Horchata is a popular Mexican sweet drink that tastes a lot like rice pudding with cinnamon. It’s creamy, refreshing and super easy to make. While horchata is usually a nonalcoholic drink you can also find many “spiked” versions out there as well. So, in addition to this easy horchata recipe, I’ll share my favorite way to add a little alcohol.

Related: Next up, learn to make Mexican Coffee or an Iced Chai Latte.

Ingredients

• Rice
• Water
• Milk
• Vanilla extract
• Cinnamon
• Granulated white sugar

Directions

First, cook the rice and allow it to cool. Then add the rice and water to a blender and blend for one minute. Let rice and water sit in the blender for 2 hours and up to overnight.

Using a fine mesh strainer, strain the rice water. Add rice water, milk, sugar, cinnamon and vanilla. Blend for 30 seconds. Serve over ice.

Tips & Notes

• To make a delicious spiked version, add 3 ounces RumChata to your iced horchata.
• If you’re making the spiked version, I would personally enjoy it without sugar, since the RumChata is already so sweet. I’m a fan of semi-sweet cocktails, and you can always add more sugar later if you choose to!
• You can use any kind of milk in this recipe! I usually use 2% dairy milk but a milk alternative like soy or oat milk will work just as well.
• Store any leftover horchata in the refrigerator in a covered container for at least 3 days. If you notice the cinnamon settling at the bottom, give it a good stir before pouring over ice to serve.

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