straining it. While delicious, it often leaves a bit of gritty, sandy texture from the raw rice.

This horchata recipe uses cooked rice

This recipe is special because it uses cooked rice instead of raw rice. That little switch makes a big difference—you get the same sweet, spiced flavor without the graininess. The drink turns out much smoother, creamier, and lighter on the palate.

Why You’ll Like This Recipe

1. No gritty texture—the cooked rice blends into a silky base.
2. Easy to make with leftover rice (a great way to use up extra!).
3. Same nostalgic flavor as traditional horchata, but creamier.
4. Naturally gluten-free and dairy can be swapped for plant-based milk if you prefer.

Ingredients and Substitutions

1. Cooked rice – Use plain white rice (jasmine or long grain works best). Avoid seasoned rice.
2. Milk – Whole milk gives a richer texture, but you can use almond, oat, or coconut milk for a dairy-free option.
3. Cinnamon – Ground cinnamon is easier to blend, but you can steep a cinnamon stick for extra flavor.
4. Vanilla extract – Adds depth and warmth.
5. Sugar – White sugar is classic, but you can use honey, agave, or coconut sugar for a natural sweetener.
6. Water – To thin the horchata to your desired consistency.

Tips for Success

1. Use freshly cooked or leftover rice, but avoid rice that’s been heavily salted or seasoned.
2. For extra creaminess, add a splash of sweetened condensed milk.
3. Always chill before serving—horchata tastes best very cold.
4. Shake or stir before serving since some settling may occur.

Frequently Asked Questions

1. Can I use brown rice instead of white rice?
Yes, but the flavor will be nuttier and the drink won’t be as smooth. White rice is traditional for a cleaner flavor.
2. Do I have to strain it?
Yes—straining is what makes horchata smooth and creamy instead of gritty. If you want it really silky, strain it twice or three times. A nut milk bag works best for catching fine rice particles.
3. Can I make horchata without dairy?
Definitely! Use almond, oat, or coconut milk. Sweetened condensed coconut milk also works beautifully for extra creaminess.
4. How long does horchata last in the fridge?
It keeps well for up to 3–4 days in a sealed container. Give it a shake before serving since some separation is normal.
5. Can horchata be frozen?
Yes—freeze it in ice cube trays, then blend or shake with fresh milk when ready to serve. This way, it won’t dilute the flavor.

My kids love this Mexican Horchata so much that they will choose this over an ice cream? (Should I be worry ?)