Authentic Horchata Recipe

Horchata is one of those things that feels simple until you start paying attention to how it’s made. I think about it every time I grab a cup before walking around a swap meet in Los Angeles. Just a quick stop at a stand, a plastic cup sweating in my hand,and something cold and refreshing to sip while moving from aisle to aisle. It’s practical, refreshing, and quietly satisfying, which honestly matches the drink itself. 

What makes this horchata special is the care behind it. Toasting the rice and cinnamon sticks in the oven before blending doesn’t sound like much, but it changes everything. The rice picks up a light nuttiness, the cinnamon softens and deepens, and the whole drink ends up warmer and more layered without being heavy. You can let the rice and cinnamon sticks soak for four hours to up to 2 days in the fridge; I’ve found a sweet spot at about 24 hours. The rice is soft enough to blend easily but not so soft it falls apart at the touch.  

When choosing your evaporated and sweetened condensed milks, don’t overthink it. Grab what you see at the store. For a non-dairy version, they even sell oat-based sweetened condensed milk and evaporated milks at places like Sprouts. Remember, with all this sweetness, the pinch of salt at the end is absolutely crucial for balance.  

Give this horchata a try to serve to family and friends over the holidays, mix with a shot of espresso to make delicious horchata lattes, or to keep all to yourself.  

Horchata Recipe