Spiced Horchata with Cinnamon and Vanilla

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear, then drain.
  2. 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.
  3. Step 3: Transfer mixture to a large bowl, cover, and soak at room temperature for 3 hours to soften and infuse cinnamon flavor.
  4. 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.
  5. Step 5: Stir in 4 cups whole milk, 1/2 cup granulated sugar, and 1 tsp pure vanilla extract until sugar dissolves.
  6. Step 6: Chill the horchata mixture in the refrigerator for at least 2 hours.
  7. 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.

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Frequently asked questions

How long does Spiced Horchata with Cinnamon and Vanilla take to make?

Total time is about 15 minutes (15 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 Spiced Horchata with Cinnamon and Vanilla?

Refrigerate any leftover spiced 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 Spiced 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 Spiced 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.

What goes well with Spiced Horchata with Cinnamon and Vanilla?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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