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The Story

Horchata is a refreshing drink often associated with Mexico. It’s one in a family of three Mexican Auga Frescas (the others being Tamarindo and Jamaica), but horchata isn’t just a refreshment specific to Mexico. There are all kinds of different versions from all over the world, but all horchata has one commonality–a crushed seed or grain that is steeped in a liquid.

The Mexician version (also the version prominent in the United States) uses long-grain white rice as it’s base paired with cinnamon to get it a fantastic balanced taste. Often seen at taquerias, horchata is a great companion to a nice burrito or taco.  


Thoughts Before Starting

  • If you’d like a sweeter drink, add some more sugar (we recommend starting with a ¼ c but you can’t go wrong)
  • Cheesecloth and/or a fine sieve make this process a lot easier

Prep Work

  • Gather all the ingredients before starting the process.
  • Rinse the white rice


  1. Pour the rinsed white rice and 1 cinnamon stick into a blender with 4 cups of water–pulse the blender everything’s coarsely ground (use the cinnamon stick as a reference to gauge if it’s blended enough)
  2. Transfer the mixture to a large bowl and add another 4 cups water
  3. Let everything sit covered at room temperature for 3 hours 
  4. After the mixture has sat, use an immersion blender to puree it until smooth
  5. Strain through cheesecloth and/or a fine sieve into a serving pitcher
  6. Mix in the sugar and let the horchata chill in the refrigerator
  7. Stir well before serving, and pour into ice-filled glasses
  8. You can garnish the drink with a cinnamon stick and a dusting of ground cinnamon

Spice it up

  • If you want a little more cinnamon flavor, add some ground cinnamon before putting the Horchata into the refrigerator or add another cinnamon stick with the rice.

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