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Horchata Made Easy

Horchata Made Easy

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jheelan

Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
  2. Pour rice milk into a large pitcher.
  3. Stir sugar water into rice milk. Serve chilled or over ice.
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Reviews

LatinaCook
15
8/7/2012

For an horchata shortcut, this is pretty good. I do like it with more cinnamon but overall this is a great alternative to the traditional horchata.

Qwexva
8
8/6/2012

This recipe is a great alternative to making horchata if you don't have a blender. Next time I would use just a little bit more cinnamon, but aside from that it is most excellent.

Carolyn Schoeb Boersma
4
6/25/2013

This was good. I thought when first made it was too thin and watery tasting. Much better the next day. Just be careful you do not dilute it too much if you serve it with ice cubes.