Horchata is a traditional beverage enjoyed across many Latin American and Spanish cultures, with a twist to make it a local treat. Its original version originates from Spain and is known as "horchata de chufa"; it's prepared from ground tiger nuts and has a nutty flavour with a slight sweetness. In Latin America, however, horchata is usually rice-based, especially in Mexico and the countries of Central America, where it serves as a refreshing, spiced drink. The Mexican version of horchata is made by infusing rice - sometimes also almonds - in water, along with added sugar and lovely spices like cinnamon, vanilla, and sometimes a hint of nutmeg. The liquid is sieved into a smooth, milky, fragrant, satisfying drink. Drinking it almost tastes like eating the rice pudding version, minus the creaminess, and leaving behind an aftertaste of warm spices. Cinnamon and vanilla add some richness of aroma; its sweetness is apt to counter the mild starchiness of rice, forming a pleasing flavour profile. Horchata is served chilled over ice and is incredibly delicious with spicy Mexican dishes as it cools the palate when contrasting the bold flavours. Horchata is certainly consumed for its sweetness and simplicity but also loved for readily available freshness at home and street vendors and restaurants. It became a symbol of hospitality in Mexican and Latin American culture.

• 1 1/2 cup long grain white rice
• 1/2 cup sugar
• 2 mexican cinnamon stick
• 2 cup almond milk
• 2 tsp cinnamon powder

• Let's talk horchata—a drink that's equal parts nostalgic and refreshing. It's creamy, cinnamon-y, and straight-up comfort in a glass.
• Here's how to nail it: Start by tossing 1 cup of rice and 2 Mexican cinnamon sticks (aka canela) into a blender. Also, Mexican cinnamon is softer and sweeter than the regular stuff, so it's a vibe for this recipe.
• Add 2 cups of hot water and blend until the rice and cinnamon are roughly ground. Don't stress about making it perfect just yet; this is step one.
• Now, add another 2 cups of water, hit blend again, and take it up a notch until the mix is smoother and better combined.
• Transfer the mixture to a big container or pitcher, slap on a lid, and let it chill in the fridge for 8 hours or overnight.
• This is the crucial soaking phase where all the magic happens—think of it as meal prep for your taste buds.
• The rice and cinnamon infuse their flavours into the water, creating that iconic horchata base.
• Once it's steeped, grab it from the fridge and strain it through a fine mesh sieve or cheesecloth into another pitcher.
• Toss the leftover solids. What you're left with is your dreamy, cinnamon-spiced base.
• Now, let's level up the flavour. Stir in 1 cup of milk—your choice of dairy, almond, oat, or coconut milk.
• Add 1/2 to ¾ cup of sugar, tweaking it to your sweetness vibe, or swap in honey, agave, or maple syrup if you're fancy like that.
• Don't forget the extras: 1 teaspoon of vanilla extract and a pinch of ground cinnamon.
• This “secret sauce” step gives your horchata depth and personality.
• Refrigerate until ready to serve, then give it a good mix before pouring it over ice. Boom—your recipe of horchata is done!
• It's creamy and cooling, and it pairs perfectly with spicy eats or works solo as a low-key treat. Enjoy sipping on a little piece of Mexican tradition with a modern twist. You earned this.