Horchata with Cinnamon and Vanilla

Horchata with Cinnamon and Vanilla

Horchata: Agua de Arroz y Canela
6 servings
Pati Jinich
Course: Drinks
Cuisine: Mexican
Keyword: ceylon, cinnamon, pati's mexican table, rice, vanilla
Author:Pati Jinich
Prep Time: 2 hours
Cook Time: 2 minutes
Total Time: 2 hours 2 minutes
Horchata with Cinnamon and Vanilla recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”


  • 2 cups long or extra long white rice
  • 3 cups hot water
  • 1 cinnamon stick, ceylon or true cinnamon, if you can
  • 1 tbsp vanilla extract
  • 4 cups milk
  • 1 1/4 cup sugar
  • Ground cinnamon to sprinkle on top, optional

To Prepare

  • Place the rice in a bowl and cover with hot water. Roughly crumble a piece of true cinnamon into the rice mix (cassia will not let you break it…) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.
  • Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using cassia cinnamon, remove it). Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.
  • Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.

36 comments on “Horchata with Cinnamon and Vanilla

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  1. I can’t wait to give this horchata to my brother tomorrow for his birthday! My kids want to keep it for themselves! So yummy!! Thank you, Pati!

    1. Hi Vicki, I do not have a preferred brand, but I like my vanilla pure and Mexican if possible. You can look it up online 🙂

    1. Hola Ana! I like vanilla a lot, so probably I will go for this one, but if you don’t then regular horchata is delicious as well 😉

  2. Delicious! We made it with unsweetened almond milk and monk fruit sweetener which made it a little too sweet. We added 2 additional cups of almond milk and it was perfect! So wonderful that we were able to make our own horchata and avoid all of the extra ingredients in the mixed packets! Thanks!

  3. Do you blend the water w/ the rice? Or remove tge rice from water?
    And how do you strain rice powder? It get gritty

  4. Thanks Pati for the so very tasty recipe. We love all of your recipes, we’ve tried. We never make any changes! We love your show and it was so pleasant running into you at the Silver Spring street market the other year. Such an inspiration!!

  5. Hola Pati!

    I recently started watching your cooking program along with my five year old daughter who loves to be in the kitchen and help with whatever she can get her little hands on. She absolutely loves to watch you cook and cannot wait for us to make horchata and your tres leches cake! Which vanilla extract do you highly recommend to use?

    1. I hope you and your daughter have so much fun in the kitchen!
      I look for a vanilla that’s from Mexico, preferably from Papantla or Veracruz. And make sure to get the real extract, that says “pure vanilla extract”, not an imitation flavor.

  6. thanks for the very good recipes from the different states of Mexico, even the ones we have never had the opportunity to visit and enjoy their dishes, I’m used to cook with basmati rice, can I still make horchata with this rice>

  7. Pati se tiene que lavar el arroz hasta que quede la agua clara como cuando se cocina antes de cubrirlo con la agua caliente? Gracias!

  8. Hello sweet lady its been awhile since we last chatted through e-mail over five years go am still enjoying and watching your show. My son asked since its been hot over here in Arizona if i could please make him some Horchata, i said of course since we Latina mothers love feeding our sons LOL! Thank you for this recipe i will make it this weekend to go with pollo asado kabobs and corn on the cob.