This Agua de Horchata recipe brings a nutty twist to the traditional Mexican drink.
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The creaminess of almonds, combined with the warmth of cinnamon and a hint of vanilla, makes a refreshing, not overly sweet drink perfect for warm days.
The best part? It's incredibly easy to make at home with just a few simple ingredients.
Inspired by my classic Homemade Horchata recipe. This version skips the condensed milk and blends almonds and rice with water, cinnamon, almond milk, evaporated milk, sugar, and vanilla.
After straining, it is a light yet rich drink that pairs beautifully with dishes like Pan de Elote. Serve the agua de horchata over ice for a refreshing summer drink.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Raw almonds: They provide a rich creaminess and a subtle nutty flavor.
- Long grain white rice: Adds just the right texture, giving the drink body without being too thick. I used jasmine rice for this Agua de Horchata recipe.
- Ground cinnamon: Adds warmth and a touch of spice.
- Almond milk: Enhances the almond flavor while adding an extra layer of creaminess that stays light.
- Evaporated milk: This balances the drink and adds a bit of richness and creamy texture.
- Sugar: Adds sweetness.
- Vanilla extract: A hint of vanilla ties the flavors together, giving the horchata a well-rounded taste.
- Water: Lightens the drink.
How to Make Agua de Horchata
Note: Full instructions are provided in the recipe card below.
1. In a 72-oz blender, blend 1 cup of rice until finely ground.
2. Add almonds, cinnamon sticks, and 2 cups of hot water. Cover and soak for at least 4 hours or overnight.
3. After soaking, add sugar, vanilla, evaporated milk, almond milk, and the remaining water. Blend until smooth.
4. Strain the mixture through a cheesecloth-lined strainer into a pitcher, discarding solids.
5. Taste and adjust sweetness if needed, then chill for 1 hour. Stir before serving and pour over ice.
Hint: If you have a smaller blender, after soaking the rice mixture, blend it with the sugar, vanilla, and evaporated milk until smooth.
Then, pour the mixture directly into the pitcher, add the remaining water and almond milk, and stir well to combine. I use a Ninja 72 oz blender.
Watch Recipe Video
Storage
Store your horchata in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, as separation is normal.
❄️ Make Ahead & Freezing
While it's best enjoyed fresh, you can freeze almond horchata in an airtight container for up to a month. Thaw it in the fridge and stir well before serving.
Camila's Tips & Variations
Dairy-Free: For dairy-free agua de horchata, substitute the evaporated milk with canned sweetened or unsweetened coconut cream or almond milk instead.
Sweetener swaps: To reduce sugar, use honey or agave syrup for a natural sweetness.
Spice it up: Add a pinch of ground nutmeg or cardamom to the mix for an extra layer of flavor.
Frequently Asked Questions
Can I use different types of nuts?
While almonds are traditional, you can experiment with other nuts like cashews or hazelnuts for a unique flavor. Just keep in mind that it may change the overall taste of the homemade horchata.
What if I can't find evaporated milk?
If you don't have evaporated milk, you can substitute it with half-and-half or a blend of milk and cream for a rich texture. Alternatively, feel free to use regular milk or almond milk as a lighter option.
Is it necessary to soak the almonds and rice overnight?
Soaking the almonds and rice helps soften them, which results in a smoother texture when blended. If you're short on time, you can soak them for at least 4 hours, but overnight is best for flavor and consistency.
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Recipe
Agua de Horchata
Equipment
Ingredients
- 200 g (1 cup) uncooked white rice (jasmine recommended)
- 2 small cinnamon sticks
- 50 g (½ cup) whole or slivered almonds
- 1 (12 oz [354 ml]) evaporated milk
- 132 g (¾ cup) granulated sugar, plus more to taste
- 1 tablespoon vanilla extract
- 360 ml (1-½ cups) almond milk or whole milk
- 1 liter (4-¼ cups) water, divided
Instructions
- In a 72-oz blender, add 1 cup of white rice and blend on high speed until finely ground. Add the almonds, cinnamon sticks, and 2 cups of hot water.
- Cover the blender and allow the mixture to soak on your counter overnight, or for at least 4 hours, to let the rice hydrate and soften.
- Once the mixture is soaked, add sugar, vanilla, evaporated milk, almond milk, and remaining water. Blend again at high speed until smooth and creamy.
- Place a fine-mesh strainer over a large pitcher and line it with cheesecloth, ensuring it covers the surface. Pour the rice mixture through the cheesecloth-lined strainer into the pitcher, discarding any remaining solids.
- Transfer the horchata to a clean pitcher. Taste and adjust the sweetness by adding more sugar if needed.
- Chill the horchata in the refrigerator for at least 1 hour to let the flavors meld and cool. Before serving, stir the horchata to mix it well. Serve over plenty of ice for a refreshing drink.
- 👀 Note: Do not leave horchata at room temperature for more than 30 minutes.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
