Mexican Chocolate Horchata Recipe

Horchata is a creamy drink made from rice, often sweetened with condensed milk. On its own, it is rich and comforting, but stir in a few tablets of Abuelita chocolate, and it becomes something even better. The tablets bring bold chocolate flavor with warm notes of cinnamon and spice. Try this Mexican chocolate horchata for a cozy twist on the classic.

Why You’ll Love This Chocolate Horchata

Rich and chocolatey: Abuelita Mexican chocolate gives the horchata a deep chocolate flavor with a hint of cinnamon.

Creamy and smooth: Whole milk and sweetened condensed milk make every sip creamy.

Easy to make: Soak, blend, strain, and chill.

Origin

Horchata is a sweet, creamy drink that originated in Spain and Latin America. Horchata is made differently depending on the region. In Mexico, it’s traditionally made with long-grain white rice, water, sugar, cinnamon, and a splash of vanilla. In Spain, horchata is made with tiger nuts, sugar, and water. Chocolate horchata is a modern Mexican-inspired variation.

Ingredients

• 1 cup white rice
  • Creamy base for the horchata
• 2 cups hot water, for soaking
  • Softens the rice and dissolves the chocolate
• 2 Abuelita chocolate tablets
  • Gives the horchata the deep chocolate flavor
• 1 teaspoon ground cinnamon
  • Cozy spice
• 2 cups water
  • Thins out the consistency
• 3 cups whole milk, divided
  • Makes the horchata creamy
• ½ can sweetened condensed milk
  • Adds a rich sweetness
• 1 teaspoon vanilla extract
  • Gives a warm aromatic flavor
• Ice, for serving
  • To chill

Click on the images for the direct link to the ingredients/tools I used:

Mexican Chocolate Horchata Recipe Instructions

Rinse and drain the rice. Add the rice, Abuelita chocolate tablets, and cinnamon to a large bowl. Pour in 2 cups of hot water and stir. Cover and let soak for at least 4 hours, or overnight, until the rice has softened and the chocolate has dissolved.

Transfer the soaked rice mixture to a blender. Add the sweetened condensed milk, vanilla extract, and 2 cups of whole milk. Blend until the rice is finely broken down and the mixture is smooth and creamy.

Pour the mixture through a fine-mesh strainer or cheesecloth into a large pitcher, pressing or stirring the solids to extract as much liquid as possible.

Stir in the remaining 1 cup of milk and 2 cups of water. Taste and adjust the consistency with additional milk or water if desired.

Pour over a glass filled with ice. Serve chilled and enjoy!

Chocolate Horchata Tips

Soak overnight: Soaking the rice overnight gives you a creamier horchata.

Use hot water: Hot water helps soften the rice and dissolve the Abuelita chocolate.

Blend well: Blend the soaked rice mixture until the rice is finely broken down.

Strain thoroughly: Use a fine-mesh strainer or cheesecloth.

Adjust the sweetness: Add more or less sweetened condensed milk to suit your taste. Adjust the consistency: Add extra milk or water if the horchata is too thick.

Stir before serving: The rice and cinnamon naturally settle at the bottom, so give it a good stir.

Storage Tips

Fridge: Store Mexican chocolate horchata in an airtight container for up to 3-4 days.

If the horchata thickens or separates, stir or shake right before serving.

Ingredient Substitutions

Abuelita Chocolate → Ibarra Mexican chocolate

Whole Milk → 2% milk, evaporated milk, oat milk, or almond milk

Sweetened Condensed Milk → Dairy-free sweetened condensed milk

Ground Cinnamon → 1 cinnamon stick, soaked with the rice and removed before blending

What to Serve with Chocolate Horchata

Tacos → Carne asada, chicken, or carnitas tacos

Tamales → Savory tamales make a delicious pairing with the sweet horchata.

Frequently Asked Questions

Can I use regular Mexican chocolate instead of Abuelita?

Yes. You can substitute another Mexican chocolate tablet, although the flavor and sweetness may vary.

Why does my horchata separate?

Separation is completely normal. Rice particles and cinnamon can settle as the horchata sits. Simply stir or shake well before serving.

Can I make chocolate horchata without dairy?

Yes! Replace the whole milk with your favorite dairy-free milk, such as oat, almond, or coconut milk

Common Mistakes

Not soaking the rice long enough → The rice may not blend smoothly, resulting in a gritty texture.

Using boiling water → Extremely hot water can affect the texture of the rice. Use hot water rather than boiling water.

Not blending enough → Under-blended rice won’t release enough flavor or creaminess. Blend until the rice is finely broken down.

Skipping the straining step → Unstrained horchata can be gritty.

If you enjoyed this Mexican chocolate horchata, you might also like my strawberry horchata or my cantaloupe agua fresca.

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