Homemade Mexican Horchata with Cinnamon and Vanilla
A refreshing traditional Mexican rice drink infused with cinnamon and vanilla, perfect to cool off celebrations. This mexican-inspired cinco de mayo (vegetarian) ready in about 10 minutes brings together long grain white rice, divided water, sticks cinnamon sticks 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 160 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 divided water
- 2 sticks cinnamon sticks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- for garnish ground cinnamon
Instructions
- Step 1: Rinse 1 cup long grain white rice thoroughly under cold water until water runs clear, then combine the rice with 2 cinnamon sticks and 3 cups water in a large bowl; soak for at least 4 hours or overnight.
- Step 2: Transfer the soaked rice, cinnamon sticks, and soaking water to a blender and blend on high for 2 minutes until the rice breaks down but the mixture is still slightly grainy.
- Step 3: Strain the blended mixture through a fine mesh sieve into a pitcher, pressing down to extract as much liquid as possible; discard the solids and cinnamon sticks.
- Step 4: Stir in 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 cup whole milk, and the remaining 2 cups cold water until sugar dissolves completely.
- Step 5: Chill the horchata in the refrigerator for at least 1 hour before serving over ice, garnished with a light sprinkle of ground cinnamon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Homemade Mexican Horchata with Cinnamon and Vanilla take to make?
Total time is about 10 minutes (10 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 Homemade Mexican Horchata with Cinnamon and Vanilla?
Refrigerate any leftover homemade mexican 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 Homemade Mexican 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 Homemade Mexican 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 Homemade Mexican 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.
