Agua Fresca de Horchata

Agua Fresca de Horchata
Country of Origin 
Preparation Time 
About This Recipe 

This classic and creamy Mexican drink made with rice and almonds comes from from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles.


1 cup long-grain white rice
2 cinnamon sticks (5 inches long), preferably from Mexico or Ceylon
1 cup blanched almonds
1 cup sugar
2 tbsp. vanilla extract
Ground cinnamon, for garnish (optional)


1. In a bowl, combine rice, cinnamon sticks, and 4 cups water. Let soak for 24 hours.

2. Pour rice, cinnamon sticks and soaking water into a blender. Add almonds, sugar, and vanilla and blend on high speed.

3. Strain through fine-mesh strainer into glass container. Stir in 2 cups cold water and add ice cubes. Serve cold. Garnish with ground cinnamon, if desired.

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About this author

Mariela Rosario,

I'm a raging opinionista and I love to share my ramblings on everything from pop culture to food to stuff that makes me laugh & cry! I've worked in all types of media (TV, film, print) and was previously the online editor at Latina magazine before joining Mamás Latinas. On most nights you can find me working my way through my library of cookbooks or playing with my puppy Lola (my only child so far). I have a wonderful hubby who shares my passion for any and all kinds of travel. Together, we've formed a semi-professional wine drinking team.