Mexican Horchata (Agua de Horchata): The Bar-Style Mocktail Recipe

Horchata, also called agua de horchata, is a popular Mexican-style agua fresca made by soaking rice, blending it with water and cinnamon, then sweetening and serving it chilled. Many modern versions add milk, condensed milk, and vanilla for a creamier, dessert-like profile.

This is a bar-friendly twist built for texture and consistency: acacia honey syrup for a clean floral sweetness, vanilla for roundness, and a cinnamon backbone that reads instantly on the nose.

Flavour profile

Creamy, cinnamon-spiced, lightly floral, gently sweet, refreshing when served cold.

Time needed

7 hours (includes resting time)

Technique

Hot soak, maceration, blend, fine strain, rebalance.

Tools

• Glass jar (1 liter)

• Blender

• Water heater or saucepan

• Spoon or barspoon

• Fine strainer (double straining)

Ingredients (batch)

• 200 g rice

• 13 oz (400 ml) hot water

• 5 oz (150 ml) condensed milk

• 5 oz (150 ml) whole milk

• 5 oz (150 ml) filtered water

• 1.7 oz (50 ml) acacia honey syrup (2:1)

• 1 barspoon vanilla extract

• 1 cinnamon stick

Yield (approx.): 850 to 900 ml, depending on how hard you strain.

Procedure

1. Heat the filtered water until almost boiling.

2. Add rice to a jar with the cinnamon stick (broken into smaller pieces). Pour in the hot water and stir well.

3. Rest for 6 hours, stirring occasionally.

4. Blend everything for 2 minutes.

5. Fine strain the liquid (double strain for a smoother texture).

6. Add vanilla extract, whole milk, condensed milk, filtered water, and acacia honey syrup. Blend again until homogeneous (at least 2 minutes).

7. Bottle, label (date + batch), cool, then store in the fridge.

8. Serve in a highball glass over ice, garnish with a mint sprig.

Service notes (to make it feel premium)

• Stir or shake before serving, horchata naturally separates.

• For a lighter, more “agua fresca” style: add a small splash of cold water or a top of soda in the glass (not in the bottle), so the batch stays consistent.

Shelf life and storage

3 to 4 days refrigerated in a sealed bottle, since this contains dairy. Many references land in the 2 to 5 day range depending on recipe and handling. Keep it cold, and do not leave it at room temperature for extended periods.

Writer Notes

• Acacia honey is chosen because it sweetens cleanly without overpowering cinnamon or vanilla.

• If it tastes “heavy,” do not add more sweetness. Dilute slightly in the glass, or reduce condensed milk next batch.

Written by: Riccardo Grechi | Head Mixologist | Bar Consultant | Bar Trainer

Keep exploring

For more zero-proof recipes and signature builds, visit the Mocktails section.To get new articles, prep specs, and bar systems updates, subscribe to the Newsletter.