Refreshing chilled rice water with cinnamon and vanilla.
About this recipe
Agua de horchata is the queen of Mexican aguas frescas: a wonderfully refreshing drink made from rice soaked with cinnamon, then blended, strained and sweetened with sugar and a splash of vanilla. Served ice-cold, it is the perfect companion to any Mexican meal, from street-side tacos to a full family spread. Creamy, fragrant and utterly thirst-quenching.
History & Origin
Mexican horchata water descends from Valencian horchata made with tiger nuts, but in Mexico it was completely reinvented by replacing tiger nuts with rice, a more accessible ingredient in New Spain. Its Mexican origins date back to the colonial period, when Spanish friars adapted their recipes with available ingredients, adding Ceylon cinnamon and Mexican vanilla. It is the undisputed queen of aguas frescas and can be found in virtually every fonda, taqueria and comida corrida in the country, served in large glass vitroleros alongside hibiscus and tamarind waters. A curious fact is that in some south-eastern states coconut or melon is added, and in Mexico City there is a tradition of blending it with strawberries to create the popular horchata with strawberry.
Estimated cost
£9.12
Total cost
£1.14
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
158
Calories
2g
Protein
26g
Carbohydrates
1.5g
Fat
1g
Fibre
41mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Soak the rice with the cinnamon stick in 1 litre of water for at least 4 hours, or ideally overnight in the fridge.
💡 The longer the rice soaks, the creamier and more flavourful the horchata will be.
- 2
Blend the soaked rice with its water and the cinnamon for 3-4 minutes at maximum speed until as fine as possible.
- 3
Strain the mixture through a fine sieve or muslin cloth, pressing well to extract all the liquid. Discard the pulp.
- 4
Add the remaining litre of water, the sugar, vanilla and evaporated milk. Stir vigorously until the sugar has completely dissolved.
- 5
Taste and adjust the sweetness to your liking. Refrigerate until thoroughly chilled.
- 6
Serve in tall glasses with plenty of ice. Stir before pouring each glass, as the rice tends to settle at the bottom.
💡 In Mexican fondas, horchata is served from large glass pitchers and stirred with a big ladle before each serving.
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