We may earn income from links in this post. Please read this Disclosure for details.
If you’re looking for a refreshing drink, this easy traditional Guatemalan horchata recipe is a must-try! Sweet and creamy and made with simple ingredients of rice, cinnamon, sesame and pumpkin seeds, it’s the perfect beverage to serve at get togethers or on a sunny day!
Why We Love This Drink
We’re not alone in being fans of this creamy, rice-based drink! Agua de horchata has its origins in Spain, particularly in the region of Valencia, where it’s traditionally made with tiger nuts (chufas).
Also popular throughout Latin America, it’s one of the most beloved traditional beverages in Guatemala. You’ll find it everywhere—from bustling markets and comedores (local diners) to street food stalls in Antigua.
But horchata de arroz is especially popular in Zacapa in Eastern Guatemala, where our family ranch is. When the sun blazes down on the arid hills of fields of tobacco, there’s nothing like sipping on this refreshing, sweet drink to cool off.
It also happens to be:
- Nut-free: Safe for those with nut allergies, yet still nutty in flavour thanks to the roasted seeds.
- Perfect with spicy foods: Pairs wonderfully with dishes like tacos, paella or kaik-ik, balancing out the heat.
- Authentic and rooted in tradition: This authentic Guatemalan recipe brings a taste of Guatemalan culture straight to your kitchen.
- Make-ahead convenience: You can prep it the night before for the ultimate easy-to-make drink. Unlike agua de avena (a traditional Guatemalan oat drink), horchata won’t get gummy. It’s basically foolproof.
- Versatile: Easily adapted to be boozy, fruit-flavoured, or creamier, depending on your preferences.
- Economical: Economical and easy to double, triple and expand to serve a crowd.
Ingredients
Please scroll down to the recipe card for exact quantities and method.
- Raw white rice (long grain): The key ingredient for that smooth, creamy texture that’s the foundation of horchata. I find jasmine rice works best. Wash it first.
- Roasted sesame seeds: These add a subtle nutty undertone that enhances the flavour.
- Roasted pumpkin seeds: Pepitas (squash seeds) are popular in many traditional Guatemalan dishes. They add richness and also act as a thickening agent.
- Cinnamon stick: A Ceylon cinnamon stick gives horchata a cozy, familiar taste.
- Water: Used in both the soaking process and for thinning the horchata to your desired consistency.
- Low-fat milk or almond milk: Choose the option that fits your taste or dietary needs. Both give a creamy, smooth finish.
- White sugar: Sweetens the drink just enough, balancing the spices and seeds.
- Vanilla extract: For an extra layer of flavour and depth, use Madagascar or Mexican vanilla if you can.
- Pinch of salt: This tiny addition amplifies all the other flavours.
- Cinnamon sticks and ground cinnamon: For garnish and a beautiful presentation.
Step-by-Step 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 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. This allows the flavours to blend and intensify.
- Blend it all together: 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 an extra smooth 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 strained 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 and garnish: Serve your horchata over ice in tall glasses. Garnish with cinnamon sticks and a dusting of ground cinnamon for that perfect finishing touch. Stir before serving to redistribute the flavours, as horchata tends to settle.
Enjoy this authentic Guatemalan horchata at your next gathering, or simply make a batch to sip.
Trust me, one taste and you’ll understand why this drink is so popular! ¡Salud!
Serving Suggestions and Tips
- Soaking: Don’t try to rush the process or you’ll end up with grainy horchata. Plan ahead so the rice soaks for a minimum of 7 hours.
- Stir before serving: The rice mixture tends to settle, so a quick stir keeps it nice and smooth before you pour.
- Serve it cold: Horchata is best enjoyed ice-cold, especially on a hot day like those we get in eastern Guatemala and along the Pacific Coast.
- Perfect food pairing: It’s a great match for spicy dishes like Guatemalan pepián or kak’ik (the famous turkey soup of Coban), or even a big, flavourful Spanish paella. The creamy sweetness cools down your palate.
- Make it a Pitcher: Double, triple or even quadruple this horchata recipe for serving a crowd. It’s a great drink to serve on Guatemalan holidays and celebrations such as All Saints Day, Christmas and La Quema del Diablo.
- Store in the fridge: Keep any leftover horchata in the refrigerator for up to 3 days.
Variations
- Dirty or Spiked Horchata: Add a shot of your favourite rum, quetzalteca (aguardiente), whisky, or vodka for an adult version that’s perfect for any gathering.
- Pumpkin Spice Horchata: The pumpkin seeds in Guatemalan horchata pair perfectly with pureed pumpkin and pumpkin spice for an autumn-inspired drink.
- Strawberry Horchata: Blend in a cup of pureed strawberries for a fruity twist. Garnish with fresh fruit for a fun and refreshing version.
- Creamier Horchata: Swap one cup of milk for a can of condensed milk or evaporated to make your horchata extra rich and luxurious.
- Vegan Horchata: Swap in almond or rice milk for regular milk. Horchata makes a great plant-based substitute for eggnog.
Traditional Guatemalan Horchata
If you’re looking for a refreshing drink, this traditional Guatemalan horchata recipe is a must-try! Smooth and creamy with flavours of cinnamon, vanilla, sesame seeds, and pumpkin seeds, enjoy this easy to make, rice-based drink at your next gathering or on a sunny day.
Servings: 4
Calories: 377kcal
Cost: $5
Prevent your screen from going dark
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. This allows the flavours to blend and intensify.
Blend it all together: 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 an extra smooth 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 and garnish: Serve your horchata over ice in tall glasses. Garnish with cinnamon sticks and a dusting of ground cinnamon a finishing touch.Stir before serving to redistribute the flavours, as horchata tends to settle.
Notes
- Don’t try to rush the process or you’ll end up with grainy horchata. Plan ahead so the rice soaks for a minimum of 7 hours.
- The rice mixture tends to settle, so a quick stir keeps it nice and smooth before you pour.
- Horchata is best enjoyed ice-cold.
- Double, triple or even quadruple this horchata recipe for serving a crowd. It’s a great drink to serve on Guatemalan holidays and celebrations such as All Saints Day, Christmas and La Quema del Diablo.
- Keep any leftover horchata in the refrigerator for up to 3 days.
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
FAQs
Salvadoran horchata is made with morro or melon seeds while Guatemalan horchata uses white rice.
Horchata can taste grainy if it’s not soaked long enough and/or filtered through a fine enough sieve. Soaking for 7 hours and using a cheesecloth set over a sieve delivers the best results.
More Easy Guatemalan Drinks to Make
Save to Pinterest!
