Recipe By melissacraddock
Published Jul 27th
Prep 5m Cook - Additional 4h Ready In 4h 5m
Servings 10 cups Calories 188.8

This is not your traditional horchata recipe by any means. Our family was craving horchata so I searched this site for recipes but they were all so labor intensive. I was inspired to create an easy version and I think I succeeded. I hope you enjoy it as much as we do! It’s like heaven in a glass – so sweet and creamy that it could even be served as a dessert! This is more of a Spanish version with the almond flavoring. K

Recipe Ingredients

  • 1 quart unsweetened rice milk
  • 1 quart unsweetened almond milk
  • 1 (14 ounce) can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 teaspoons ground cinnamon
  • 5 cinnamon sticks
  • ice

Cooking Directions

  1. 1 Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
  2. 2 Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.

Nutrition Facts

  • Calories 188.8
  • Carbohydrate 33.9 g
  • Cholesterol 13.3 mg
  • Fat 4.3 g
  • Fiber 1.8 g
  • Protein 4.4 g
  • Saturated Fat 2.3 g
  • Sodium 84.6 mg
  • Sugar 21.4 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

For those with nut allergies, eliminate the almond milk and almond extract; double the rice milk and vanilla extract; This stores well in the refrigerator and gets even better as it sits.


  1. Delicious! I skipped the rice milk and added a pinch of xanthan gum. I also skipped the mixing steps, threw all except cinnamon sticks into the vitamix. 30 seconds on high and love at first sip! Thanks for the inspiration!
  2. I grew up drinking Horchata and this to me is nothing like it should be. It has a somewhat artificial taste to it. I'm not sure what caused that since I like all of the ingredients in this recipe. To me the combination of them together in this recipe just does not work.
  3. This is the first time I made this. I did find the ground cinnamon to be a little too much for my liking but it is very refreshing and sweet on a hot day. Very easy to make. I didn’t have any almond extract on hand and I only had 3 cinnamon sticks left but - Read more ...
  4. I made this for a big Mexican Fiesta. I was a hit! Everyone loved it and asked for the recipe. It was simple and so good. I did not add the Almond extract but I followed the rest of the recipe. I also quadrupled the recipe. I made it 24 hours ahead of time.
  5. After making traditional horchata and not loving the time consuming technique but loving the result I tried this recipe. I couldn't tell any difference between this and the ground rice and almonds version! The only thing I did differently was two cinnamon sticks instead of five and I omitted the almond extract. It was absolutely - Read more ...