BEST Horchata Recipe (Creamy, Easy & Delicious Drink Recipe!)

I perfected a Creamy Horchata using simple pantry staples and a little secret trick that makes it effortless to turn into a cocktail.

I never thought a simple drink could surprise me like this BEST Horchata did. It’s that kind of Creamy Horchata that slips down smooth but hits you with bold cinnamon, you know, from real cinnamon sticks and a touch of sweetened condensed milk for a milky pop.

I like to bring out a big Horchata Pitcher when friends come over and watch them guess what made it so rich. It’s easy but kinda clever, not flashy, and honestly I mess it up sometimes then still everyone wants more.

Makes you want to taste and figure out what the fuss is about.

Ingredients

• Long grain rice: adds body and carbs, mild flavor, little protein or fiber.
• Cinnamon sticks: warm, aromatic, adds subtle spice and sweetness, tiny antioxidants.
• Granulated sugar: pure carbs, makes it sweet fast, no vitamins, use less.
• Sweetened condensed milk: very sweet and thick, adds creaminess plus extra calories.
• Whole milk: gives creaminess, calcium and protein, richer than plant milks, higher fat.
• Vanilla extract: tiny amount adds warm aroma and flavor, not much nutrition.
• Blanco rum or tequila: boozy option for adults, ups calories and changes flavor.

Ingredient Quantities

• 1 cup long grain white rice, rinsed
• 4 cups water, divided
• 1 to 2 cinnamon sticks
• 1/2 cup granulated sugar
• 1/3 cup sweetened condensed milk
• 1 cup whole milk or milk of choice
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• Ice cubes, for serving
• Ground cinnamon, for sprinkling
• Optional 1/2 cup blanco rum or 4 ounces tequila for a cocktail twist

How to Make this

1. Rinse 1 cup long grain white rice under cold water until water runs clear, then place the rice in a bowl with 2 cups of the 4 cups water and 1 to 2 cinnamon sticks; cover and let soak at room temp for at least 4 hours or overnight for best flavor.

2. After soaking, transfer the rice, cinnamon sticks and soaking water to a blender, add the remaining 2 cups water, and blend on high until mostly smooth (about 1 to 2 minutes).

3. Strain the blended mixture through a fine mesh sieve, cheesecloth or nut milk bag into a pitcher, pressing or squeezing the solids to get as much liquid out as you can. Don’t worry if a little grit remains, we’ll settle it.

4. Add 1/2 cup granulated sugar, 1/3 cup sweetened condensed milk, 1 cup whole milk (or milk of choice), 1 teaspoon pure vanilla extract and 1/8 teaspoon salt to the strained liquid; stir vigorously until sugar is fully dissolved.

5. Taste and adjust sweetness or milkiness if needed, adding a touch more sugar or milk if you like it richer.

6. Cover the pitcher and chill in the fridge for at least 1 hour, longer is better (overnight mellows cinnamon flavors and removes more grit).

7. Before serving, give the horchata a quick stir, then fill glasses with ice cubes and pour the horchata over the ice.

8. Sprinkle ground cinnamon on top of each glass for garnish and extra cinnamon kick.

9. For a cocktail twist: stir 1/2 cup blanco rum or 4 ounces tequila into the whole pitcher (or add about 1 to 2 ounces per serving) after chilling, then serve over ice.

Equipment Needed

1. Large bowl for rinsing and soaking the rice
2. Blender (high speed preferred)
3. Fine mesh sieve, or cheesecloth / nut milk bag for straining
4. Large pitcher or jar for mixing and chilling
5. Measuring cups and spoons
6. Whisk or wooden spoon for stirring until sugar dissolves
7. Rubber spatula or the back of a spoon to press/squeeze solids
8. Glasses and ice tray for serving, plus a small pinch bowl for ground cinnamon

FAQ

BEST Horchata Recipe (Creamy, Easy & Delicious Drink Recipe!) Substitutions and Variations

• Rice: swap long grain for medium‑grain or jasmine rice for a silkier, slightly fragrant horchata; brown rice works too but soak it way longer (8‑12 hrs) and expect a nuttier, less sweet result.
• Sugar: replace granulated sugar with light brown sugar for a toasty note, or use honey/agave (start with 1/3 cup and taste, it’s sweeter and adds flavor).
• Sweetened condensed milk: use 1/2 cup evaporated milk plus about 1/3 cup sugar warmed so the sugar dissolves, or use canned sweetened coconut milk for a dairy‑free, tropical twist.
• Whole milk: swap with oat milk for creaminess, almond milk for a lighter result, or use half‑and‑half if you want it extra rich and dessert‑like.

Pro Tips

– Toast the rice and cinnamon sticks first in a dry skillet until they smell nutty, then cool before soaking. It gives a deeper, more caramel like flavor that you wont get from raw rice.

– If you plan to soak more than 8 to 12 hours put the bowl in the fridge, otherwise it can start to ferment and taste off. Overnight at room temp is ok for many kitchens but when in doubt chill it.

– Double strain and let the pitcher rest in the fridge so any grit settles to the bottom. Pour from the top into glasses or run the liquid thru a coffee filter or fine cheesecloth one more time if it still feels sandy. Press the solids gently in the bag, dont squeeze like mad or the drink can get gummy.

– When adding rum or tequila, add it to each glass to taste rather than dumping it into the whole pitcher right away. Start with about 1 ounce per serving, you can always add more, but you cant take it away.