Rice Horchata was originated in Yucatán, and because of its relation with the Maya world, it has also been prepared in Guatemala for several centuries. It is cooked in the same manner: using rice, cinnamon, almonds, sugar and water. There is a document in the Central American General Archive in which this beverage is mentioned in a detail of spendatures for the preparation of beverages for King Charles IV’s jury in 1789.

Now you can make fresh Horchata at home, or also find a variety of mixes that only require the addition of water or milk… But we prefer the home made version! It’s easy to do and tastes wonderful!




A Foodies’ Kitchen Original Recipe

1 lb. rice
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 can evaporated milk
Sugar to taste


  1. Put the rice in a large bowl and add enough water to completely cover it, letting it soak overnight.
  2. The next day, blend it with enough water to completely grind the rice and add the can of milk, sugar, vanilla and cinnamon.
  3. Serve ice cold.



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5 Responses to "Horchata"

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  1. Megan

    July 18, 2012 at 11:37 am

    That looks delicious and easy! In addition to cinnamon and vanilla, I see almonds, pumpkin seeds, and . . . what is the item bottom right? Thank you!

  2. Kitty

    July 18, 2012 at 11:43 am

    Thanks for your comment Megan! It’s cinnamon too :) Make sure you try it!

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  4. jessica

    July 18, 2013 at 4:25 pm

    did you put the almonds in the horchata as well?

  5. Kitty

    July 18, 2013 at 4:34 pm

    Hi Jessica!
    In this recipe we didn’t add the almonds. However, depending on the country you search the recipe in, you can find nuts and almonds in its ingredients. So, if you want to add almonds or nuts, you add them with the rice before soaking them in water, then continue the instructions as provided in the recipe.

    ~ Kitty

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