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Mexican Horchata using Chantico Agave

Perfect for Horchata lovers, this traditional recipe (with-a-twist) offers and authentic take on a classic. Add a subtle, natural sweetness to the beloved rice and cinnamon Mexican drink by replacing sugar with Chantico Agave from Jalisco, Mexico.


  • 2 cups uncooked long-grain white rice

  • 1 cinnamon stick

  • 1 can evaporated milk

  • ½ - 1 cup sweetened condensed milk

  • 1 tbsp vanilla extract

  • ½ cup Chantico BLUE Agave Granulated Powder

  • 1 tsp ground cinnamon

  • 5 cups of water

Mexican Horchata using Chantico Agave served in glass in front of pitcher with horchata and two Chantico BLUE granulated powder bags.
Mexican Horchata using Chantico Agave


  1. Soak rice and 1 cinnamon stick in 1 cup of water for a minimum of 4 hours or overnight.

  2. Add soaked rice, cinnamon and water to blender along with the evaporated milk, sweetened condensed milk, vanilla extract, and Chantico BLUE Granulated Powder.

  3. Blend mixture for at least a minute or until the rice is fully blended.

  4. Strain twice and remove excess rice.

  5. Add horchata to a pitcher with an additional 4 cups of water.

  6. Garnish with a dash of ground cinnamon, serve with ice and enjoy! 🧊

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