In Good FlavorThis 5-Minute Easy Mexican Horchata is creamy, cool, and refreshing, just like traditional horchata, but made in a fraction of the time. This popular Mexican sweetened rice milk drink is perfect for cooling down on hot spring and summer days!
My husband and I absolutely LOVE Mexican horchata. We load up on it every time we visit family in Arizona. There’s nothing better than cooling down with a large, icy glass on a hot 110° F day. I was there on July 4th one year, and it was 100° F at midnight!! I drank so much horchata during that trip and enjoyed every single drop!
The drink is rice milk-based, sweetened with sugar, flavored with cinnamon, and has subtle vanilla notes. I shared a traditional horchata recipe on this site before.
While it’s delicious, it requires some effort, as rice granules need to be soaked and strained. It also needs to sit for at least a few hours for the flavors to meld.
Honestly, I think about making horchata, but I avoid it because it takes more effort than I want to put in, and the wait time is long. Instead, my quick and easy version takes only 5 minutes, and you can enjoy it immediately. This shortcut gives me all the flavor without the hassle.
Ingredients needed:
- Rice milk—use rice milk from the refrigerated section or a shelf-stable variety for a quick, easy, gluten-free drink. I use the regular variety, which is slightly sweetened. If you use unsweetened rice milk, you’ll need to add more sweetened condensed milk and adjust to your preference.
- Sweetened condensed milk— provides a boost of sweetness that easily mixes into the rice milk. You can substitute it with granulated sugar for a dairy-free horchata. Start with 1/4 cup of sugar and add more to taste.
- Ground cinnamon—its aromatic and warm flavors perfectly complement the sweet, mild rice milk and the chill of the ice.
- Vanilla extract—flavor-enhancing, adding warm, aromatic, and sweet notes.
How to make:
This shortcut version of making horchata couldn’t be any easier. Just combine the rice milk, sweetened condensed milk, ground cinnamon, and vanilla extract and blend until everything is fully incorporated. You can use a blender, immersion blender, or hand whisk. Serve over ice.
How to serve:
Horchata is best served ice cold. Enjoy it well-chilled with plenty of ice and a sprinkling of cinnamon and/or a cinnamon stick. For a fun and festive touch, serve it in a glass rimmed with cinnamon sugar.
How to store:
Any leftover horchata can be stored in a tightly sealed container in the refrigerator for 3-4 days. Before serving, whisk or shake it well since it tends to separate.
Pro tip:
- For a thicker consistency and extra boost of rice flavor, like traditional horchata, purée 1 cup of cooked rice with 2 cups of rice milk, then add the remaining ingredients. This adds depth and a fuller body. Strain it through a fine-mesh sieve when serving to remove any rice granules.
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Recommended supplies:
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- A standard blender or an immersion blender
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5-Minute Easy Mexican Horchata
Description
This 5-Minute Easy Mexican Horchata is creamy, cool, and refreshing, just like traditional horchata, but made in a fraction of the time. This popular Mexican sweetened rice milk drink is perfect for cooling down on hot spring and summer days!
Ingredients
Instructions
- Add rice milk, sweetened condensed milk, ground cinnamon, and vanilla extract to a blender. Blend until frothy. You can also use an immersion blender.
- Serve chilled over ice.
- Makes 4 8-ounce servings.
Notes:
- For an extra boost of rice flavor and creamy texture, add 1 cup of cooked rice to 2 cups of rice milk in the blender. Blend until the rice is puréed before adding the remaining ingredients to blend. Pour the horchata through a fine-mesh sieve to strain any rice granules when serving.
- Whisk any leftover horchata before serving, as it tends to separate.
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