Horchata is a popular Latin American rice-based drink. This sweetened cinnamon-vanilla beverage is common in the Mexican taquerias that pepper San Antonio, Texas, the city I now call home.

Scan any restaurant that specializes in authentic Mexican food and you’re sure to find a machine that has this white liquid bubbling away inside. Its creaminess and cooling powers make it the ideal counterpart for the spicy salsas and chilies common to this part of the world.

Horchata de arroz (rice) morphed from the orxchata, which is Spanish in origin. Many Spanish speaking countries have their own versions of a grain-based drink, Puerto Rico has one made from sesame seeds, but this version made with rice seems to be the most popular and commonly known.

It’s so easy to make horchata from scratch! You probably have all of the ingredients in your pantry already, so I urge you to give it a shot and make horchata at home.

WHAT’S IN HORCHATA?

For all the complexities of its flavor—it’s creamy, earthy, refreshing, and spiced—horchata’s ingredients are really quite simple. The main ingredient is technically water, the second being rice, of course. But cinnamon and vanilla are both used as supporting flavors to pull the two together in a drink that tastes more complex than it really is.

Milk and granulated sugar are commonly added to the rice water base. The milk and sugar sweeten and put the figurative bow on the drink. I use sweetened condensed milk instead. For me, ease and efficiency reign supreme, so I’m killing two ingredient birds with one stone.

WHAT DOES HORCHATA TASTE LIKE?

Despite the fact that it doesn’t contain nuts, horchata has a nutty flavor. For me, Horchata should taste milky with a hint of that nuttiness.

Cinnamon and vanilla should only kiss your taste buds, not be the prominent flavor of horchata. Horchata’s sweetness isn’t cloying like some flavored milks tend to be. I find the best horchata is one whose flavor, when you take a sip, dissipates, leaving you craving more and more. When horchata has those qualities, I can knock back an obscene amount of the stuff!

Of course, you can always add more cinnamon and vanilla if it suits you.

DO YOU DRINK HORCHATA COLD WARM OR HOT?

Horchata is always served very cold and often on the rocks. Because of this, yours should be full-bodied when mixed, in order for your drink to be watered down properly by the addition of the ice cubes. Store the horchata in the fridge because ice-cold is where it’s at.

HOW DO YOU MAKE HORCHATA? 

Horchata is such a straightforward drink to make: Prepping the star ingredient is as simple as a quick rinse of long-grain white rice, which rids the grains of any excess starch that can thicken the horchata. Steep a cinnamon stick in some water, then blend the rice and cinnamon together to break down both ingredients.

The mixture is steeped for three hours to infuse the rice and cinnamon flavors into the water, which is later strained away to produce the horchata.

Sweetened condensed milk and a splash of vanilla are added to the rice-water base to make a sweet, creamy agua fresca. Stir before serving to ensure the heavier condensed milk and cinnamon are blended into each glass.

SWAPS AND SUBSTITUTIONS

I steep a cinnamon stick and use the infused water (and stick) to flavor my horchata. While you can most certainly use ground cinnamon instead, I like to keep my horchata as light as possible and find the cinnamon stick method maintains that lightness.

If you’re lactose intolerant, keep your stomach happy by replacing the sweetened condensed milk with lactose-free condensed milk. If, however, you stick to a vegan diet, a condensed coconut milk may be substituted with the understanding that the flavor of the rice may be weakened.

You can also go the traditional route by omitting the sweetened condensed milk and adding a cup of whole milk and 3/4 cup of granulated sugar instead. But, really, who wants to add more work to this recipe?

HOW TO MAKE BOOZY HORCHATA

Can you add alcohol to horchata? Ab-so-flippin’-lutely! As a matter of fact, those in the know have already bottled alcoholic Horchata! Spiced rum is the best mate to Horchata. It creates a spiked chai-tasting cocktail which I’m so here for!

Bourbon is another great way to liven this Horchata up. An ounce of your favorite spirit shaken into three ounces of horchata and poured over ice is where it’s at.

HOW LONG WILL HORCHATA LAST? 

As with anything that contains milk, Horchata will keep in the fridge for five to seven days. I guarantee you, though, you’ll use it up well before then.

CAN YOU FREEZE HORCHATA?

In the past, I’ve frozen horchata in ice cubes to add to other drinks. If you want to make a large batch to freeze, do so with confidence!

Transfer the prepared Horchata to a freezer-safe container. Keep it frozen for up to three months. Thaw it under refrigeration before giving it a vigorous stir to combine the ingredients which may separate and serve as usual.

MORE REFRESHING DRINK RECIPES

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

Slow Cooker Chicken Tacos

Chicken tacos are a popular dinner in my house. We love tacos because they are so customizable. You can switch up the meat, toppings, and tortillas, so you may never eat the same taco twice! Madison’s Favorite Beef Tacos and Fish Tacos are a couple of our favorites.

However, lately Madison has been asking me to make these every week! These are the best chicken tacos because they are easy and tasty. One of those dinners that you dump in the slow cooker. Then, when it’s time to eat, it takes just a few minutes to whip up the simple limey slaw, slice the avocado, and heat the corn tortillas.

You can use chicken breast as I did here or make it with boneless chicken thighs, which we often do too.

Are chicken tacos healthy?

Yes, chicken tacos can be healthy – it all depends on the toppings. Cheese and creamy sauces are higher in calories than veggies. These healthy tacos are topped with a cabbage slaw and avocado. I use corn tortillas, which are a little lighter than flour tortillas.

How much chicken do I need for tacos?

To make 12 tacos, you need 1 1/2 pounds of chicken breasts. This chicken taco recipe has a serving size of three tacos, but you can definitely get more tacos out of the chicken, depending on how much you pile on the tortillas. If you need to make more than 12 tacos, you can easily double the chicken.

How do you make chicken tacos from scratch?

These chicken tacos are really easy to make from scratch.

Chicken. Start with the chicken since that takes the longest to cook. Season the chicken with adobo seasoning or salt, garlic powder, and cumin. Place in the slow cooker and cover with your favorite salsa. Cook on low for 4-6 hours or high 3 hours.

Once the chicken shreds easily, it’s done. Drain the excess liquid from the pot while keeping as much of the tomatoes from the salsa. Shred the chicken with two forks.

Chicken Taco Toppings

To make the cabbage slaw, combine the shredded cabbage, lime, salt, and cilantro and mix together. Slice the avocado and cut the lime into wedges.

How to Heat Corn Tortillas

Heat the corn tortillas over the open flame of your gas stove. Hold the tortillas one at a time with tongs for 15 to 30 seconds. Once they are slightly charred, put on a plate and cover with a towel to keep warm.

If you don’t have a gas stove or are short on time, you can microwave the tortillas. Put them on a plate and cover with a damp paper towel. Microwave for about 30 seconds until warm.

You can also heat tortillas in the oven. Wrap them in foil and bake for 10 to 15 minutes at 350 degrees until warm.

How to Assemble Tacos

Now that all your taco filling is ready, it’s time to assemble your tacos. Top each tortilla with chicken, slaw, and avocado and serve with lime.

To Make Ahead: You can make the chicken ahead and store in a container. Keep covered and refrigerate up to four days. To reheat, microwave in 30-second intervals until heated through.

To Freeze Meat: Let the chicken cool and store in a freezer-safe container. Freeze for up to three months. To reheat, transfer to the refrigerator overnight or reheat from frozen in 30-second intervals until heated through.

Variations

• Use flour or whole-wheat tortillas instead of corn.
• Swap the chicken breasts for boneless, skinless chicken thighs.
• Top with guacamole instead of avocado slices. Just mash up some avocado and season with salt and lime for a simple guac.

More Taco Recipes You’ll Love: