In my country, we can’t live without rice it’s one of those ingredients that’s on our table every day. What many Cubans don’t realize is that beyond serving it as a side dish, we can also use it to make a refreshing drink perfect for hot days.

Mexican-style horchata is a rice-based beverage. Though this recipe originally comes from Spain (specifically Valencia), it has found a special place in Mexican cuisine, where it’s extremely popular and beloved.

 

 

Ingredients

To prepare Mexican-style horchata, you’ll need simple ingredients you likely already have in your kitchen. Plus, it’s incredibly easy to make. Here’s what you’ll need:

  • 1 cup white rice
  • 1 cinnamon stick (or 1 tsp ground cinnamon)
  • 4 cups hot water
  • 1 cup milk
  • 1 tsp vanilla extract
  • ½ cup sugar (or to taste)
  • Ice, as needed
  • Optional: Condensed milk for a sweeter, creamier touch

 

 

Preparation

Soak the rice: Rinse the rice until the water runs clear. Then, place the rice in a bowl with the cinnamon stick and add 2 cups of hot water. Let it soak for at least 2 hours or overnight. This allows the rice to infuse with the cinnamon’s aroma.

Blend the mixture: After soaking, transfer the rice and cinnamon mixture to a blender. Add the remaining 2 cups of hot water and blend until the rice is completely broken down and the mixture is smooth.

Strain: Use a fine-mesh strainer or cheesecloth to filter the mixture, removing any graininess. The resulting liquid will be the base of your horchata.

Add milk and flavorings: Stir in the milk, vanilla extract, and sugar until fully dissolved. For a sweeter, creamier version, you can add condensed milk to taste though I recommend using as little sugar as possible.

Chill and serve: Refrigerate the horchata for at least 2 hours before serving. Pour over ice, sprinkle a little cinnamon on top, and enjoy!

Mexican-style horchata is a delicious and refreshing drink, perfect to pair with meals or simply to savor on a hot day. Every sip will transport you to the vibrant markets and streets of Mexico.

Beyond its incredible taste, Mexican horchata is also highly photogenic. In today’s photo section, we opted for clarity and brightness the white background highlights the details of the cinnamon, while the contrast between the creamy white horchata and the brown cinnamon makes it look elegant and appealing.

I hope you give this easy recipe a try at home. Capture your own version of horchata and show it off on social media—I’m sure your followers will love both its visual beauty and its refreshing flavor.

Thanks to my time living in Mexico, I discovered this beloved drink. Here, I share the recipe with you, hoping you’ll love it as much as I did when I first tried it in the Yucatán Peninsula.