Drinks, Quick and Easy, Vegetarian

Horchata is a rice-based drink from Mexico. While horchata is not traditionally dairy-free this horchata recipe is dairy-free! This recipe has has rice, toasted almonds, brown sugar and vanilla! P.S. If you’re looking for a take on this recipe, check out my recipe for Horchata Coffee! 


The First Time I had Horchata

When I first moved to Los Angeles, I’m not gonna lie, I wasn’t super familiar with different types of Mexican food. Living in South Florida, the food that was there was mostly from the Caribbean and South America. But soon after moving here, I quickly learned the difference of Mexican food from Jalisco, Sonora, Colima and Mexico City. It was fascinating to understand and eat my way through the different regions. Mexican food immediately became my next-in-line favorite behind Peruvian food. I’m a bit bias 🙂

One drink that has quickly won my heart is agua de horchata. At most taquierias, it’s made close to this way but with a can of sweetened condensed milk and evaporated milk. You can do this, too, if you like. I would just say to eliminate the brown sugar and add those two in addition to these ingredients. It will definitely be milkier. I love this version because it’s dairy-free and I find it a bit lighter and more refreshing.



Where is Horchata from?

Horchata is made in Central America, Spain and Mexico. All of these countries make versions that are slightly different from the other. The one we’re making mostly resembles the Mexican version but even within Mexico it can vary.


What is Horchata?

While versions vary, Horchata in Mexico is always a rice-based drink. This version you see here consists of rice, toasted almonds, cinnamon sticks, brown sugar, salt and a bit of vanilla, All of these ingredients are soaked in water for about 4 hours or overnight. This softens all of the ingredients and then when it’s blended, it all marries together. Run it through a strainer and you have a delicious aqua fresca!

What’s Is Horchata Made Of?

  • White Long-Grain Rice. You don’t want long grain rice such as basmati or jasmine. I find them too fragrant and they impart their flavor on the horchata.
  • Slivered Almonds. I tested this recipe where I toasted ALL of the almonds and found that it made the horchata taste too much like almonds. So, now the recipe you see below, only toasts 1/4 cup. I found that to be the perfect amount.
  • Brown Sugar. I found that a lot of traditional Mexican recipes used piloncillo sugar. Since piloncillo sugar can be difficult to find, I found that brown sugar gives a comparable flavor. It’s rich and delicious.
  • Cinnamon Sticks. You can’t have horchata without the flavor of cinnamon. Whole Mexican cinnamon sticks are preferred.
  • Kosher salt. Like any sweet item, we need a bit of salt to balance out the flavors. You can’t taste it at all.
  • Vanilla Extract. I used a small amount of vanilla extract. There’s just a hint of the flavor.
  • Filtered Water. If the water from your tap “tastes” like tap water then definitely use filtered water. I do always and it makes all the difference.


How to Make Horchata

  1. Toast the almonds. Horchata ingredients are simple. This step is my favorite. Remember, we’re only toasting a small amount of the almonds. As a result, it’ll add the absolute best amount of toasty flavor. Pour them to a large bowl.
  2. And then add in the rest of the almonds, rice, cinnamon sticks, vanilla and salt.
    Pour in the filtered water.
  3. Allow everything to soak for at least 4 hours. I soaked mine for about 6 hours. If you want to store it overnight, I would cover the mixture and stick it in the fridge.
  4. Pour the mixture into the blender. I had to do this in two batches since my blender wasn’t big enough.
  5. Place a sieve over a bowl and pour it the horchata through it. As a result, it will eliminate a good amount of the pulp.
  6. *Options* I wanted it silky smooth so I passed it through a nut bag. This step is optional.
    You could also nestle two sheets of cheese cloth on a sieve and pour it through there.
  7. Add ice cubes to glasses.
  8. Pour the horchata in the glasses and top with a bit of cinnamon.


Frequently Asked Questions and Answers

A lot of people want to know, does horchata have dairy? does horchata have milk? The answer isn’t a total simple one. There are recipes that include dairy (mainly evaporated milk and/or sweetened condensed milk. This recipe for horchata drink is totally dairy-free. If you want to make it creamier, you’re more than welcome to add a can of evaporated milk to the mixture and stick it in the fridge to soak.


Horchata Recipe

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 3 minutes
Soaking Time 5 hours
Total Time: 5 hours 13 minutes
Serving Size: 8
Calories: 108kcal
Horchata is a rice-based drink from Mexico. While horchata is not traditionally dairy-free this recipe is dairy-free! This recipe has has rice, toasted almonds, brown sugar and vanilla!  


  • 1 1/2 cups (6.5 ounces) blanched almonds, divided
  • 2 1/2 cups (17.5 ounces) uncooked white rice
  • 3 whole cinnamon sticks
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract , (or 1/2 teaspoon vanilla paste)
  • 1/4 teaspoon kosher salt
  • 10 cups filtered water


  • In a medium skillet, set over medium-low heat, add 1/4 cup blanched almonds. Toast the almonds until medium golden brown, about 3-5 minutes, tossing them every so often.
  • Transfer the toasted almonds and untoasted almonds to a large bowl. Pour in the white rice, cinnamon sticks, browns sugar, vanilla extract, salt and filtered water. Mix everything up until combined and cover the bowl. Let sit at room temperature for 5 hours. Or overnight in the fridge.
  • Depending on the size of your blender, you may need to do this in batches. Transfer the horchata mix (including the cinnamon sticks) to your blender (adding what will fit, giving room at the top for blending). Blend for about 1 minute, until the horchata turns cloudy and white. Pour through a mesh strainer into a bowl to catch the majority of the nut pulp.
  • Place a nut bag in the center of a bowl and pour the once-strained mixture into the nut bag. This will eliminate the majority of the grit from the horchata and make it silky smooth. Gently squeeze the nut bag so the horchata runs out.
  • Continue this process until you work with the rest of horchata mixture. Serve over ice and top with a dusting of ground cinnamon


Alternative Straining Methods: 
I passed the horchata through a medium mesh strainer. And then poured it through a nut bag. If you don't have a nut bag, you can simply use a fine-mesh strainer. OR you could use place a few layers of cheese cloth nestled in a medium-mesh strainer. 
To Store: 
This horchata will keep in the fridge for up to 1 week. Just be sure to stir it vigorously before serving. 
Fine Mesh Strainer | Pyrex Bowl Set with Lids | High-Powered Blender (Splurge) | High-Powered Blender (Budget) | Nut Bag
CuisineAmerican, Central America, Mexican
Keywordhorchata, horchata drink, horchata recipe, mexican horchata, what is horchata
Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 96mg | Potassium: 37mg | Fiber: 1g | Sugar: 27g | Calcium: 36mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen


If you end up making this recipe, let me know on Instagram! 


Looking for more Latin-inspired recipes? Here are some of my favorites:

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Leave a Reply

  • Reply Taelor February 13, 2020 at 4:16 pm

    Your glasses are so cute! Where are they from?

  • Reply Rachel February 1, 2020 at 7:32 am

    5 stars
    Love this recipe, thanks for sharing! I had a version in Spain that was perfect for the hot weather.

  • Reply Anjali Khatr January 30, 2020 at 11:20 am

    5 stars
    I miss drinking Horchata in Texas. Thanks for this!

    Is there a way to use the pulp? Like in another recipe or something?

    • Reply Adrianna Adarme January 30, 2020 at 11:34 am

      I’ve never used it for anything since it’s raw rice.

  • Reply Gabrielle January 29, 2020 at 1:35 am

    I’ve always wanted to try horchata but whenever I’ve seen it at café’s/restaurants its been the dairy-based kind, and I have a dairy sensitivity. Thanks so much for this recipe; now I can make it myself!!

  • Reply capresso espresso April 18, 2013 at 4:29 am

    You have made some decent points there. I looked on the net for additional
    information about the issue and found most people will go along with your views on this web site.

  • Reply dana October 16, 2012 at 7:40 pm

    Am i supposed to blend the cinnamon sticks.in the blender too? Can’t wait to taste the finished product!

  • Reply Alejandra June 7, 2011 at 12:34 pm

    Love horchata. This sounds perfect for a mexican fiesta themed graduation party my friend is having this weekend.

  • Reply Mary Elle December 16, 2010 at 10:46 am

    I’m looking for a more efficient way to strain the rice mix rather than having to continually buy cheese cloth.
    I tried a gold basket coffee filter but the mixture passed very slowly.
    Any suggestions?

  • Reply Jennylectric November 14, 2010 at 11:00 am

    I just discovered this summer at a Chicago street fair the glory of horchata iced cafe. Yep, 2 great things mixed together to make one amazing thing. We ended up going back for more the rest of the day(that and they were just $1 while other stalls were selling pop for $3 a bottle). I’ve since made it at home much to the amazement of friends and family. I monkeyed around with the ratios, but we like it with half a pitcher of each(adjust to taste). I highly suggest making a whole pitcher-you’ll need it. Perfect for brunch.
    I’m sure there’s a way to make this a more ‘adult’ beverage, but I’m just not sure what will taste good in this-kahlua maybe?

  • Reply Nicole October 23, 2010 at 7:58 pm

    I was wondering if this would work with another type of nut? My mother is allergic to almonds (recently discovered) but LOVES Horchata. Do you think this would work with cashews or other nuts? It’s really only almonds she can’t have. (odd, I know)


    • Reply Brandy November 12, 2010 at 10:31 am

      I would use walnuts…

  • Reply Bob July 27, 2010 at 11:49 pm

    Only problem I have with Horchata is once I start on it, I find it impossible to stop.
    Anyone know of a local Horchata-holics anonymous?

  • Reply Andrea @ Fork Fingers Chopsticks May 27, 2010 at 4:01 pm

    Hello. My first time to your site. Great recipes and pics. I like me some horchata too. I drink it cold and hot and usually skip the lime but maybe next time I’ll add some nutmeg to mine.

  • Reply Lisa Avant April 29, 2010 at 8:40 pm

    5 stars
    Great recipe. Sounds delicious and wholesome. I will be sure to try this one! Thank you for posting it.

  • Reply El Mikee April 13, 2010 at 10:39 am

    Horchata has been my favorite drink since i was a little kid. My mom makes it, my wife makes it, and when i can´t have some, i´ll go to the park and buy a really big cup and remember my fondest mexican childhood memories.

    I don´t care if it looks like milk, even now that i´ve became lactose intolerant. I´d rather have some horchata.


  • Reply Hannah April 12, 2010 at 9:10 am

    Another lovely non-dairy drink option! This sounds like a great thing to have on a hot day.

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