Spiked Horchata

Horchata is a cinnamon and rice based beverage popular throughout Latin America and Spain. The Spanish version is made with tiger nuts (horchata de chufa). It varies throughout Latin America, with some countries using cow’s milk while others are completely vegan using coconut, rice, and almonds.

You can adjust the milks in horchata according to dietary preferences or taste.


  • 2 cups white rice

  • 2 sticks cinnamon, plus more sticks for garnish

  • 1 cup coconut water

  • 1 cup full fat canned coconut milk

  • 1/3 cup sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1 pinch salt

  • 1/4 cup rum

Steps to Make It

  1. Gather the ingredients.

    Spiked Horchata

  2. Rinse rice under cold water in a tightly meshed sieve to clean and remove any debris. Bring 5 cups of water to a boil. Add rice and cinnamon sticks to a heat proof bowl. Pour boiling water over rice and cinnamon sticks. When cool enough to handle, cover with plastic wrap and let soak overnight.

    Spiked Horchata

  3. The next day, pour the rice and water into a blender. Remove the cinnamon stick.

    Spiked Horchata

  4. Blend for 30 to 45 seconds or until liquified. Strain rice water over a bowl through a tightly meshed sieve or cheesecloth to remove particles.

    Spiked Horchata

  5. Add coconut water, coconut milk, sugar, vanilla extract, cinnamon, salt and dark rum to rice water. Whisk until sugar is dissolved.

    Spiked Horchata

  6. Chill for 1 to 2 hours. Pour into your favorite glasses and garnish with cinnamon sticks.

    Spiked Horchata


  • Add ice cubes to horchata to chill instantly.


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