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Mexico (agua fresca tradition) · Mexican

Horchata (Mexican Rice & Cinnamon Cooler)

The creamy, cinnamon-scented rice drink of Mexico: soaked rice blended with cinnamon, sweetened and chilled. No cooking, no dairy needed — just soaking, blending and straining.

By Table & Traditions Editors

Published June 21, 2026

A glass of creamy white horchata over ice dusted with ground cinnamon, a cinnamon stick resting in it and a jug behind, warm light.

Horchata is the milky-white agua fresca beside the ruby jamaica on every Mexican taquería counter. The Mexican version is built on rice and cinnamon — soaked, blended and strained into a sweet, creamy, dairy-free cooler. The name and idea travel: Spain's horchata is made from tigernuts (chufa), but in Mexico it's rice, cinnamon and a whisper of vanilla.

Yield
Serves 6 (makes ~1.5 L)
Prep
10 min, plus soaking
Cook
0 min
Total
10 min active, plus overnight soak
Difficulty
Easy

Horchata is the milky-white agua fresca on every Mexican taquería counter — soaked rice blended with cinnamon and a whisper of vanilla, strained into a sweet, creamy, dairy-free cooler. No cooking required, just soaking, blending and straining.

Soak the rice (raw)

Rinse the rice and soak it with a broken cinnamon stick in part of the water, at least four hours or overnight. Soaking softens the grains and releases their starch — and that starch is what gives horchata its creamy body without a drop of dairy.

Blend smooth, then strain well

Blend the soaked rice and cinnamon a full minute or two until as smooth as possible, rest it so the grit settles, then strain through a fine sieve or cheesecloth. Straining well is the whole difference between silky and gritty.

Dilute, sweeten, chill

Add the rest of the water, the sugar and vanilla, and adjust to taste. Serve very cold over ice with a dusting of cinnamon — the classic cooling partner to spicy tacos. Blend in almonds for a richer version. More in the Drinks guide.

Ingredients

Serves
6
  • 1 cup long-grain white rice
  • 1 cinnamon stick (Mexican canela if you can)
  • 1.25 L water, divided
  • 1/2 cup sugar, or to taste
  • 1 tsp vanilla extract
  • optional 1/2 cup almonds or 1/2 cup evaporated/condensed milk for extra richness
  • ground cinnamon and ice, to serve

Method

Tap a step’s number to check it off as you go.

  1. Rinse the rice, then soak it with the broken cinnamon stick (and almonds, if using) in 750 ml water at least 4 hours or overnight.

    Why: Soaking softens the rice so it blends to a smooth liquid and releases its starch — that starch is what gives horchata its creamy body without any dairy.

  2. Blend the soaked rice, cinnamon and soaking water until very smooth (1–2 minutes), then let it rest 10 minutes.

    Why: A long blend breaks the rice down as finely as possible for a creamier drink; resting lets the finest grit settle so straining is easier.

  3. Strain through a fine sieve or cheesecloth into a jug, add the remaining water, sugar and vanilla, and stir. Chill and serve over ice, dusted with cinnamon.

    Why: Straining well is the difference between silky and gritty horchata; diluting and sweetening after blending lets you adjust the body and sweetness to taste.

A quick, anonymous tap — no review needed.

Variations

  • Rich (almond or milk)

    Blend in almonds (soaked with the rice) or stir in a little evaporated milk for a creamier, more indulgent horchata.

  • Coconut

    Add a little coconut milk for a tropical, extra-creamy version.

  • Horchata de chufa

    For the Spanish original, use soaked tigernuts (chufa) instead of rice — nuttier and the traditional Valencian drink.

Serving & Storage

Serve very cold over ice with a dusting of cinnamon on top. Creamy, sweet and soothing, it's the classic cooling partner to spicy Mexican food.

Pairs with: Tacos al pastor, Tamales, Enchiladas, Spicy salsas.

Storage: Keeps 3–4 days in a sealed jug in the fridge. The rice solids may settle, so stir or shake well before serving.

Nutrition

Per serving (1 glass (~250 ml))

Calories
130
Protein
1 g
Carbs
29 g
Fat
0 g
Fiber
0 g
Sugar
17 g
Sodium
5 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Do I have to cook the rice?

No — that's the beauty of it. The rice is soaked raw, then blended and strained. The starch released from the soaked, blended rice is exactly what makes horchata creamy without any cooking and without dairy.

Why is mine gritty?

Either the rice wasn't soaked long enough or blended finely enough, or it wasn't strained well. Soak at least 4 hours (overnight is better), blend a full 1–2 minutes, let it rest, and strain through a fine sieve or cheesecloth — twice if needed.

Is horchata dairy-free?

The classic Mexican rice horchata is naturally vegan and dairy-free — its creaminess comes from rice starch. Some versions add milk for extra richness, but you don't need it at all.

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Further reading