Horchata in Mexico is usually made of rice, cinnamon and vanilla. In the south of the country you can also find almond and coconut Horchata and in some regions in Central Mexico there is an Horchata made of dried cantaloupe seeds. Some cooks use milk with Horchata while others prefer not to add it. I like to add 1 cup of whole milk.

Mely Martinez

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Agua de Horchata Recipe


  • 2 cups of long grain rice
  • 1 stick of cinnamon
  • 4 cups of hot water
  • 6-8 cups of extra water to finish the drink
  • 1 cup of milk (optional)
  • ¾ cup of sugar or more if you like your drinks sweeter
  • 2 teaspoons of vanilla
  • Ice Cubes


Place the rice and cinnamon stick in a large glass bowl. Add the 4 cups of hot water. Cover with a dish or plastic wrap and let it soak overnight.

The next day place the rice, cinnamon, and water mixture in your blender and process it until becomes a smooth watery paste.

Using a colander, strain the mixture into a wide-mouth pitcher while stirring the mixture to help the liquid to pass through.

Add milk (optional), vanilla and the rest of the water (6-8 cups). Stir in sugar to suit your taste. Refrigerate. Stir before serving since the rice mix tends to settle at the bottom. Serve with ice cubes.

Buen Provecho and keep enjoying your Summer and the many things it brings to your life!


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