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Agua de Horchata Recipe

  • Author: Mirna Pena
  • Prep Time: 4-8 hours
  • Cook Time: n/a
  • Total Time: 4-8 hours
  • Yield: 8 (1 cup) Servings 1x
  • Category: Drinks
  • Method: n/a
  • Cuisine: Mexican


Refreshing, creamy agua de horchata, or Mexican rice water, with hints of cinnamon over ice is perfect for warm days or to serve for large gatherings with some tacos!


  • ½ cup uncooked white rice
  • 1 ½ cups water for soaking
  • ¼ Mexican cinnamon stick or 1 teaspoon powdered cinnamon
  • ¾ cup evaporated milk
  • 1 cup sweetened condensed milk
  • ⅓ cups sugar
  • 1 teaspoon Mexican or regular vanilla
  • ¼ round Mexican chocolate tablet
  • 4 cups of water to fill


  1. Rinse your rice over the sink in a strainer.
  2. In a bowl soak your rice and cinnamon stick in 1 ½ cups of water for at least 4 hours, overnight would be best.
  3. Once your rice has soaked for 4-8 hours place it into your blender along with the soaking water and cinnamon stick.
  4. To the blender add the sweet condensed milk, evaporated milk, sugar, and vanilla. Set aside.
  5. In a microwave, heat the Mexican chocolate for about 1 minute. You want it to be soft like room temperature butter.
  6. Add the softened chocolate to the blender.
  7. Blend all of your ingredients for 1-2 minutes or until it looks like there are no big rice pieces.
  8. Pour over a strainer into a half gallon sized jar or pitcher.
  9. Pour 4 cups of water into the jar/pitcher with your horchata mix. Stir.
  10. Serve in a glass over ice and enjoy!


Stores well for about 5 days in the refrigerator.

Use a nut milk bag for a finer strain.


  • Serving Size: 8 (1 cup) Servings
  • Calories: 233
  • Sugar: 32g
  • Sodium: 76mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: .3g
  • Protein: 5.5g
  • Cholesterol: 20mg

Keywords: agua de horchata, mexican rice water