Horchata tica is a cold Costa Rican drink made from ground raw rice, milk, and cinnamon, distinct from Mexican horchata because of its slightly grainy texture.
Unlike other Central American horchatas made with jícaro seeds, the classic Costa Rican version is based on soaked, ground, uncooked rice.
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Costa Rican Horchata Tica
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Costa Rican
Ingredients
- 1 cup of raw rice
- 1 liter of water, for soaking (about 4 cups)
- 2 cinnamon sticks
- 1 liter of milk (about 4 cups)
- Sugar, to taste
- Ice, to taste
- Ground cinnamon, for dusting, to taste (optional)
Preparation
- Soak the rice, place the raw rice in water together with the cinnamon sticks and let soak overnight.
- Grind, drain the rice and grind it with a little fresh water until you get a fine mixture.
- Mix with milk, combine the ground rice with the milk and strain to remove the coarser bits.
- Sweeten, add sugar to taste and mix well.
- Chill, refrigerate for at least one hour.
- Serve, serve very cold, with ice and a dusting of ground cinnamon on top.
Tips for getting it right
- Soaking the rice overnight is key to achieving this horchata’s characteristic texture.
- Straining the mixture helps remove coarser rice bits, though it traditionally keeps a slightly grainy texture.
- Horchata tica differs from the Mexican version precisely because it isn’t blended until fully smooth.
- Serving it very cold, straight from the fridge, is essential to enjoy it the traditional way.
Traditional variations
- Some families add roasted jícaro, squash, or chiverre seeds for a more aromatic variant.
- The ratio of water to milk can be adjusted for a lighter or creamier drink.
How to serve
Horchata tica is served very cold, in a glass, with ice and ground cinnamon on top.
It’s a traditional Costa Rican drink, distinct from other Central American and Latin American horchatas.
Recommended sides
- Sweet cookies
- Homemade bread
Did you know?
Horchata tica differs from the Mexican version in that it uses ground raw, uncooked rice, giving it a slightly grainy texture.
Some historic Costa Rican variants included jícaro, squash, or chiverre seeds, ingredients more associated with Nicaraguan and Honduran horchatas.
Frequently Asked Questions
Horchata tica uses ground raw, uncooked rice, giving it a slightly grainy texture, while the Mexican version is blended until fully smooth.
The classic Costa Rican recipe is rice-based, though some historic variants included roasted jícaro, squash, or chiverre seeds.
The long soak softens the rice and makes it easier to grind into this drink's characteristic texture.
Yes, lighter versions made only with water exist, though the milk variant is the most traditionally consumed.
