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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
