Spiced Horchata with Cinnamon and Vanilla

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Mexican rice milk drink flavored with toasted cinnamon sticks and vanilla, perfect to cool down and complement Cinco de Mayo dishes. This Mexican-inspired Cinco de Mayo recipe, ready in about 15 minutes, brings together long-grain white rice, whole milk, water 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.

Prep: 15 min Serves 6 Mexican cuisine 150 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup long-grain white rice
4 cups whole milk
2 cups water
2 cinnamon sticks
1/2 cup granulated sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
as needed ice cubes

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear, then drain.
Step 2: In a blender, combine rinsed rice, 2 cups water, and 2 cinnamon sticks. Blend on high for 1 minute until rice is coarsely ground.
Step 3: Transfer mixture to a large bowl, cover, and soak at room temperature for 3 hours to soften and infuse cinnamon flavor.
Step 4: After soaking, strain the rice mixture through a fine mesh sieve lined with cheesecloth into a pitcher, pressing gently to extract as much liquid as possible. Discard solids.
Step 5: Stir in 4 cups whole milk, 1/2 cup granulated sugar, and 1 tsp pure vanilla extract until sugar dissolves.
Step 6: Chill the horchata mixture in the refrigerator for at least 2 hours.
Step 7: To serve, fill glasses with ice cubes and pour chilled horchata over the ice. Sprinkle 1/2 tsp ground cinnamon on top for garnish and extra aroma.