Horchata - Ground Rice Drink

Horchata is the creamy, cinnamon-scented rice drink you find in every taqueria and Mexican restaurant. Making it at home takes a little patience (the rice soaks overnight) but the result is so much better than anything from a bottle.

Long grain rice sits in hot water overnight. That soak softens the grains so they blend down completely the next day. You process the soaked rice with fresh water and milk in a blender until the rice is fully ground, then stir in sugar, vanilla extract, and cinnamon.

Straining through cheesecloth or a fine sieve is what gives horchata its signature silky texture. All the gritty rice particles get caught, leaving behind a smooth, milky liquid that tastes like liquid cinnamon rice pudding.

Serve it ice-cold over plenty of ice. On a hot day, nothing else comes close.

Kitchen Tips

• Don’t skip the overnight soak. Unsoaked rice won’t break down fully and leaves a gritty drink no matter how long you blend
• Blend in two batches as the recipe suggests. Overloading the blender leaves unground rice at the bottom
• Strain twice if the first pass is still grainy. The smoother the strain, the better the horchata
• Stir well before serving since the rice starch settles to the bottom as it sits

Variations

• Use coconut milk instead of regular milk for a dairy-free, tropical horchata
• Add a handful of blanched almonds to the blender for a richer, nuttier version (traditional in some regions)
• Stir in a shot of rum or Kahlua for an adult horchata cocktail