Mexican Horchata (Agua de Arroz con Canela)

How to Make It

1. 1

   Soak the Rice and Cinnamon

   Rinse 200g of long-grain white rice under cold water until the water runs mostly clear. Place the rinsed rice in a large bowl or jar along with the 2 Ceylon cinnamon sticks. Pour 1000ml of filtered water over the rice and cinnamon. Cover and allow to soak at room temperature for a minimum of 4 hours, or ideally overnight (8–12 hours) in the refrigerator for the best flavour extraction.

   Tip: Overnight soaking significantly deepens the cinnamon infusion and softens the rice for smoother blending. Ceylon cinnamon is strongly preferred over cassia for its lower coumarin content, making it safer for regular consumption — particularly relevant for clients managing blood sugar.
2. 2

   Blend the Soaked Rice

   Discard the cinnamon sticks. Pour the soaked rice along with all of its soaking water into a high-powered blender. Add the 5ml of vanilla extract and 30g of monk fruit sweetener or your chosen sweetener. Blend on high speed for 2–3 full minutes until the mixture is as smooth and creamy as possible.

   Tip: Blending in two batches improves smoothness. Start on low speed and increase to high to avoid overflow.
3. 3

   Strain the Mixture

   Place a fine-mesh strainer lined with a double layer of cheesecloth over a large pitcher or bowl. Pour the blended rice mixture through in batches, pressing gently with a spoon or spatula to extract as much liquid as possible. Discard the dry rice solids left in the cheesecloth.

   Tip: Do not squeeze the cheesecloth too aggressively as this can push starch through and cloud the drink. A cloudier horchata is not harmful but may have a slightly starchier mouthfeel.
4. 4

   Finish and Adjust

   Stir in the 240ml of unsweetened almond milk (or your chosen milk alternative) and the remaining 500ml of filtered cold water. Taste and adjust sweetness or cinnamon flavour as needed. Stir well to fully incorporate.

   Tip: For a lactation-supportive variant, swap almond milk for full-fat dairy milk which adds calcium and extra calories. For a kidney-health-conscious version, omit the nut milk and increase filtered water slightly to reduce phosphorus and potassium load.
5. 5

   Chill and Serve

   Transfer the finished horchata to the refrigerator to chill thoroughly for at least 30 minutes before serving. Serve over generous amounts of ice in tall glasses. Garnish each glass with a light dusting of ground cinnamon on top.

   Tip: Horchata naturally separates as the starch settles. Always stir or shake the pitcher well before pouring each serving. It keeps refrigerated for up to 2–3 days in a sealed jar or pitcher.