Sweet Potato Horchata Recipe Easy Cinnamon Twist

Name: Sweet Potato Horchata Recipe Easy Cinnamon Twist
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1 medium sweet potato, roasted and mashed; 1 cup white rice, soaked; 1 cinnamon stick; 1/3 cup sugar; 2 cups milk (whole milk or dairy-free alternative like almond milk); 3 cups water; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon (optional, for garnish)

Posted on November 2, 2025

Cocktails & Drinks

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The creamy, spiced goodness of horchata meets the rich, earthy sweetness of sweet potatoes in this irresistible Sweet Potato Horchata recipe. Imagine sipping on a chilled glass of heaven that tastes like dessert but feels like comfort. The hint of cinnamon adds a warm twist, while the sweet potato gives it a luscious texture you won’t find in your typical horchata. This recipe is perfect for cozy gatherings, festive celebrations, or just a quiet evening treat. If you’ve never tried sweet potato in a drink before, this might just become your new favorite obsession!

Trust me, this is one recipe you’ll want to keep coming back to. It’s super easy to make, packed with wholesome ingredients, and has that wow-factor that makes your taste buds dance. Whether you’re hosting friends or treating yourself, Sweet Potato Horchata is here to impress.

Why You’ll Love This Recipe

Unique Flavor: This isn’t your average horchata—it’s elevated with sweet potato for a creamy, slightly nutty twist that’s unforgettable.
Comfort in a Glass: The warm cinnamon notes combined with the sweet potato make this drink feel like a cozy hug.
Simple Ingredients: No fancy shopping required! Most of the ingredients are pantry staples or easy to find at any grocery store.
Perfect for Any Occasion: Whether it’s a holiday party, brunch, or an afternoon pick-me-up, this recipe is versatile and crowd-pleasing.
Kid-Friendly: The natural sweetness of the sweet potato makes it a hit with kids while being nutritious and wholesome.
Healthier Twist: Packed with fiber and vitamins, sweet potato adds a nutritious boost to your favorite creamy drink.
Easy to Make: No complicated techniques—just blend, strain, and enjoy!

Once you take a sip, you’ll see why Sweet Potato Horchata with Cinnamon is such a game-changer. It’s the perfect balance of indulgent and wholesome, making it hard to resist.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold flavors and a creamy texture. You probably have most of these in your kitchen already!

Sweet Potato: One medium sweet potato, roasted and mashed (adds natural sweetness and creamy texture).
Rice: 1 cup of white rice, soaked (the base for the traditional horchata flavor).
Cinnamon Stick: One stick, for soaking and blending (adds warm, aromatic spice).
Sugar: 1/3 cup (adjust based on your sweetness preference).
Milk: 2 cups (use whole milk or a dairy-free alternative like almond milk for a lighter twist).
Water: 3 cups (needed for soaking the rice and blending).
Vanilla Extract: 1 teaspoon (enhances the flavors beautifully).
Ground Cinnamon: 1/2 teaspoon, for garnish (optional but recommended).

Feel free to customize based on your dietary needs. You can use coconut sugar for a refined sugar-free option or swap the milk for oat milk if you prefer!

Equipment Needed

Blender: A high-speed blender is ideal for creating a smooth and creamy horchata.
Fine Mesh Strainer: Essential for straining the drink and removing any solids.
Large Bowl: Needed for soaking the rice and cinnamon stick.
Measuring Cups and Spoons: To ensure precise measurements for the perfect flavor balance.
Pitcher: For serving and storing your horchata.

If you don’t have a fine mesh strainer, cheesecloth or even a clean dish towel can work as a substitute!

Preparation Method

Start by preparing the sweet potato. Preheat your oven to 400°F (200°C). Scrub the sweet potato, pierce it with a fork, and bake for about 40-50 minutes, or until soft. Allow it to cool, then peel and mash it until smooth.
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a large bowl, combine the rinsed rice, cinnamon stick, and 2 cups of water. Let it soak for at least 4 hours or overnight for best results.
Once the rice and cinnamon stick are done soaking, transfer them (along with the soaking liquid) into your blender. Add the mashed sweet potato, milk, sugar, and vanilla extract.
Blend on high speed for 2-3 minutes, or until the mixture is completely smooth. You may need to scrape down the sides a couple of times.
Place a fine mesh strainer over a large bowl or pitcher. Pour the blended mixture through the strainer to remove any solids. Use a spoon to help press the liquid through if needed.
Once strained, add 1 additional cup of water to the horchata and stir well. Taste and adjust sweetness if necessary.
Transfer the horchata to the refrigerator and chill for at least 1 hour before serving.
Serve over ice in tall glasses, and sprinkle with ground cinnamon on top for a pretty finish. Enjoy!

Cooking Tips & Techniques

Roasting Sweet Potatoes: Roasting sweet potato instead of boiling enhances its natural sweetness and adds depth of flavor. Don’t skip this step!
Soaking the Rice: Soaking the rice for at least 4 hours helps it blend more smoothly and creates that creamy horchata texture.
Adjust Sweetness: Taste the horchata before chilling and adjust the sugar to your liking. Sweet potato is naturally sweet, so you might not need much sugar.
Straining Tips: For an ultra-smooth texture, use a fine mesh strainer or cheesecloth to strain the mixture thoroughly.
Customizing Texture: If you prefer thicker horchata, reduce the amount of water added at the end. For a lighter version, use more water or milk.

With these tips, your Sweet Potato Horchata will turn out perfectly every time. Just don’t forget to share—it’s too good to keep to yourself!

Variations & Adaptations

Dairy-Free Version: Swap regular milk for almond milk or coconut milk for a plant-based alternative.
Spiced Up: Add a pinch of nutmeg or cardamom for an extra layer of flavor.
Reduced Sugar: Use a natural sweetener like honey or maple syrup instead of granulated sugar.
Seasonal Twist: Try pumpkin puree instead of sweet potato for a fall-inspired horchata.
Nutty Flavor: Blend in a handful of soaked almonds or cashews for added creaminess and nutty flavor.

I’ve tried swapping the cinnamon stick for star anise once, and it gave the horchata a unique and slightly licorice-like flavor. Definitely worth trying if you’re feeling adventurous!

Serving & Storage Suggestions

Sweet Potato Horchata is best served cold over a generous serving of ice. For a festive touch, sprinkle ground cinnamon or nutmeg on top. You could even add a cinnamon stick as a stirrer to make it extra special!

This creamy drink pairs beautifully with spicy dishes like tacos or enchiladas, or you can serve it alongside a sweet treat like churros or shortbread cookies. It’s also perfect all on its own as a dessert drink.

Store any leftovers in a pitcher in the fridge for up to 3 days. Give it a good stir before serving, as some of the ingredients may settle. If you want to enjoy it warm, gently heat it on the stovetop, but don’t let it boil—it’s best served gently warmed.

Nutritional Information & Benefits

Here’s a quick look at the nutritional benefits of this Sweet Potato Horchata:

Sweet Potato: Packed with vitamins A and C, plus fiber to keep you full longer.
Rice: Provides energy-boosting carbohydrates.
Cinnamon: Known for its anti-inflammatory properties and ability to help regulate blood sugar levels.
Milk: Adds calcium and protein (use fortified plant milk for a dairy-free option).

While this recipe does include sugar, you can customize the amount or swap in a natural sweetener to suit your dietary needs. It’s also naturally gluten-free when made with dairy-free milk options.

Conclusion

Sweet Potato Horchata with Cinnamon is a recipe that brings together the best of comforting flavors and creamy textures. It’s a unique twist on the traditional horchata, packed with wholesome ingredients and a warm, cozy vibe that’s perfect for any time of year.

I love this recipe because it’s not only delicious but also surprisingly easy to make. Plus, it’s a great way to enjoy the rich flavor and nutrients of sweet potato in a new and exciting way.

Give this recipe a try and let me know how you like it! Feel free to tweak the sweetness, spice, or milk to make it your own. Don’t forget to share your creations—tag me so I can see how you enjoy your Sweet Potato Horchata!

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice has a stronger flavor and may slightly alter the taste of the horchata. It’s also a bit harder to blend smoothly, so you may need to soak it longer.

Can I make this recipe vegan?

Absolutely! Simply replace the milk with a plant-based alternative like almond, soy, or oat milk, and use a vegan-friendly sweetener.

How do I know when my sweet potato is roasted perfectly?

Your sweet potato is ready when it’s tender and a fork slides in easily. The skin should be slightly wrinkled, and the flesh should be soft.

Can I serve this warm instead of chilled?

Yes! Sweet Potato Horchata is delicious warm. Heat it gently on the stovetop, but avoid boiling to keep the flavors balanced.

Can I freeze this horchata for later?

While freezing is possible, the texture might slightly change once it’s thawed. It’s best to enjoy it fresh or store it in the fridge for up to three days.

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