Classic Mexican Horchata with Cinnamon and Vanilla

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A refreshing traditional Mexican drink made from soaked rice, infused with cinnamon and vanilla, served chilled and sweetened. This Mexican Cinco de Mayo recipe, ready in about 10 minutes, brings together long grain white rice, water, divided, and cinnamon stick 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 "Add this recipe to your weekly plan" 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
• 5 cups water, divided
• 1 large (about 3 inches) cinnamon stick
• 1 tsp vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup milk (whole or evaporated)
• 1/4 tsp ground cinnamon for garnish
• as needed ice cubes

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold running water until water runs clear. In a large bowl, combine rinsed rice, 4 cups water, and 1 large cinnamon stick. Cover and soak at room temperature for at least 4 hours or overnight to soften the rice and infuse the cinnamon.
2. Step 2: Remove the cinnamon stick from the soaking liquid. Transfer the rice and soaking water to a blender and add 1 tsp vanilla extract. Blend on high for 1-2 minutes until the rice is finely ground and the mixture looks milky.
3. Step 3: Pour the blended mixture through a fine mesh sieve or cheesecloth into a pitcher to strain out rice solids, pressing gently to extract as much liquid as possible.
4. Step 4: Stir in 1/2 cup granulated sugar and 1/2 cup milk until the sugar dissolves completely.
5. Step 5: Chill the horchata in the refrigerator for at least 1 hour. Serve over ice cubes and garnish each glass with a sprinkle of 1/4 tsp ground cinnamon for an aromatic finish.