A cold, creamy, cinnamon-forward rice drink — the classic Mexican agua fresca you get alongside tacos. There's no cooking and no dairy: raw rice and cinnamon are soaked, blended, and strained, and the starch from the rice gives it its signature milky body. It's sweet, refreshing, and built for hot weather. The two things that make or break it are a long enough soak (so it blends smooth) and straining well (so it's silky, not gritty).
Ingredients
- 1 cup long-grain white rice
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 4 cups water, divided
- 1/3 cup sugar, or to taste
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup milk or sweetened condensed milk (optional, for a richer version)
- Ground cinnamon, for serving
Instructions
Soak
- Rinse the rice, then combine it with the cinnamon stick and 2 cups of the water in a bowl or blender jar. Soak at least 4 hours, or overnight — the longer it soaks, the smoother and more flavorful the result.
Blend and strain
- Transfer the rice, cinnamon, and soaking water to a blender. Blend on high for 1 to 2 minutes until the rice is broken down as finely as possible.
- Set a fine-mesh sieve lined with cheesecloth (or a nut-milk bag) over a pitcher. Pour the blended mixture through, pressing to extract all the liquid. Strain a second time if it still feels gritty.
Sweeten and chill
- Stir in the remaining 2 cups water, the sugar, vanilla, salt, and milk if using. Taste and adjust sweetness.
- Chill thoroughly. Serve over plenty of ice, with a dusting of ground cinnamon on top.
Variations
- Horchata de almendra — soak 1/4 cup almonds with the rice for a nuttier, richer drink.
- Vegan / dairy-free — skip the milk, or use a splash of oat or almond milk for creaminess.
- Spiced — add a strip of lime zest or a pinch of nutmeg to the soak.
Notes
- The soak is non-negotiable — raw rice won't blend smooth without it, and a short soak gives a thin, under-flavored drink. Overnight is best.
- Strain well — the difference between silky and gritty horchata is the straining. Cheesecloth or a nut-milk bag beats a plain sieve; a second pass helps.
- It separates — rice starch settles as it sits, which is normal. Stir or shake before serving.
- Not a wintery drink — unlike the warm cinnamon drinks, horchata is served cold; it's a summer cooler, tagged accordingly.
Added Oct 26, 2026 · Updated Oct 26, 2026