Agua de Horchata is a sweet, creamy beverage served in many Latin American countries. This version is from Mexico, and it’s so refreshing with tacos, burritos, and fajitas.

A glass of Agua de Horchata.
Table of Contents
  1. Ingredient notes
  2. Step-by-step instructions
  3. Recipe tips and variations
  4. Agua de Horchata (Rice Water) Recipe

Ingredient notes

  • Water: To speed up the initial soak, use 3 cups boiling water and reduce the soaking time to 1 hour.
  • Cinnamon: ½ teaspoon ground cinnamon may be substituted for the cinnamon sticks (or add more to taste at the end).

Step-by-step instructions

  1. In a medium bowl, add water, rice, and cinnamon sticks. Soak for 2 hours. Transfer to a blender and process until smooth (do not remove the cinnamon sticks).
  2. Pour through a fine-mesh strainer. Stir in sweetened condensed milk, vanilla and the remaining 2 cups water. Serve over ice or chill until serving time.
A jug of Agua de Horchata.

Recipe tips and variations

  • Yield: This recipe makes 6 (1-cup) servings.
  • Storage: Store covered in the refrigerator for up to 4 days.
  • Make ahead: The rice can be soaked up to 12 hours in advance in the refrigerator.
  • Horchata with oats: 1 cup of rolled oats may be substituted for the rice. That’s just another way they make it in Mexico.

More Mexican recipes

A glass of Agua de Horchata.

Agua de Horchata (Rice Water)

Agua de Horchata is a sweet, creamy beverage served in many Latin American countries. This version is from Mexico, and it’s so refreshing with tacos, burritos, and fajitas.
5 from 5 votes
Cook Time 2 hrs 10 mins
Total Time 2 hrs 10 mins
Servings 6 servings (1 cup each)
Course Drinks
Cuisine Mexican
Calories 332

Ingredients 

  • 5 cups water divided (see note 1)
  • 1 cup long-grain white rice
  • 2 cinnamon sticks broken (see note 2)
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract

Instructions 

  • In a medium bowl, add water, rice, and cinnamon sticks. Soak for 2 hours. Transfer to a blender and process until smooth (do not remove the cinnamon sticks).
  • Pour through a fine-mesh strainer. Stir in sweetened condensed milk, vanilla and the remaining 2 cups water. Serve over ice or chill until serving time.

Notes

  1. Water: To speed up the initial soak, use 3 cups boiling water and reduce the soaking time to 1 hour.
  2. Cinnamon: ½ teaspoon ground cinnamon may be substituted for the cinnamon sticks (or add more to taste at the end).
  3. Yield: This recipe makes 6 (1-cup) servings.
  4. Storage: Store covered in the refrigerator for up to 4 days.
  5. Make ahead: The rice can be soaked up to 12 hours in advance in the refrigerator.
  6. Horchata with oats: 1 cup of rolled oats may be substituted for the rice. That’s just another way they make it in Mexico.

Nutrition

Serving: 1cupCalories: 332kcalCarbohydrates: 62gProtein: 7gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 96mgPotassium: 288mgFiber: 1gSugar: 36gVitamin A: 180IUVitamin C: 2mgCalcium: 214mgIron: 1mg
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