Whey Horchata, Creamy Zero-Waste Agua Fresca

Ever whip up a batch of mozzarella and stare at all that mild tasting whey thinking, wow that's a lot. There must be something I can make with this! Turn it into horchata — the cinnamon-kissed Mexican rice drink that’s dreamy over ice and wildly refreshing. Using whey makes it lighter than milk, still creamy, and totally zero-waste. In Mexico, aguas frescas often include fruit, grains, or milk. Horchata is the arroz and cinnamon classic I grew up knowing as Agua de Arroz, and it’s so much better homemade than the powdered stuff and a cinch to make this easy way.

This recipe is adapted from my book, Cooking with Whey. 

Why whey horchata works

Whey slips perfectly into creamy drinks. It adds body, softens sharp flavors, and brings a light dairy note without the heaviness of milk. When you’re blending aguas frescas at home, swapping in whey for part of the water or milk is a tasty way to use what you already have.

Best whey to use
Choose cooked whey from ricotta or sweet whey from rennet cheeses like quick mozzarella for the creamiest result (acid whey from cultures cheeses will work in a pinch but it’s tangy).

Easy Whey Horchata

Ingredients

• 4 cups sweet or cooked whey (make cheese with our DIY Kits)

• 1 ½ cups cooked rice, white or brown

• ½ cup blanched almond flour, or use 1 cup soaked whole almonds

• ½ cup sugar or honey to taste

• 1 large stick of Mexican or Ceylon cinnamon — or ½ teaspoon ground

• Pinch of sea salt

• 4 to 5 cups cold water

• Ice for serving

Tip — Ceylon or Mexican canela gives that soft, floral cinnamon vibe you expect in horchata.

Gear

• Blender

• Fine-mesh nut-milk bag or layered cheesecloth

• Pitcher and spoon

Steps

1. Add whey, rice, almond flour, sugar, cinnamon, and salt to a blender — blend until very smooth.

2. Stir in 4 cups cold water.

3. Strain through a nut-milk bag or layered cheesecloth into a pitcher for that silky-smooth texture.

4. Adjust sweetness and thin with a little more water if you like.

5. Chill and serve over lots of ice. Keeps well in the fridge for 4 to 5 days.

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Flavor spins you’ll love

• Horchatte — warm a cup of horchata until steamy and frothy, then add a shot of strong coffee or espresso.

• Rumchata at home — stir 4 ounces horchata with 1 ounce white rum over ice. Sip slowly — it goes down easy.

Serve it like a pro

• Pair with crispy tacos, elote, or anything spicy — cinnamon and dairy notes cool heat like a champ.

• Garnish with a dusting of cinnamon and a thin orange peel twist for extra aroma.

• Make a taco-night pitcher. Float cinnamon sticks and orange wheels for a festive look.

Troubleshooting and tweaks

• Too thin — blend in more cooked rice, a few tablespoons at a time, then re-strain.

• Too tangy — next batch, use sweet or cooked whey for a rounder flavor.

• Only whole almonds on hand — soak them overnight, then use one cup and blend thoroughly before straining.

Make-ahead notes

Batch up to two days ahead so it’s icy-cold when guests arrive. It stays delicious for 4 to 5 days in the fridge.

Keep the whey-party going

Once you fall for whey in drinks, try it in melon agua fresca, golden chai, or even clarified cocktails — whey brings body and balance everywhere. Recipes for these and much more in my book, Cooking with Whey published by Hatchette. Also found in our shop with a Deluxe DIY Cheese Kit.

Ready to put leftover whey to work?

Grab an Urban Cheesecraft kit, make a quick batch of ricotta or mozzarella, then pour that whey into your next pitcher of horchata. You’ll taste the zero-waste magic!