Homemade Horchata: A Creamy, Cinnamon-Spiced Classic
If you’ve ever sipped a tall glass of horchata on a warm afternoon, you know it’s more than just a drink—it’s a comforting blend of memory, culture, and flavor. Sweet, creamy, and kissed with cinnamon, horchata is a staple in Mexican kitchens and taquerías alike. But did you know it has roots that stretch back across the ocean?
In this post, we’ll take a quick dive into horchata’s fascinating history—and I’ll share my homemade version that skips the processed cans and brings the flavor home with just a handful of real, honest ingredients.
🌍 A Brief History of Horchata
Horchata (pronounced or-CHA-tah) traces its origins to North Africa and Spain, where a drink made from soaked and ground tiger nuts—called horchata de chufa—was popular as far back as the 13th century. When the Spanish arrived in the Americas, they brought the concept of horchata with them, but local ingredients took the lead.
In Mexico, rice replaced tiger nuts, and horchata evolved into what we know today: a lightly sweetened, rice-based drink flavored with cinnamon and often enriched with milk or vanilla. It’s now a beloved part of Mexican cuisine and often served alongside tacos, tamales, or spicy dishes to cool the palate.
My Homemade Horchata – No Cans, No Shortcuts
Many modern recipes rely on sweetened condensed milk or evaporated milk to achieve that signature creaminess—but I prefer a cleaner, more traditional approach. This version uses whole milk, natural sugar, and whole cinnamon sticks soaked and blended right into the mix for a bold, warming flavor.
It’s every bit as rich and satisfying, but without the processed feel. And if you’re using middlins rice (broken rice), it gets even smoother!
What Are Middlins?
Middlins (also called rice grits) are the broken pieces of rice that result during milling—when brown rice is polished into white, some grains fracture and become these smaller bits .
They were historically a “poor man’s” staple in the Southern U.S., used in porridges, breads, and even as a stand-in for grits because of their creamy texture and higher starch content .
Middlins cook up thick and comforting, similar to polenta, and are ideal for porridges, soups, horchata, and even cheesy rice grits .
Who Sells Them?
Ralston Family Farms (Arkansas) – Though better known for their heirloom and specialty rices (like Jasmine and Basmati), they also offer rice grits (i.e., middlins) as part of their regenerative farming line .
Tidewater Grain Company (Pamlico County, NC) – They produce and sell Carolina Gold Rice middlins, milled right alongside their heirloom Carolina Gold variety. Their product is available in 1‑cup to 30‑lb packages and touted for its creamy, nutty quality .
Homemade Horchata
Ingredients
- 1 cup long grain white rice or middlins rice, rinsed well
- 3 cups hot filtered water
- 2 whole cinnamon sticks
- 2 cups whole milk
- 1/2 cup pure cane sugar (or to taste)
- 1 tsp pure vanilla extract
- Pinch of sea salt
Instructions
Soak the Rice:
- In a large glass jar, combine the rinsed rice, hot water, and cinnamon sticks.Let cool slightly, then cover and soak at room temperature for at least 4 hours, or overnight.
Blend:
- Pour the entire contents of the jar—rice, water, and cinnamon sticks—into a high-speed blender.Add milk, sugar, vanilla extract, and sea salt.Blend on high for 1–2 minutes until everything is smooth and the cinnamon is fully incorporated.
Strain:
- Pour the mixture through a fine mesh strainer lined with cheesecloth, a nut milk bag, or a clean towel into a pitcher.Press or squeeze out as much liquid as possible.
Chill & Serve:
- Refrigerate until cold, about 1–2 hours.Serve over ice and stir before pouring. Sprinkle with cinnamon if desired.