Spiced Horchata with Cinnamon and Vanilla
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 pairs long-grain white rice, whole milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
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
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.
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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Horchata with Cinnamon and Vanilla?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.
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.
What others are saying
- ★★★★★
This was the perfect horchata! My kids loved it and it was so easy to make.
- ★★★★☆
My family loved it, but it took a bit longer to strain the rice than expected.
- ★★★★☆
Tasted great, but the cinnamon was a bit too strong for my family. Next time I'll use less.
