A simple to make and delightful to consume [Spanish/Mexican] cinnamon rice milk. Robust with flavour yet not overbearingly heavy on the stomach, this recipe is a keeper.

Got to plan yet another weekend house party and stumped for new ideas? Well, Horchata is just the answer you were looking for!


[Recipe adapted from: Amber – Dessert now, dinner later]


  • Long grain white rice: 1/2 cup, rinsed
  • Cinnamon: 1 stick and 1/2 tsp powdered
  • Water: 2 cups
  • Milk: 1/2 cup
  • Brown sugar: 1/4 cup
  • Vanilla extract: 1 tsp
  • Ice cubes: Optional


  • Soak and refrigerate the rice and cinnamon stick in water overnight
  • Discard the cinnamon stick and blitz rice and water mixture along with powdered cinnamon for 2-3 minutes
  • Sieve the slurry at least 4 to 5 times to remove the rice grits
  • Do not taste the mixture at this point: it is very unappetizing!
  • Add milk, vanilla extract and sugar to the strained solution and mix well
  • Add more sugar, as per your preference
  • Sieve the solution again
  • Pour into glasses, garnish with a small sprinkle of cinnamon powder on top and serve chilled with ice



8 thoughts on “Horchata

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