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A glass of Guatemalan horchata with a few sticks of cinnamon.
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5 from 6 votes

Guatemalan Horchata

Authentic Guatemalan horchata made with rice, cinnamon, and sesame seeds. A creamy, spiced drink perfect for cooling down or pairing with meals.
Prep Time10 minutes
Soaking time7 hours
Total Time7 hours 10 minutes
Course: Drinks
Cuisine: Guatemalan, Latin American
Servings: 4
Calories: 377kcal
Author: Michele Peterson
Cost: $6

Equipment

  • 1 blender
  • 1 fine mesh sieve
  • 1 cheesecloth optional
  • 1 Pitcher

Ingredients

  • 1 cup raw white rice long grain
  • 1/3 cup roasted sesame seeds
  • 1/3 cup roasted pumpkin seeds
  • 1 large cinnamon stick Ceylon
  • 2 cups water
  • 2 cups fat free milk or almond milk
  • 3 Tablespoons white sugar or less
  • 1/2 teaspoon vanilla extract Madagascar or Mexican
  • Pinch of salt
  • 1 cup water
  • Cinnamon sticks for garnish
  • Cinnamon for sprinkling overtop

Instructions

  • Prepare the rice mixture: Rinse the uncooked, raw rice in cold water and drain it.
  • Soak the ingredients: In a bowl or container, combine the raw rinsed rice, roasted sesame seeds, roasted pumpkin seeds, and cinnamon stick.
    Add cold water, cover, and refrigerate the mixture for at least 7 hours or overnight.
  • Blend: Transfer the rice, seed, cinnamon and water mixture to a blender. Blend on high.
  • Strain the mixture: After blending, strain the water from the rice and seed mixture using a fine mesh sieve or cheesecloth.
  • Strain again: For the smoothest texture, strain rice mixture one more time using a metal sieve or cheesecloth. Squeeze well if using cheesecloth to remove all the liquid. Discard solids.
  • Add remaining ingredients: Add milk, vanilla, sugar, and a pinch of salt to strained liquid.
  • Adjust the consistency: Pour the horchata into a pitcher, adding water until you reach your desired consistency (typically there should be about a quart in total). Stir well and refrigerate until cool.
  • Serve: Stir and serve horchata over ice in tall glasses.

Notes

    • Lightly toast the sesame seeds and pumpkin seeds, watching so they don't burn. 
    • Be sure to soak the rice and seed mixture for a minimum of 7 hours.
    • Horchata tends to settle, so stir it before serving. 
    • Double, triple or even quadruple this horchata recipe for serving a crowd.
    • Store leftover horchata in the refrigerator for up to 3 days.
Note: Nutritional information is created by online calculators so figures are only estimates.

Nutrition

Calories: 377kcal | Carbohydrates: 57g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 88mg | Potassium: 398mg | Fiber: 3g | Sugar: 15g | Vitamin A: 254IU | Vitamin C: 0.2mg | Calcium: 316mg | Iron: 3mg