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-inspired Cinco de Mayo recipe, ready in about 10 minutes, brings together long grain white rice, water, divided, 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 "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
• 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.