Horchata de Arroz (Mexican Rice Milk)

This Horchata de Arroz (Mexican Rice Milk) is both delicious and super easy to make. Made from simple ingredients like rice, cashews, cinnamon, and dates, this popular drink is crowd-pleasing and perfect for hot summer days.

For more refreshing drinks, check out my agua fresca Mexican drink, this best watermelon juice recipe, and this iced strawberry hibiscus lemonade.

During a trip to Chicago years ago, I had Mexican horchata for the first time at a family gathering. The creamy drink was served alongside a platter of stuffed bean gorditas, taco dorado de papa, quick pickled jalapenos and carrots, and a fiery, toasted chile de árbol salsa.

The ice-cold drink perfectly complemented the spicy food, and  I couldn't believe Mexican rice milk was naturally dairy-free. Since then, I’ve experimented with many versions, but date-sweetened horchata is a favorite.

This vegan horchata recipe keeps the traditional rice-and-cinnamon base but adds soaked cashews and Medjool dates for a naturally sweet, creamy drink. It's also incredibly versatile and easy to customize with substitutions.

This creamy Mexican rice milk pairs beautifully with homemade refried black beans, this easy vegan taquitos recipe, and this 5-minute creamy avocado salsa drizzled on top.

Why This Recipe Works

• Traditional rice base. This recipe has the rice-and-cinnamon base used in traditional Mexican horchata.
• Naturally sweetened. Dates replace refined sugar for a more whole-food sweetness.
• Extra creamy texture. Cashews add a smooth, creamy body while still letting the rice flavor shine.
• Balanced flavor. Cinnamon, vanilla, and a pinch of salt bring everything together for a classic horchata flavor.

Is Horchata Healthy?

Yes. Homemade horchata can be a nourishing drink when made with simple ingredients like rice, cinnamon, and natural sweeteners. Traditional Mexican horchata is naturally dairy-free, and this version uses dates instead of refined sugar with added cashews for a smooth, lightly creamy texture.

Ingredients & Substitutions

Here are the ingredients you’ll need to make this homemade Mexican horchata:

• White rice: Long-grain rice works best for a smooth texture.
• Raw cashews: You can substitute ⅓ cup blanched almonds for an almond horchata.
• Medjool Dates: You can also use Deglet Noor dates (use about 10-12 since they’re less sweet), or substitute with ⅓ cup maple syrup/agave, or ¼-1/3 cup cane sugar. Start with these amounts, but adjust the sweetness to taste.
• Cinnamon: Use a cinnamon stick for soaking, or substitute 1 teaspoon ground cinnamon.

Dairy-free horchata is often served with meals that include salsas like salsa de molcajete, salsa pico de gallo, roasted tomato salsa, or salsa tatemada.

How to Make Horchata from Scratch

Find the complete recipe with measurements for this Mexican horchata recipe below.

1. Step 1: Soak the rice, cashews, and cinnamon for 4 hours or overnight. Then, drain the soaking water and rinse the rice and cashews.

2. Step 2: Add the soaked rice, cashews, cinnamon stick, dates, salt, and 5 cups water to a blender. Blend for 1-2 minutes until smooth.

3. Step 3: Strain the mixture through a nut milk bag into a large bowl or pitcher. Stir in the vanilla, almond extract, and salt. Serve over ice and dust lightly with ground cinnamon.

Mexican rice milk is often served ice cold alongside tacos, rice, beans, and fresh salsas—classic Mexican meals like the ones in my 25 Mexican vegan meal prep recipes.

Tested Tips

• Soak for the creamiest texture. Soaking the rice and cashews overnight creates a smoother, richer horchata.
• Use a nut milk bag. A nut milk bag gives the smoothest texture and removes tiny particles.
• Blend thoroughly. Blend for at least 1-2 minutes to fully break down the rice.
• Adjust sweetness. If you prefer sweeter horchata, add an extra date or a splash of maple syrup.
• Serve ice cold. Cinnamon rice milk tastes best chilled and poured over ice.

For more refreshing drinks, try my licuado de nopales (cactus smoothie), iced green tea lemonade, or this blueberry lemonade recipe.

Storage

• Refrigerate: Store horchata in an airtight container or glass pitcher in the refrigerator for 2-3 days.
• Shake before serving: Natural separation is normal with homemade horchata. Simply shake or stir before pouring.
• Freezing option: You can freeze horchata in ice cube trays to enjoy later or blend into smoothies or other iced drinks later.

Horchata de Arroz (Mexican Rice Milk) FAQs