Mexican Horchata with Cinnamon and Vanilla

If you’ve ever sipped on a cold glass of creamy, cinnamon-spiced horchata at a summer cookout or from a street cart in Mexico, you already know—it’s not just a drink, it’s a nostalgic experience.

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This traditional Mexican horchata is made with rice, cinnamon, and sweet milk, blended to smooth perfection and served icy cold.

Horchata has its roots in ancient Spain but has evolved beautifully in Mexican cuisine. The version most people recognize today is rice-based, subtly spiced, and completely refreshing.

Whether you’re pairing it with tacos, tamales, or just cooling down on a hot day, this homemade horchata is easy to make and so much better than anything you’ll find in a bottle.

Let’s dive in!

A Taste of Tradition in Every Sip

Although it may seem strange to some, we are huge fans of white rice for breakfast. It’s easy to make and warms the tummy on cold winter mornings. Plus, it is super inexpensive to make.

We ate it quite often when I was a child. You simply boil the rice, add a little butter and sugar, a side of toast and breakfast is served! Therefore, it was no surprise that Horchata was a favorite drink as well.

Seriously, horchata is almost the same concept. It simply has a few more elements added to it… and takes a bit longer to make. But, it is still equally delicious and pretty frugal to make. It is basically flavored rice water, relatively easy to make, and great for serving on warm days.

Classic Mexican Horchata Recipe

Ingredients:

• 1 cup long-grain white rice
• 2 cinnamon sticks
• 4 cups water (for soaking)
• 2 cups milk (or almond/oat milk for dairy-free)
• ½ cup sweetened condensed milk (or to taste)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional, for blending or garnish)
• ½ cup white sugar (optional, for sweetening)
• Ice, for serving (optional)

Instructions:

1. Rinse the Rice
   Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and prevents gumminess.
   
2. Soak Overnight
   Combine the rinsed rice, cinnamon sticks, and 4 cups of water in a large bowl or blender pitcher. Cover and soak at room temperature for at least 6 hours, preferably overnight.
   
3. Blend Until Smooth
   Remove cinnamon sticks. Blend the soaked rice and water until smooth and milky—this may take 1–2 minutes, depending on your blender.
   
4. Strain and Squeeze
   Pour the mixture through a fine-mesh strainer, cheesecloth, or nut milk bag into a pitcher. Gently squeeze the solids to extract maximum flavor.
   
5. Add Sweeteners & Milk
   Stir in milk, condensed milk, vanilla, and a pinch of ground cinnamon (optional). Adjust sweetness to taste.
   
6. Chill and Serve
   Refrigerate for at least 2 hours. Stir before serving over ice. Garnish with a cinnamon stick or sprinkle of cinnamon, if desired.

Prep Tips for Best Results

• Soak rice overnight for a smoother blend.
• Strain through a fine mesh sieve or cheesecloth for a silkier drink.
• Chill thoroughly before serving—horchata tastes better cold!

See what I mean? Other than the time spent preparing it, it is super simple to make. There are, of course, other ways to make it. This is just the one we use and works best for our family. Plus my dad approves so I guess it works well enough!

Recipe Note:

This horchata recipe is inspired by my Abuelita and my Dad—both of whom were diabetic but never let that stop them from enjoying life (and sweet things). True to family tradition, we like our horchata extra sweet, but feel free to adjust the sweetness to your taste or use a sugar substitute to keep things lighter.

Frequently Asked Questions

Is Mexican horchata dairy-free?
It can be! Traditional recipes often include sweetened condensed milk or evaporated milk, but you can substitute almond milk, oat milk, or coconut milk to make it dairy-free.

Can I skip soaking the rice?
Soaking is important—it softens the rice and cinnamon, which helps create a smoother, creamier texture when blended. If you’re short on time, soak for at least 4 hours, but overnight is best.

Why does my horchata taste gritty?
If your drink has a grainy texture, try straining it through a fine mesh sieve or even a nut milk bag. This step is key to achieving that silky-smooth finish.

Can I use brown rice or another type of grain?
You can, but it will change the flavor and texture slightly. White long-grain rice is traditional because of its neutral taste and smooth consistency.

How long does horchata last in the fridge?
Homemade horchata is best enjoyed within 3 to 5 days. Keep it in a sealed pitcher, and give it a good shake or stir before serving—natural separation is totally normal.

Can I make it less sweet?
Of course! Adjust the amount of sugar or condensed milk to suit your taste. You can also sweeten with honey, agave, or maple syrup if you prefer natural alternatives.

What will you have with your glass of Horchata?