How To Make Horchata Water – Authentic Mexican Recipe

Refreshing and the most delicious rice beverage to make at home. It's our family most beloved drink. Find the authentic Mexican horchata recipe here!

Very Tasty Authentic easy horchata recipe

This post is all about how to make Mexican horchata recipe.

What is Horchata Water?

In Mexico, horchata water is a beverage usually made with rice grains soaked in water that are then ground and mixed with sweetened water. A pinch of cinnamon is added as an extra flavour.

It is one of the most favourite essential drink here in Mexico. Whether you’re walking around the streets or driving along a road, you’ll see venders selling horchata water everywhere you go in Mexico.

The influence of rice is widely used and eaten around the world, and here in Mexico it is no different. It is eaten on a plate and drank in a cup. Each culture has their unique take on how it is consumed, and I think horchata water is Mexicans unique way of serving rice. 

Rice and it's History

Do you know that rice (Oryza sativa) is the second most important food worldwide after wheat and is the staple food for half the world’s population. 

RICE is life is something I always say. Rice has shaped the cultures, diets and economies of thousands of millions of people. For more than half of humanity rice is life. Rice is the staple food of more than half the world’s population, and the awareness of the role of rice in alleviating poverty and malnutrition is important; therefore, reaffirming the need to focus on the role rice can play some radical movements in providing food security and eradicating poverty.

Mexico is considered a self sufficient country in producing corn and bean, but rice production is a quiet yet huge agriculture industry grown in Mexico as well.

The three states: Sinaloa, Campeche, and Veracruz are the major rice producing states in Mexico with more than 20% of the production share. Mexico imports 60% of its rice consumption from other countries. The United States is the major import partner for Mexico, importing 60% of its total import quantity.

History of Horchata

Long ago, horchata was more than just a refreshment. While the Mexican version of the drink first appeared in the 16th century, its roots date back to an ancient Roman medical elixir made from barley. In fact, the word horchata comes from the Latin hordeum (barley) and hordeata (drink made with barley).

From its role as medicine, the beverage took a circuitous route across Europe and across the Atlantic to Latin America. Along the way, horchata became a whole family of drinks made from various grains, nuts, and seeds.

For instance, when children are experiencing an upset stomach and needs to detox it, rice and water is a remedy that has been passed down by grandmas to grandmas as a method to clean the system while having substance for the stomach. 

During the 16th century, Spanish conquistadors brought rice to Mexico. While Mexican horchata is traditionally made with rice, cinnamon, and sugar, some other variations feature dried cantaloupe seeds, coconut, and oatmeal. In northern Mexico, there’s a version still made with barley called horchata de cebada: literally “a drink made with barley.”

After horchata took hold in Mexico, it began to influence other countries across Latin America. Puerto Rican and Venezuelan horchatas showcase sesame seeds. The Salvadoran incarnation is made with ground seeds of the morro, a green, hard-shelled fruit that is part of the calabash family.

Horchata makers remove the morro’s lentil-shaped seeds from the fruit’s pulp and dry it in the sun, before grinding them up for horchata. In addition to cinnamon, horchata de morro is spiced with nutmeg, coriander seeds, and allspice.

Different Kind of Horchata in Mexico

In several parts of Veracruz, Tabasco, and Campeche, people prepare horchata with coconut. This drink is made with ground rice mixed with milk, cinnamon, and sugar, but they also add the juice obtained from the blending of coconut pulp. The coconut juice and the milk give density and flavor to the beverage, the reason why many consider this horchata the most delicious one on the Mexican coasts.

In Chiapas, they have a version of horchata using melon seeds, and another one with almonds, in addition to the traditional ingredients. Some recipes include orange peel as well.

In Colima, they have a version of horchata made with ground oats and seasoned with lime zest. It must be stirred constantly to prevent it from settling. Some even add orange or lime juice before drinking it.

In Oaxaca, they have several recipes, including milk, almonds, or lime peel. During, April and May, they add a fruit calledjiotilla, which resembles a prickly pear fruit, which gives it a pink color, besides adding melon cubes, nutmeg, or roasted nut.

In Querétaro, it is a tradition to offer horchata water to the pilgrims visiting the Dolores altars.

In Tabasco, the recipe includes oats boiled in water and cinnamon; then, they add milk and boil the mix again, and add vanilla at the end.

Whatever version you prefer, it is an outstanding drink. It’s the perfect drink for any weather. Switch it up with your daily routine of ice tea or lemonade, and you won’t regret it. In fact over indulgence is common for most first time drinker of horchata. 

Find the Type of Horchata You Like

As I’ve mentioned, there are many varieties of horchata in Mexico and I would suggest you to explore and see which one you like best. The below recipe is the original Mexican horchata recipe. 

You may also ask, is horchata healthy? The real answer is it does have dairy (which is not good for your gut), and condense milk is high in calorie in a small can condense milk. If your goal is to lose weight then no, this may not be a drink for every day. 

Condense and Evaporated Milk

Horchata water does have milk. The dairy is from condense and evaporated milk.

For the recipe I put in between 1/2 can to 1 can of evaporated milk and condense milk. Depending on how sweet and how thick you like it, I’m going to leave that up to you. If you want restaurant full on milk goodness then pour in the whole can. Be wild, if that’s your thing. 

My kids love this water and call it rice water juice. I do have to say though it is a bit high on fat due to the condense milk and evaporated milk, so drink it as a treat. Definitely not a drink you want to over consume.

We don’t go out and eat out often now due to covid and when we do go outside to eat, we would order this drink. Or when it’s a special occasion at home, we make it. Test to see what you like.

Normally our family don’t use up the full can of condense milk and evaporated milk. Horchata is not healthy because it is high on saturated fat. But if you're those lucky few who needs to gain weight, horchata will do the job for you. 

Pro Tip #1 Soaking Time

The recipe calls for 2 hours to soak the rice. If you like the flavour to be stronger with hints of rice and more of a thicker consistency, I let the rice soak over night. Overtime, you will see the longer you soak the rice, the more flavourful the water becomes. 

Pro Tip #2 Type of Rice to Use

Try not to use rice that’s already scented or a type of rice that has an origin belonging to a certain culture, like basmati rice is Middle East and Asia, and there’s rice that’s solely for sushi. Stick to non flavored plain rice. If you can find Mexican long grain white rice would best.

Similar to the rice I use here in Mexico, you can use this long grain rice to make horchata: Iberia Long Grain White Rice.

Pro Trip #3 Use a High Speed Blender

You will need a good high speed blender. It's necessary to break the rice down for the flavour and starch to bleed into the water to get the smooth and thick texture. The more the blender can break the rice down, the more flavour comes out. 

I use the Vitamix A3500 Ascent Series. I've been more than happy with this blender. I literally use it for everything. I make my homemade soy milk with it and my 7 Ingredients Homemade Flavourful Ramen.

Pro Tip #3 Serve over Rice

My Asian friends that love drinking hot water and refuse to drink anything cold – please cover your eyes for this part. It’s tradition to serve this drink over ice and yes, it does taste better. If you know the drink will be sitting out longer for guests or there’s a waiting time, I would definitely make the drink a little thicker and sweeter and serve it with rice. That way it keeps the drink cool at all times and won’t dilute the drink.

 Also attach a wooden long spoon or something to stir the drink. Occasionally you’ll see the drink separate a bit and it’s nice to give it a stir to incorporate the cinnamon that has dropped to the floor of the drink, and the new layer of water produced by the ice at the top. 

This post was all about how to make Mexican horchata recipe.