Make A GALLON of Mexican Style Horchata! How to Make Delicious Mexican Horchata!


    There are several different styles of horchata from all over the world.

    Today we’re focusing on the Mexican style of horchata! I used to live in SoCal,

    5 minutes from the border, surrounded by excellent mexican restaurants and this is about as close to an authentic Mexican horchata as I’m going to get.

    Being half Mexican myself, I wish I could say this is a family recipe, but as it stands I don’t have one so this will have to do and it tastes GREAT!


    • 2 cups long grain white rice
    • 4 cups boiling water
    • 1/2 cup sliced almonds
    • 2 cinnamon sticks, crushed
    • 1 tbsp vanilla extract
    • 1/4 cup sugar, optional
    • 1 14 oz can sweetened condensed milk
    • 1 12 oz can of evaporated milk
    • 2 cups milk or almond milk
    • 6 cups water


    To a heat safe bowl, add in the rice and rinse off the starch. This might take 2-3 rinses. Drain off excess water.

    Once the rice has been rinsed, add in the almonds and crushed cinnamon sticks. Add the boiling water to the rice mixture and let it cool down before covering and safely setting in the fridge to chill for at least 5 hours, preferably overnight.

    After the rice has soaked for 5+ hours, dump everything into a blender, water and all. Everything. Blend until everything is as small as possible.

    To a gallon pitcher, cover the top with a fine metal mesh strainer and cheesecloth. Pour the rice mixture over both and strain out the rice mixture particles. If you don’t have a cheesecloth, strain the rice mixture twice with the fine mesh strainer. You will still have a bit of rice texture to your horchata, but the end product will still taste delicious!

    Add in the remaining ingredients. Serve over ice, garnish with cinnamon and enjoy!