Iced Horchata Recipe

Cool down with this creamy iced horchata made from rice, cinnamon, and our secret ingredient - sweetened condensed milk. Easy, spiced, and perfect over ice.

Whenever we go out to eat Mexican food, I always have to get horchata or the meal won't feel complete. My kids used to get weirded out by the rice bits that settle at the bottom, but after many attempts, the drink grew on them and I eventually have to order their own cup to share because I barely get ahold of mine anymore... Motherhood, I tell you.

But when my husband saw me making it at home one day, he said one thing to me: condensed milk. And then, all restaurant horchata was ruined for me forever.

This iced horchata recipe gives that familiar creamy, cinnamon-spiced flavor at home, but adds a creaminess and sweetness you just can't find elsewhere.

The texture is what makes horchata so special, it's thick and creamy without being heavy, with that rice base that creates a smooth, almost milky consistency The cinnamon and cloves add warmth without being overpowering, while the sweetened condensed milk adds just the right sweetness to complement the earthy rice flavor. Each sip is cooling and satisfying, like restaurant horchatas but made cheaper and better at home.

I make this when the weather gets too hot for regular drinks and I want something that feels like a treat. The prep takes only about 10 minutes, but you'll need to plan ahead since the rice soaks for 3 hours and the finished horchata needs at least 4 hours to chill properly.

My first attempt at making horchata was a complete disaster because I used ground cinnamon instead of whole sticks, and the entire batch turned out gritty and undrinkable. When I started toasting the whole spices first and straining everything through cheesecloth, I finally got that smooth, creamy texture I was after. Now when I make it at home, my kids fight over who gets the last glass, especially when I strain it extra smooth.

Ingredients

The base of horchata is white rice. Soaking it releases a starch that makes the drink creamy. I’ve used jasmine rice for a slightly floral taste, but plain long-grain works best for the classic version.

For flavor in my horchata, I use cinnamon sticks and whole cloves. I steep them into the rice soak and bring that familiar warmth. I once tried ground cinnamon, but it left the drink gritty, so whole sticks are the way to go. Cloves add a subtle depth that rounds out the spice, and they give the horchata a little more character.

Then, my husband's additiong to the drink is sweetened condensed milk. It gives body and sweetness in one step. I’ve used evaporated milk with sugar before when I ran out, but condensed milk is creamier and blends smoothly.

See the recipe card for exact quantities. 

Step-by-step Instructions

This iced horchata is a classic rice-based drink that’s creamy, spiced, and cooling on a hot day. It takes a little time to soak and chill, but the steps are simple, and the result is a smooth, fragrant drink that tastes even better after sitting overnight.

Soak the Rice

Place the white rice in a large bowl and pour in 2 cups of water. Let it soak for at least 3 hours at room temperature. This softens the rice and releases some of its starch, which will help create that creamy horchata texture.

Toast the Spices

While the rice is soaking, place the cinnamon sticks and cloves in a dry skillet. Toast them over medium heat for about 2 minutes, shaking the pan occasionally, until they become fragrant. This step deepens their flavor and brings out the oils in the spices.

Blend the Base

Transfer the soaked rice and its soaking water to a blender. Add the toasted cinnamon sticks, cloves, and the remaining 4½ cups of water. Blend on high speed for 1–2 minutes until the rice and spices are finely ground and the mixture looks cloudy and smooth.

Strain the Mixture

Line a fine mesh sieve with cheesecloth and set it over a large bowl or pitcher. Pour the blended mixture through the sieve. Press or squeeze the solids with a spoon (or twist the cheesecloth) to extract as much liquid as possible. Discard the solids.

Add Sweetness and Flavor

Stir the strained liquid, then add the sweetened condensed milk, vanilla extract, and sugar. Mix well until everything is completely dissolved and the horchata is smooth. Taste and adjust sugar if needed.

Chill the Horchata

Cover the pitcher and place it in the refrigerator for at least 4 hours, or overnight if you want a richer, deeper flavor.

Serve

Pour the chilled horchata over a glass of ice. Sprinkle with a light dusting of ground cinnamon for garnish if you like. Serve cold.

Other Drinks to Try

If you enjoy the creamy, spiced flavor of iced horchata, there are other drinks you must try for different occasions. The spiced tamarind juice brings a tart edge with cinnamon and clove, while the lulado uses mashed lulo fruit and lime for something thicker and naturally tangy.

For a lighter option, the pomelo juice has a mellow citrus bitterness that pairs well with simple snacks. When it’s cooler outside, Colombian-inspired hot chocolate with cheese offers a richer, comforting drink that contrasts nicely with horchata’s chilled style.

Storage

Keep iced horchata in a sealed pitcher or jar in the refrigerator for up to 3 days. Give it a good stir before pouring, as some rice sediment may settle at the bottom. If you notice the horchata thickening after a couple of days, simply stir in a splash of cold water or milk to bring it back to the right consistency before serving.