Chilled Horchata with Cinnamon and Vanilla
A creamy, sweet Mexican rice milk drink infused with cinnamon and vanilla, served cold to refresh and complement spicy dishes. This mexican-inspired cinco de mayo (vegetarian) ready in about 15 minutes brings together long grain white rice, water, whole milk for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 150 calories and feeds 6, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 4 cups water
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 stick cinnamon stick
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, for garnish
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rinsed rice, 4 cups water, and 1 cinnamon stick in a large bowl.
- Step 2: Soak the rice mixture at room temperature for at least 4 hours or overnight to soften rice and infuse cinnamon flavor.
- Step 3: Remove the cinnamon stick. Transfer the rice and soaking water to a blender and blend on high for 1 minute until rice is coarsely ground.
- Step 4: Strain the mixture through a fine mesh sieve lined with cheesecloth into a pitcher, pressing solids to extract maximum liquid.
- Step 5: Stir in 1 cup whole milk, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until sugar dissolves.
- Step 6: Chill horchata in the refrigerator for at least 2 hours. Serve over ice and sprinkle 1/4 teaspoon ground cinnamon on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Horchata with Cinnamon and Vanilla take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Chilled Horchata with Cinnamon and Vanilla?
Refrigerate any leftover chilled horchata with cinnamon and vanilla in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Chilled Horchata with Cinnamon and Vanilla?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Horchata with Cinnamon and Vanilla for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Horchata with Cinnamon and Vanilla vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
