• Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Travel Resources
    • Disclosure
  • Partner with Us
  • Contact
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua and Barbuda
      • Aruba
      • Bahamas
      • Bonaire
      • Curacao
      • Dominican Republic
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
      • Virgin Islands
    • Central America
      • Belize
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Cyprus
      • Greece
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • British Columbia
      • Atlantic Canada
      • Ontario
      • Quebec
      • Florida
      • Hawaii
      • Kentucky
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces & Salsas
    • Entrees
    • Soup
    • Easy Guatemalan Recipes
    • Christmas Recipes
  • Reviews & Tips
  • Types of Travel
    • Cruises & Boating
    • Food & Wine Adventures
    • Romantic Getaways
  • Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Taste for Travel logo

The world's most amazing food, drink and sun destinations

  • Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Travel Resources
    • Disclosure
  • Partner with Us
  • Contact
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua and Barbuda
      • Aruba
      • Bahamas
      • Bonaire
      • Curacao
      • Dominican Republic
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
      • Virgin Islands
    • Central America
      • Belize
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Cyprus
      • Greece
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • British Columbia
      • Atlantic Canada
      • Ontario
      • Quebec
      • Florida
      • Hawaii
      • Kentucky
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces & Salsas
    • Entrees
    • Soup
    • Easy Guatemalan Recipes
    • Christmas Recipes
  • Reviews & Tips
  • Types of Travel
    • Cruises & Boating
    • Food & Wine Adventures
    • Romantic Getaways
Home » Traditional Guatemalan Horchata

Traditional Guatemalan Horchata

Modified:  December 5, 2024 Published: Oct 9, 2024   //  by Michele Peterson Leave a Comment

We may earn income from links in this post. Please read this Disclosure for details.

Jump to Recipe Print Recipe
Collage of glasses of agua de horchata, Guatemalan horchata with straws and a green napkin.

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

Labelled ingredients for horchata including raw white rice, water, milk, cinnamon stick, white sugard, vanilla, salt, sesame seeds and pumpkin seeds (roasted).

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.
Process shots of mixing seeds and water.
  • Blend it all together: Transfer the rice, seed, cinnamon and water mixture to a blender. Blend on high.
Process shots for soaking seeds and blending.
  • 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.
Process shot 5 and 6 for making horchata.
  • 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.
Two glasses of Guatemalan agua de horchata (rice drink) with cinnamon sticks.

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 with snacks such as garnachas or 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 Horchata: Combine one rounded teaspoon of instant coffee with hot water in a tall glass. Stir to dissolve, add ice and fill with horchata. Sprinkle with cocoa.
  • 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.

Recipe

Print
5 from 8 votes

Pumpkin Spice Horchata

In this easy recipe for Pumpkin Spice Horchata, the popular Latin American rice-based drink gets an autumn spin with the warming flavours of pumpkin pie spices! Just add rum or maple whisky for the perfect fall cocktail!
Prep Time10 minutes mins
Soaking time7 hours hrs
Total Time7 hours hrs 10 minutes mins
Course: Drinks
Cuisine: Latin American
Servings: 4
Calories: 413kcal
Author: Michele Peterson
Cost: $6

Equipment

  • 1 blender
  • 1 fine mesh sieve
  • 1 cheesecloth optional
  • 1 Pitcher

Ingredients

  • 1 cup raw white rice long grain
  • 1/3 cup roasted sesame seeds
  • 1/3 cup roasted pumpkin seeds
  • 1 large cinnamon stick Ceylon
  • 2 cups water
  • 2 cups fat free milk or almond milk
  • 1.5 cups pumpkin puree
  • 3 Tablespoons white sugar or less
  • 1/2 teaspoon vanilla extract Madagascar or Mexican
  • 1 Tablespoon pumpkin spice
  • Pinch of salt
  • 1 cup water
  • Cinnamon sticks for garnish
  • Cinnamon for sprinkling overtop
  • crushed graham crumbs or extra sesame seeds for rim

Homemade Pumpkin Pie Spice Mix (store remaining in cupboard)

  • 2 teaspoons cinnamon ground
  • 1 teaspoon ginger ground
  • 1 teaspoon allspice ground
  • 1 teaspoon cloves ground
  • 1 teaspoon nutmeg ground or 1/2 teaspoon fresh grated
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.
  • Blend: 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 the smoothest 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, pumpkin puree, vanilla, sugar, pumpkin spice, 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: Stir and serve horchata over ice in tall glasses.
  • Garnish: Garnish with cinnamon sticks and a dusting of ground cinnamon.
    Or, dip the rim of the glass in honey or syrup before filling with horchata. Then dip the rim in crushed graham crumbs or toasted sesame seeds.

Notes

    • Lightly toast the sesame seeds and pumpkin seeds, watching so they don’t burn. 
    • Be sure to soak the rice and seed mixture for a minimum of 7 hours.
    • Horchata tends to settle, so stir it before serving. 
    • Double, triple or even quadruple this pumpkin spice horchata recipe for serving a crowd.
    • Store leftover horchata in the refrigerator for up to 3 days.
Note: Nutritional information is created by online calculators so figures are only estimates.

Nutrition

Calories: 413kcal | Carbohydrates: 66g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 598mg | Fiber: 6g | Sugar: 19g | Vitamin A: 14557IU | Vitamin C: 4mg | Calcium: 350mg | Iron: 5mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

FAQs

What is the difference between Guatemalan and Salvadoran horchata?

Salvadoran horchata is made with morro or melon seeds while Guatemalan horchata uses white rice.

Why does my horchata taste grainy?

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

  • Picosita beer cocktail garnished with cucumber and shrimp in a Gallo beer can.
    Best Picosita Recipe – Spicy Guatemalan Beer Cocktail
  • Two glasses of oat milk garnished with cinnamon
    Agua de Avena (Oat Milk)
  • Two glasses of cold brew iced hibiscus tea.
    Iced Cold Brew Hibiscus Tea (Fresco de Rosa de Jamaica)
  • Guatemalan and Mexican Ponche-de Frutas
    Ponche de Frutas – Holiday Hot Fruit Punch

Save to Pinterest!

A collage of a Guatemalan rice drink with cinnamon.
« Review of Adhara Hacienda Cancun: A Handy Budget Hotel
Review of Heaven at Hard Rock Hotel Riviera Maya »
  • Facebook
  • Email

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «Hotel Adhara Hacienda Cancun. Review of Adhara Hacienda Cancun: A Handy Budget Hotel
Next Post: Review of Heaven at Hard Rock Hotel Riviera Maya Eden Swimming Pool at Heaven Hard Rock Riviera Maya.»

Reader Interactions

5 from 8 votes (8 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

  • Sargassum seaweed in Cancun 2018
    Insider’s Guide to Seaweed Conditions in Cancun and Riviera Maya (in 2025)
  • Seeing flamingos is a top thing to do in Aruba.
    30 Best Things to Do in Aruba (10 Free!)
  • Overhead shot of Guatemala National Dish Pepian de Pollo
    Pepián de Pollo – Guatemalan Spiced Chicken Stew
  • No Sargassum seaweed on Grand Anse Beach Grenada
    10 Best Caribbean Beaches Without Seaweed (in 2025)
  • View of cruise port and Paradise Island Nassau Bahamas.
    15 Bucket List Things to Do in Nassau, Bahamas
  • A tray of tortellini skewer appetizers to take on a boat.
    27 Best Boating Snacks To Enjoy This Summer

Sun Destination Travel & Food

  • Swimming pool at Breathless Riviera Cancun Credit Sue Campbell
    10 Best All-Inclusive Resorts in Cancun and Riviera Maya
  • Beautiful beach bar on Bonaire in Dutch Caribbean.
    10 Unforgettable Beach Bars in Bonaire
  • Young man holding a dorado fish in a Puerto Escondido restaurant.
    21 Best Restaurants in Puerto Escondido, Oaxaca (2025)
  • Swim at Ciolo Bridge
    15 Reasons to Put Santa Maria di Leuca on Your Bucket List
  • View of one of the bays in Huatulco Oaxaca.
    26 Bucket List Things to Do in Huatulco, Oaxaca
  • A pontoon tour is one of the top things to do in Bacalar, Mexico.
    Bacalar is Mexico’s Coolest Town. Here’s Why!

Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi! I'm Michele, publisher of A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 2 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

More about us →

Booking.com

Site Footer

Follow A Taste for Travel

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Copyright © 2016–2025 A Taste for Travel

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.