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two glasses of horchata de chocolate, two cinnamon sticks and two chocolate squares beside it
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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.
Course Drinks
Cuisine Mexican
Prep Time 10 minutes
1 day
Total Time 1 day 10 minutes
Servings 8 servings
Calories 157kcal
Author Dora S.


  • 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)


  • 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!


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!!


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