Method

  1. Soak the rice and cinnamon

    Place 185 g of long-grain white rice in a large bowl. Break 6 g of cinnamon sticks into a few pieces, add them to the bowl, and pour in 720 ml of water for soaking. Stir once, cover loosely, and let the mixture stand at room temperature for 3 hours, until the rice looks chalky and breaks more easily between your fingers.

    3:00:00

  2. Blend until finely ground

    Transfer the soaked rice, cinnamon, and all of their liquid to a blender. Blend on high for 60 to 90 seconds, stopping once to scrape down the sides if needed, until the liquid is opaque and the rice particles are very fine. Work in batches if the blender is more than two-thirds full.

    01:30

  3. Strain for a smooth texture

    Strain for a smooth texture during preparation

    Set a fine-mesh strainer lined with dampened cheesecloth over a large pitcher. Pour in the blended mixture in stages and let it drain. Press gently with a spoon, but do not force the rice paste through the cloth. Strain the liquid a second time if it still feels gritty, then discard the solids.

  4. Sweeten and serve

    Stir 480 ml of water for finishing, 120 ml of pasteurized whole milk, 100 g of granulated sugar, and 7.5 ml of vanilla extract into the strained rice liquid until the sugar dissolves completely. Taste and stir for another 30 seconds if any crystals remain on the bottom. Stir once more just before pouring, then serve immediately in glasses over ice cubes (optional).

Cook's noteFor the cleanest texture, let gravity do most of the straining. Pressing hard pushes fine rice paste through the cloth and makes the drink feel chalky.

Smart Substitutions

  • No whole milk? Use the same amount of 2% milk for a lighter finish or unsweetened oat milk for a dairy-free variation.
  • No cinnamon sticks? Use ground cinnamon and strain the drink twice through tightly woven cheesecloth.
  • Prefer piloncillo? Replace the granulated sugar with finely grated piloncillo and stir until every grain dissolves.
  • Want a richer style? Replace part of the finishing water with an equal amount of evaporated milk.

Tips and Variations

  • Mexican or Ceylon cinnamon gives a softer, more floral spice than cassia cinnamon.
  • Keep the blender below two-thirds full so the rice mixture can circulate and grind evenly.
  • Stir the pitcher immediately before pouring because fine rice sediment naturally settles.

What Went Wrong?

  • Horchata feels gritty Strain it again through dampened cheesecloth and avoid pressing rice paste through the weave.
  • Drink is too thick Stir in water a splash at a time until it pours easily but still tastes creamy.
  • Cinnamon tastes harsh Use Mexican or Ceylon cinnamon next time and remove any coarse bark fragments during straining.
  • Sugar collects on the bottom Keep stirring until the pitcher base feels smooth when scraped with a spoon.

Nutrition Estimate

Calories145
Protein3 g
Carbs36 g
Fat1 g
  • Fiber: 0 g per serving
  • Sodium: 25 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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FAQ

Why does horchata separate after it is poured?Rice particles are heavier than water, so a little settling is normal. Stir the pitcher just before serving for an even texture.
Is Mexican horchata the same as Spanish horchata?No. Mexican horchata is commonly rice-based and flavored with cinnamon, while Spanish horchata is traditionally made from tiger nuts.
Can I make this horchata without dairy?Yes. Replace the whole milk with unsweetened oat milk, or use additional water for a leaner, more rice-forward drink.