Cinnamon Horchata (Cinnamon Rice Milk)

Mexican Cinnamon Horchata (Cinnamon Rice Milk)

Course: Beverage
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 cups
Author: Marvellina
Delicious and refreshing Mexican Cinnamon Horchata will become your staple this Summer (or any weather really!). This recipe uses cooked rice instead of raw rice grains (that makes your horchata tasted sandy). The best Horchata you will ever taste!
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  • 1 cup long-grain rice
  • 1 1/2 cups water see notes 1
  • 4 cups milk Whole or low fat or non-dairy milk like coconut milk, almond milk
  • 1 tsp ground cinnamon
  • 1/4 cup light brown sugar more if you like it sweeter
  • Cinnamon sticks for decoration


  • Bring 1 1/2 cups of water to a boil. Then stir in the rice grains and lower the heat and let it simmer with a lid covered for about 15 minutes. Turn off the heat and let it sit for 10 minutes covered. Uncovered the lid and fluff the rice with fork. The rice should absorb all the water at this point and cooked through and fluffy
  • Pop it into a blender with the milk, ground cinnamon, and sugar. Whiz until smooth, then taste and add a bit more sugar if you want it sweeter. You may need to do this in 2 batches if your blender isn't big enough
  • Strain this mixture it into a jug with a load of ice (if you want it cold) and discard any rice left behind. Garnish with cinnamon sticks. Sprinkle over a little more ground cinnamon and serve


You may need more water to cook the rice you use as different types of rice may use a slightly different amount of water. Follow the instruction on the rice package if available. Make sure you use the same cup to measure the rice and the liquid to cook the rice.