Creamy cinnamon rice milk drink
Horchata
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
6
6 cups
Difficulty
Easy
Cost
Budget
$
Horchata
Creamy cinnamon rice milk drink
★4.3(23)
A refreshing, creamy drink made from soaked rice, cinnamon, and vanilla, sweetened to perfection. Mexico's most beloved agua fresca that tastes like drinkable cinnamon ice cream.
10m
Prep Time
0m
Cook Time
10m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Horchata is the crown jewel of Mexican aguas frescas, a milky-white drink with the warming flavor of cinnamon and the subtle sweetness of vanilla. It is incredibly refreshing despite its creamy richness.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Horchata captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 cup long-grain white rice
- 5 cups water
- 1 cinnamon stick
- ½ cup sugar
- 1 tsp vanilla extract
- Ground cinnamon for garnish
Instructions
- 1
Soak rice and cinnamon stick in 2 cups of water for at least 4 hours or overnight.
- 2
Discard the cinnamon stick and blend the soaked rice with its water until as smooth as possible.
- 3
Add remaining 3 cups water, sugar, and vanilla. Blend again.
- 4
Strain through a fine-mesh sieve or cheesecloth, pressing to extract all liquid. Discard the pulp.
- 5
Serve over ice with a dusting of ground cinnamon.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
White riceBrown rice
Nuttier flavor but takes longer to soak
SugarCondensed milk (½ cup)
Richer, creamier sweetness
Tips & Storage
Pro Tips
Soak overnight for the smoothest, creamiest result.
Add a splash of evaporated milk for an extra-creamy version.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Shake or stir well before serving as it separates.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates0g
Fat34g
Fiber10mg
Sugar0g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does my horchata separate?
- This is natural—just stir or shake before pouring.
- Can I use a different sweetener?
- Condensed milk, agave, or honey all work as alternatives to sugar.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →