Horchata Is Versatile, Delicious, and Simple to Make

Creamy, nutty, and refreshing, horchata is a classic milky treat that takes a little patience to make, but is well worth the effort. At Nixta Taqueria in Austin, 2023 Food & Wine Best New Chef Edgar Rico and his wife and business partner Sara Mardanbigi serve up glasses of horchata alongside indulgent duck carnitas tacos and crunchy, bright beet tartare (yes, beet!) tostadas. Their recipe is classic and simple, just how horchata should be. —Oset Babür-Winter

Frequently asked questions

What is horchata?

Horchata is a creamy drink that is traditionally made with rice, cinnamon, sugar, and water.

What is the difference between jasmine rice and basmati rice?

Basmati and jasmine rice are both long-grain rices. Which one you prefer may be a matter of what you grew up with, or where you shop. Basmati is longer and a touch more brittle with a slightly earthy aroma, and is popular across South Asia and the Middle East. Jasmine is plumper and pliant with more of a fresh-floral fragrance, and is widely used in Southeast Asia. Here’s more information about the different types of rice. While the two are interchangeable for many recipes, we recommend using jasmine rice to achieve the texture you’ll want from a classic horchata.

Is there milk in horchata?

You’ll notice that the Nixta recipe for horchata doesn’t call for milk! Classic horchata has a creamy texture that you can achieve without the addition of animal- or plant-based milk. That said, many recipes will include the addition of almond milk or condensed milk to add a little sweetness and heft to the drink, and you should feel free to experiment with alternative milks. 

What is demerara sugar?

This coarse sugar, also known as raw or turbinado sugar, has large brown crystals and a pourable texture. This is a great finishing sugar with caramel flavor and good crunch, making it ideal for topping pie crusts, cookies, breads or muffins, or for garnishing fresh fruit. 

Notes From the Food & Wine Test Kitchen

Horchata is surprisingly versatile. Not only do you have the option to adjust the amount of water you add to your concentrate (the mixture you’ll have after you add rice, cinnamon, sugar, and water into your blender) for a creamier or thinner horchata, but you can also spike your horchata with white rum or coffee liqueur. We’re also a fan of these horchata milkshakes for dessert, which get an extra kick of sugar thanks to the addition of vanilla ice cream. —OBW