Lola's Horchata Recipe -
Lola's Horchata Recipe
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Lola’s Horchata
The refreshing Mexican drink flavored with cinnamon and vanilla. See more
  • READY IN 3+ hrs

Lola's Horchata

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"A very easy way to make great horchata!"

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Original recipe makes 6 cups Change Servings
  • PREP

    10 mins

    3 hrs 10 mins


  1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
  2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2008

I have since made this 3 times and found the trick to perfecting this the second time around! Here's my recommendation for "authentic" homemade horchata: put 1 1/3 cup rice in the blender - add about 2 cups of water and 2 cinnamon sticks and blend until the rice and cinnamon are roughly ground. Add the remaining water and blend thoroughly. Pour into a pitcher and place in the refrigerator to soak (overnight is best) - or at the very least 4-5 hours. Strain the mixture through a sieve. I doubled the amount of milk called for - and about half the sugar (a generous 1/3 cup as I like my horchata not too sweet) and a generous splash of vanilla. PERFECTO!

Most Helpful Critical Review
Jan 20, 2008

I had to really change this recipe to fit my taste...This one is way too watery and the cinnamon did not mix well..from now on I will always use cinnamon sticks to soak in the rice water. Also it doesn't even make enough to fill a pitcher, so I added like 3 times the milk (because I like it thick)and also very important...I ground the rice a LOT because I like it a little just depends how you like your horchata...I like mine rich and thick....if you do too add more milk and ground the rice a lot and it will turn out can still use 1 cup of rice to start off with and adding more milk makes it soo good!

Jan 12, 2008

wonderful! I used my coffee grinder to grind up the rice before soaking because my blender is broken and the food processor didn't do the trick. It worked great. Also I made a syrup of the last cup of water, sugar, cinnamon and cinnamon sticks and then added it to the rice water. It seemed to help the sugar and cinnamon mix better that way. Oh and don't throw out the rice. It's perfect for Creamy Rice pudding (recipe on this site)

Oct 27, 2007

This is the best horchata recipe I have ever found. I found that ground cinnamon floats on the top so I let 2 cinnamon sticks soak with the rice and water for 3 hours. Nice flavor!

Sep 08, 2008

Wonderful!! I did, however, follow a few reviewers suggestions and I also changed the servings to 10 since I needed a larger amount for a party. I found that the flavor was better the longer it sat, so I served it the following day. There was a lot of undissolved cinnamon, but I found the perfect solution to be straining the entire mixture through a coffee filter just before serving. Because it sat overnight, the flavor was still full, but you did not get mouth-fulls of undissolved cinnamon with each sip. What I consider the perfect measurements for 10 servings is the following: 1-2/3c uncooked white long-grain rice; 8c water; 1/2c sugar; 1-1/2t ground cinnamon; 2c milk; 3/4c+2T sweetened condensed milk; 2-1/2t vanilla extract. Fabulous!!

Dec 27, 2007

I am a bit of an Horchata connoisseur and this is by far the best recipe to make it.

Sep 08, 2007

My family loves horchata and we drink it all the time in restaurants so I was excited about making it at home. However, I'm not really thrilled with how it turned out. I only used a half a cup of sugar and it was still really sweet, like horchata is sapposed to be. The problem with this recipe is the cinnamon. The drink turns out brown, not white like in the picture. And I had to skim a lot of cinnamon off the top because it wouldn't blend in. The taste was pretty much right on, just a little more watery then we're used to. I'm going to experiment with boiling cinnamon sticks in the water and then blending it with the rice.

Nov 26, 2007

This went over really well with my coworkers. It is relatively simple, and I made with part cream to add a slightly thicker texture since I use skim milk. I also used a cloth tea bag for the cinnamon so that the spices wouldn't change the color or texture of the drink.


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 48.4 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 16 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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