• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Food Photography
      • Portafolio
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Aguas Frescas » Chocolate Horchata

    Chocolate Horchata

    Published: May 31, 2020 · Modified: Jul 3, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This Mexican chocolate horchata is the perfect drink to cool down this summer. The traditional combination of soaked rice and milk is given an upgrade with this artisanal Mexican chocolate tablillas from Hernan.

    rice, water, and chocolate soaking in a plastic container on a wooden surface

    What is Horchata?

    Horchata is a traditional Mexican agua fresca that actually originated in Spain. In Spain this refreshing drink is made with chufa nuts (which are not actually nuts but a tuber). When the Spanish conquistadores came to Mexico they brought with them the recipe for horchata, but seeing as chufa nuts are not native to Mexico they began using rice.

    view into blender with chocolate horchata mixture on white surface

    How do you make horchata?

    Horchata is commonly made by soaking rice, cinnamon, and sometimes almonds in water overnight. Some recipes call for boiling the rice with the cinnamon then letting it soak, but I prefer to pour boiling water over the rice, cinnamon, and in this case chocolate then letting it rest overnight. The following day the mixture is blended, strained, then milk and sugar are added to it.

    a glass of chocolate horchata on a white surface with chocolate squares and cinnamon beside it

    Hernan Mexican Chocolate Tablillas

    For this recipe, I used my favorite Mexican hot chocolate: Hernán. Hernán is the real deal, real, authentic, Mexican chocolate sourced from Chiapas, and ground with sugar and cinnamon. In fact, the cacao used to make Hernan Mexican hot chocolate is organic and from a bio diversified plantation! The chocolate comes in three presentations tablillas (squares), skulls (which make an amazing gift since they are sold in small brightly colored hand woven palm leaf baskets), and small balls.

    a glass of chocolate horchata with 2 squares of chocolate beside it and the box of hernan chocolate behind it

    The Recipe: Mexican Chocolate Horchata

    • If Hernan chocolate is not immediately available to you, you can use Ibarra chocolate which is readily available in most grocery stores and is also vegan.
    • You can use the sweetener of your preference agave, coconut sugar, maple syrup, etc
    • Make sure to strain twice for a really smooth horchata.
    • Serve over ice and enjoy!!
    two glasses of horchata de chocolate, two cinnamon sticks and two chocolate squares beside it
    two glasses of horchata de chocolate, two cinnamon sticks and two chocolate squares beside it
    Save Recipe Go to Recipe Box
    5 from 3 votes

    Chocolate Horchata

    This Mexican chocolate horchata is the perfect drink to cooldown this summer. The traditional combination of soaked rice and milk is givenan upgrade with this artisanal Mexican chocolate tablillas from Hernan.
    Pin Recipe Print Recipe
    Prep Time10 mins
    1 d
    Total Time1 d 10 mins
    Course: Drinks
    Cuisine: Mexican
    Servings: 8 servings
    Calories: 157kcal
    Author: Dora S.

    Ingredients

    • 1 cup Rice, long grain
    • 3 cups Water
    • 2 Hernan Mexican chocolate tablillas (2.6 oz)
    • ½ cup Sugar,
    • 1 stick Ceylon cinnamon (2 inch long)
    • 1 tsp Vanilla extract
    • 1 ½ cups Soy, unsweetened (or your favorite plant milk)
    Prevent your screen from going dark

    Instructions

    • In a heat resistant container, combine the rice, Mexican chocolate tablillas, and cinnamon.
    • In a medium pot, bring the 3 cups of water to a boil. Pour over the rice and refrigerate overnight.
    • The following day blend the mixture until smooth and strain through a fine mesh strainer.
    • Add the vanilla, sugar, and soy milk and blend again until smooth.
    • Strain through a cheesecloth or nut bag.
    • Serve over ice and sprinkle with ground cinnamon. Enjoy!

    Notes

    If Hernan chocolate is not immediately available to you, you can use Ibarra chocolate which is readily available in most grocery stores and is also vegan. You can use the sweetener of your preference agave, coconut sugar, maple syrup, etc Make sure to strain twice for a really smooth horchata. Serve over ice and enjoy!!

    Nutrition

    Serving: 1serving | Calories: 157kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « My Abuela's Whole Wheat Flour Tortillas
    Vegan Picadillo »

    Reader Interactions

    Comments

    1. Amelia

      August 28, 2021 at 8:07 pm

      Hi I have not tried this yet but I'm wondering how to make this without chocolate. Just omit it?

      Reply
      • Dora S.

        September 01, 2021 at 6:36 am

        Yes, you can just omit the chococolate

        Reply
    2. Cathy

      July 23, 2020 at 7:43 am

      5 stars
      So delicious, thank you! I've been missing horchata since I moved to the countryside and there's nowhere to get it here. Chocolate is a delicious addition :)

      Reply
    3. Michelle

      June 15, 2020 at 9:51 pm

      5 stars
      Yum! Sounds perfect for this summer

      Reply
      • Cynthia

        July 16, 2020 at 5:40 am

        5 stars
        Can I use ground cacoa for this recipe? If so how much? Thanks

        Reply
        • Dora S.

          July 24, 2020 at 1:26 pm

          Yes, you can use 2 tbsp. of cocoa powder

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Comforting Soups

    bowl of menudo with a spoon digging in

    Vegan Menudo

    vegan pozole in a white and blue talavera bowl on top of a linen napkin with a spoon digging in

    Jackfruit Vegan Pozole Rojo

    birria taco being dipped in broth

    Vegan Birria Tacos

    A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro

    Vegan Matamoros Style Seafood Stew

    Veracruz-style fava bean stew, fava beans braised in onion, garlic, tomato, olives, capers, and pickled jalapeños. It is spicy and comforting

    Veracruz-Style Fava Bean Stew

    This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

    Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)

    See More;

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme