Creamy Horchata Recipe with Cinnamon Brown Sugar and Vanilla
A comforting and refreshing creamy horchata drink infused with cinnamon, brown sugar, and vanilla, perfect for any occasion and easy to make with simple pantry staples.
- Prep Time: 5 minutes (plus soaking time)
- Cook Time: 10 minutes
- Total Time: 15 minutes (plus soaking time)
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (200g) white long-grain rice, rinsed and soaked
- 4 cups (950ml) water, for soaking and blending
- 2 cups (475ml) whole milk or almond milk
- ½ cup (100g) packed brown sugar
- 2 cinnamon sticks
- 1½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon, for sprinkling
- Pinch of salt (optional)
Instructions
- Rinse 1 cup (200g) of long-grain white rice under cold water to remove excess starch. Transfer to a large bowl and cover with 4 cups (950ml) of water. Add the 2 cinnamon sticks. Let soak for at least 3 hours or overnight for best results.
- In a medium saucepan, combine ½ cup (100g) packed brown sugar with ½ cup (120ml) water and 1 cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. Let it simmer for about 5 minutes to thicken slightly, then remove from heat and discard the cinnamon stick. Set aside to cool.
- Remove the cinnamon sticks from the rice soaking bowl. Pour the rice and soaking water into your blender. Blend on high for 2-3 minutes until the mixture looks smooth and milky.
- Pour the blended rice through a fine mesh sieve or nut milk bag into a large pitcher or bowl. Use a spoon or spatula to press and extract all the liquid. Discard the rice solids or save them for baking.
- Stir in 2 cups (475ml) whole milk (or your preferred milk) and the cooled cinnamon brown sugar syrup. Add 1½ teaspoons of pure vanilla extract and a pinch of salt if using. Mix well until everything is combined and smooth.
- Refrigerate the horchata for at least 1 hour to let the flavors meld and the drink chill. Serve over ice with a sprinkle of ground cinnamon on top.
Notes
Soak rice for at least 3 hours or overnight for best creaminess. Blend thoroughly to avoid grainy texture. Strain carefully to remove rice solids. Cinnamon brown sugar syrup can be made ahead and stored up to a week. Adjust sweetness to taste. Use plant-based milk for a vegan version. Leftover horchata keeps up to 3 days refrigerated; stir before serving.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 130
- Fat: 3
- Carbohydrates: 25
- Protein: 1
Keywords: horchata, creamy horchata, cinnamon horchata, brown sugar, vanilla, iced drink, Mexican drink, dairy-free horchata, vegan horchata