Horchata is the drink that shows up at every taqueria for a reason: cold, creamy, cinnamon-sweet, and somehow refreshing without being sharp. It’s rice, cinnamon, and a little sweetness — that’s the whole trick. It’s also a natural fit for infusion, because the fat you stir in at the end blends right into that milky base without anyone noticing.
This version keeps things simple. You soak, you blend, you strain, you chill. No cooking, and no special equipment beyond a blender and a fine strainer.
Key takeaways
- Infused horchata is a no-cook blended rice drink — soak overnight, blend, strain, chill.
- Fat carries cannabinoids, so the infusion rides on canna-oil, cannabutter, or a tincture stirred into the creamy base.
- Makes about 6 servings; stir well before every pour so dosing stays even.
- Effects take 30–90 minutes. Start with half a serving and wait before having more.
Ingredients
Makes about 6 cups (6 servings)
- 1 cup long-grain white rice, uncooked
- 1 cinnamon stick (or 1 tsp ground cinnamon), plus more for garnish
- 4 cups warm water, for soaking
- 1 cup whole milk (or oat milk for a dairy-free version)
- 1/2 cup sweetened condensed milk, or 1/3 cup granulated sugar to taste
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp infused coconut oil or cannabutter, melted — or your preferred dose of tincture
- Ice, for serving
A note on the infused element: coconut oil and cannabutter both work, but coconut oil stays smoother in a cold drink. If you’d rather not deal with fat separation at all, a tincture stirred in at the end is the most reliable option for an iced beverage.
Instructions
- Soak. Add the rice and cinnamon stick to a bowl with the 4 cups of warm water. Cover and let it sit at room temperature for at least 4 hours, or overnight in the fridge for the best flavor.
- Blend. Pour the rice, cinnamon stick, and all the soaking water into a blender. Blend on high for a full 60–90 seconds, until the rice is broken down and the water turns cloudy white.
- Strain. Pour the mixture through a fine-mesh strainer lined with cheesecloth into a pitcher. Press gently with a spoon to get the liquid through, then discard the rice solids.
- Sweeten. Whisk in the milk, condensed milk (or sugar), vanilla, and salt. Taste and adjust — horchata should be sweet but not syrupy.
- Infuse. Melt the infused oil or butter until fully liquid. Add it to the pitcher along with a few tablespoons of the horchata, whisk hard to emulsify, then whisk that mixture back into the full pitcher. If you’re using tincture instead, just stir it in now.
- Chill. Refrigerate at least 2 hours until cold. Whisk or shake thoroughly right before serving.
- Serve. Pour over ice, dust with cinnamon, and add a cinnamon stick if you’re feeling fancy.
Dosing and safety
Infused fat doesn’t distribute itself evenly in a cold liquid — it will separate as the pitcher sits. Stir or shake vigorously before every single pour. This is the single biggest factor in whether your servings come out consistent.
To estimate strength, divide the total THC in your infused oil or tincture by 6 servings. If your 2 tablespoons of canna-oil contain roughly 60mg THC total, each cup lands around 10mg — but home infusion potency varies a lot, so treat any number you calculate as an estimate rather than a measurement.
- Start low, go slow. Try half a serving first and wait a full 2 hours before deciding whether to have more.
- Effects take 30–90 minutes to arrive with edibles and drinks, and can last several hours.
- Label the pitcher clearly and store it in the back of the fridge, away from kids and pets. An unlabeled pitcher of horchata is exactly the kind of thing someone pours a casual glass of.
- Keeps 3–4 days refrigerated.
- Know your local laws. Cannabis rules vary by state and locality — follow the ones that apply to you.
- 21+ only. This is a recipe, not medical advice.
Frequently asked questions
Can I make infused horchata without dairy?
Yes. Swap the whole milk for oat or almond milk and use a dairy-free sweetener like maple syrup or agave in place of condensed milk. Oat milk gets closest to the original texture.
Why does my horchata separate in the fridge?
That’s normal — both the rice starch and the infused fat settle over time. Give it a hard shake or whisk before pouring, which also keeps your dosing even from glass to glass.
Can I use a tincture instead of infused oil?
Yes, and for a cold drink it’s often easier. Tinctures mix in without the separation issues that come with fat, and they let you dose the pitcher more precisely.
How long does infused horchata last?
About 3–4 days in a sealed container in the refrigerator. Potency doesn’t drop off meaningfully in that window, but the texture is best in the first two days.
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