Creamy Homemade Horchata Recipe with Cinnamon and Vanilla
A creamy, fragrant horchata with a perfect balance of cinnamon warmth and subtle vanilla, ideal for a refreshing sweet beverage any time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (200g) white long-grain rice
- 4 cups (960ml) water
- 2 cinnamon sticks
- 1 teaspoon pure vanilla extract
- ½ cup (100g) granulated sugar
- 2 cups (480ml) whole milk
- ½ teaspoon ground cinnamon
Instructions
- Rinse 1 cup (200g) of white long-grain rice under cold water until the water runs clear. Transfer to a large bowl and add 4 cups (960ml) of water plus 2 cinnamon sticks. Let soak for at least 3 hours or overnight for best results.
- Remove the cinnamon sticks, then transfer the rice and soaking water to a high-speed blender. Add 1 teaspoon of pure vanilla extract. Blend on high for 1-2 minutes until the rice is finely ground and the mixture looks milky.
- Pour the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher. Use a spoon to press the pulp gently to extract as much liquid as possible. Discard the rice pulp or save it for baking.
- Stir in 2 cups (480ml) of whole milk and ½ cup (100g) of granulated sugar. Mix until the sugar dissolves completely. Taste and adjust sweetness as needed.
- Refrigerate the horchata for at least 1 hour before serving. Pour over ice and sprinkle a pinch of ground cinnamon on top.
Notes
Soak rice and cinnamon sticks overnight for best creaminess. Pulse blender to avoid overheating. Use whole milk for richest texture or almond/oat milk for dairy-free. Adjust sweetness to taste. Store refrigerated up to 3 days and shake before serving.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 150180
- Fat: 35
- Carbohydrates: 30
- Protein: 4
Keywords: horchata, creamy horchata, cinnamon horchata, vanilla horchata, homemade horchata, Mexican drink, sweet beverage, refreshing drink