Creamy Homemade Horchata Recipe with Fresh Cinnamon – Easy Authentic Mexican Drink

Close your eyes for a second and imagine the aroma of freshly ground cinnamon swirling through your kitchen, blending with the subtle sweetness of vanilla and the gentle, milky richness of rice. That’s exactly what you get when you make a batch of creamy homemade horchata. Honestly, the first time I made this creamy horchata with fresh cinnamon, I was swept right back to my abuelita’s tiny kitchen—sun streaming through the window, laughter in the air, and that unmistakable scent that meant a treat was coming. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my cousins and I would slurp horchata from big, sweating pitchers at family parties. We’d compete to see who could get the biggest mustache from the creamy foam on top (my uncle always won, somehow). But, you know what? I didn’t realize how easy it could be to make authentic horchata at home until a rainy weekend when I was craving something cold, sweet, and comforting. One taste and—bam!—I was instantly hooked. My family couldn’t stop sneaking sips from the fridge (and I can’t really blame them for that). It’s become a staple for summer cookouts, after-school treats, and, honestly, anytime we need a little nostalgic comfort.

This creamy homemade horchata recipe with fresh cinnamon is dangerously easy to make, and the results are pure magic. It’s perfect for potlucks, backyard parties, or just brightening up your Pinterest drink board. You’ll want to serve it over ice for that classic, refreshing experience. And yes, I’ve tested this recipe too many times to count (in the name of research, of course). If you’ve never tried making horchata at home, you’re in for a treat that feels like a cool, cinnamon-scented hug in a glass. Bookmark this one—you’re gonna want it for every family gathering and lazy Sunday afternoon!

Why You’ll Love This Creamy Homemade Horchata Recipe with Fresh Cinnamon

Let’s face it: not all horchata recipes are created equal. I’ve spent years tinkering in my kitchen, sipping from endless glasses, and quizzing family elders for their secrets. This creamy homemade horchata recipe with fresh cinnamon stands out for a few reasons—here’s why you’ll fall head-over-heels for it:

• Quick & Easy: You only need about 10 minutes of hands-on prep (plus soaking time), so it’s perfect for busy weeknights or satisfying those last-minute sweet drink cravings.
• Simple Ingredients: No need for fancy store runs. You probably have everything in your pantry already—rice, cinnamon sticks, sugar, and milk. That’s it!
• Perfect for Any Occasion: Whether it’s a summer barbecue, Cinco de Mayo, brunch with friends, or a cozy movie night, a big pitcher of horchata is always a hit.
• Crowd-Pleaser: This recipe gets rave reviews from both kids and adults. If you set it out at a party, be ready for it to disappear fast.
• Unbelievably Delicious: The combination of creamy rice milk, real cinnamon, and just the right amount of sweetness makes this the ultimate comfort drink. Every sip is smooth, fragrant, and perfectly balanced.

What really makes this horchata different? We use fresh cinnamon sticks (not the pre-ground stuff) for a punch of flavor that’s warm and aromatic. Soaking the rice overnight draws out the natural starches, giving you a creaminess you won’t get from shortcuts. A touch of vanilla rounds everything out. And, because I’ve tested this on everyone from picky toddlers to my most traditional tía, I can promise: this recipe is the real deal.

This isn’t just another horchata—it’s the kind that makes you close your eyes after the first sip. It’s comfort food in a glass, only lighter and more refreshing. It’s also super adaptable: you can make it dairy-free, less sweet, or even spike it for a grown-up twist. If you’re looking for an authentic Mexican drink that’s easy, reliable, and guaranteed to make memories, this creamy homemade horchata recipe with fresh cinnamon is it. Trust me—you’ll want to make a double batch.

What Ingredients You Will Need

This creamy homemade horchata recipe with fresh cinnamon uses just a handful of classic ingredients, but each one plays a starring role. You don’t need anything fancy—just simple, wholesome staples that work together to make a drink that’s sweet, creamy, and full of cozy flavor. Everything here is easy to find, and I’ll include some tips and swaps in case you need them.

• Long-grain white rice (1 cup / 200g, uncooked) – The base of the drink. I use standard long-grain rice, but jasmine or basmati will work too. Try to avoid short-grain rice—it gets too sticky.
• Fresh cinnamon sticks (2 sticks, about 3-4 inches each) – Absolutely key for that authentic horchata flavor. I love using Ceylon cinnamon for its sweet, delicate notes, but any whole sticks will do. Avoid pre-ground cinnamon—it just doesn’t pack the same punch.
• Whole milk (2 cups / 480ml) – Gives the horchata its creamy body. For dairy-free, use unsweetened almond milk or oat milk. I’ve tried all three, and each brings its own character.
• Sweetened condensed milk (1/2 cup / 120ml) – Adds sweetness and a dreamy, silky texture. You can substitute with more sugar and a bit of evaporated milk if you like.
• Granulated sugar (1/4 cup / 50g) – Balances the flavors. Adjust to taste if you prefer it less sweet.
• Pure vanilla extract (1 teaspoon / 5ml) – Rounds out the flavor and adds a bakery-like aroma.
• Cold water (4 cups / 960ml) – Dilutes everything to the perfect consistency. Use filtered water if possible for the cleanest taste.
• Pinch of salt – Just a tiny bit, to balance the sweetness.

Optional Add-ins:

• Almonds (1/4 cup / 30g, raw, soaked with the rice) – For a nuttier, richer horchata. Traditional in some regions of Mexico.
• Ground nutmeg (a pinch) – Adds a little warmth and complexity.

Substitutions:

• For vegan horchata, use plant-based milk and swap sweetened condensed milk for coconut condensed milk or just more sugar.
• For a lighter version, use 2% milk or skip the condensed milk and use more sugar.

I usually go with standard pantry brands, but if you want a little splurge, try using organic rice and fair-trade cinnamon sticks. Oh, and in the summer, you can add a handful of fresh strawberries or a splash of cold brew coffee for a fun twist. The ingredients are super forgiving—just stick close to the basics and you’ll have a pitcher of creamy homemade horchata that’s pure refreshment.

Equipment Needed

You don’t need a fancy kitchen setup to make creamy homemade horchata with fresh cinnamon—just a few basics, plus a couple of handy tools that make things easier.

• Blender – The star of the show! Any good blender will work, but a high-speed blender (like a Vitamix or Ninja) will give you the smoothest, creamiest texture. If your blender is on the smaller or weaker side, blend in batches.
• Large pitcher – For mixing and serving. I use a 2-quart (2-liter) glass pitcher, but a big mixing bowl works if you don’t have one.
• Fine-mesh strainer or nut milk bag – Essential for straining out the rice and cinnamon bits. Cheesecloth works in a pinch, but I find a nut milk bag is easiest to clean (and reuse!).
• Large bowl – To catch the strained horchata before pouring it into your pitcher.
• Measuring cups and spoons – To keep things precise.
• Wooden spoon or spatula – For stirring the horchata and pressing out every last drop.

If you don’t have a nut milk bag or fine strainer, you can layer two pieces of cheesecloth in a standard colander. I’ve done it both ways, and while the nut milk bag is less messy, cheesecloth gets the job done if you’re on a budget. Just rinse everything right after using—rice starch can be a bit stubborn if left to dry!

Pro tip: If you want to serve your horchata extra cold, chill your pitcher in the fridge before pouring in the drink. It’s a little detail, but it makes the first glass taste even better.

Preparation Method

1. Soak the Rice and Cinnamon Sticks

   In a large bowl, combine 1 cup (200g) long-grain white rice with 2 cinnamon sticks (broken into a few pieces for better flavor). Add 4 cups (960ml) cold water. Stir, cover, and let soak for at least 6 hours or overnight at room temperature. This step is key for drawing out all the flavor and starch. If you’re in a rush, 4 hours will do, but overnight is best for creaminess.

2. Blend Until Smooth

   After soaking, pour the rice, cinnamon, and soaking water into your blender. Blend on high for 2-3 minutes, or until the mixture is as smooth as possible. It should look white and a bit frothy, and you might hear the cinnamon sticks rattling—don’t worry, that means it’s working! If your blender is small, blend in batches. The smoother the blend, the creamier your horchata will be.

3. Strain the Mixture

   Set a nut milk bag, fine-mesh strainer, or cheesecloth-lined colander over a large bowl. Pour in the blended mixture and let it drain, pressing gently with a wooden spoon to squeeze out all the liquid. This step takes a few minutes—be patient and press well to get as much horchata as you can. Discard the rice and cinnamon solids.

4. Sweeten and Flavor

   Pour the strained rice-cinnamon milk into your pitcher. Add 2 cups (480ml) whole milk, 1/2 cup (120ml) sweetened condensed milk, 1/4 cup (50g) granulated sugar, 1 teaspoon (5ml) vanilla extract, and a pinch of salt. Stir until the sugar is completely dissolved. Taste and adjust the sweetness if needed—add more sugar or a splash of milk as you like.

5. Chill and Serve

   Refrigerate the horchata for at least 2 hours before serving. This lets all the flavors meld and makes it super refreshing. When you’re ready to serve, stir well (the rice sediment tends to settle at the bottom). Pour over ice and top with a dusting of ground cinnamon or a cinnamon stick for garnish if you’re feeling fancy.

6. Troubleshooting and Tips
   • If the horchata is too thick, add a bit more cold water or milk and stir.
   • If it’s too sweet, add a squeeze of fresh lime juice or more water to balance it out.
   • For extra smoothness, strain twice or use a double layer of cheesecloth.
   • If you want a nutty twist, add 1/4 cup (30g) raw almonds to the rice and cinnamon before soaking.

And that’s it! I like to make a double batch and keep it chilled in the fridge—it never lasts long. If you’re making horchata for a crowd, you can easily scale up the recipe. Just remember: homemade horchata always tastes best the day it’s made, but it’ll stay delicious for up to three days if kept cold. Enjoy every creamy, cinnamon-filled sip!

Cooking Tips & Techniques

Even though making horchata isn’t rocket science, I’ve picked up a few tricks and lessons the hard way. Here’s what I wish I’d known years ago about making the creamiest, most flavorful homemade horchata with fresh cinnamon:

• Soak Long Enough: Don’t rush the soaking step. The longer you soak the rice and cinnamon, the creamier and more flavorful your horchata will be. Overnight is ideal. If you forget and only have a few hours, use slightly warmer water to help speed things up (but don’t use hot water or you’ll lose some flavor).
• Blend in Batches: If your blender isn’t top-of-the-line, blend in smaller batches. I once tried to cram everything in and ended up with a bit of a rice explosion—lesson learned! Small batches give you a smoother final drink.
• Strain Well: Straining is where the magic happens. Use a nut milk bag for the best results, but if you’re using cheesecloth, double up to catch all the fine rice grit. Don’t be afraid to really squeeze and press the solids to get every last drop of flavor.
• Don’t Oversweeten Early: When adding sugar and sweetened condensed milk, remember that chilling the horchata will mellow the flavors. Start with a little less sugar, chill, then taste and adjust. I’ve made it too sweet more than once by not waiting!
• Keep Stirring: Rice sediment settles fast. Always give your pitcher a good stir before torsion, especially if it’s been chilling in the fridge.
• Chill for Maximum Flavor: Horchata is best served ice-cold. If you’re in a big hurry, pour it over lots of ice and let it sit for a few minutes. Otherwise, refrigerate for at least two hours for the flavors to come together.
• Presentation Counts: For an extra-special touch, serve in clear glasses over ice with a cinnamon stick or a sprinkle of ground cinnamon. Trust me, it just feels fancier—and it makes for a picture-worthy Pinterest moment!

The first few times I made horchata, I didn’t soak the rice long enough, and my drink was more watery than creamy. Don’t make my mistake—give it time! Also, a high-speed blender isn’t mandatory, but it sure does help if you want that ultra-smooth texture. Last tip: if you ever spill horchata on your kitchen counter (it happens!), wipe it up quickly—dried rice milk can be tough to scrub off. Happy sipping!

Variations & Adaptations

One of the best things about homemade horchata is how easy it is to tweak to your own tastes. Here are a few of my favorite variations and swaps for different diets, cravings, or seasons:

• Dairy-Free/Vegan Horchata: Replace whole milk with unsweetened almond, coconut, or oat milk. Swap sweetened condensed milk for coconut condensed milk (or just use extra sugar and a splash of coconut milk). The result is just as creamy and refreshing!
• Nutty Horchata: Add 1/4 cup (30g) raw almonds to the rice and cinnamon before soaking. This is traditional in some regions of Mexico and gives the drink a richer, more complex flavor. You can even try cashews for a slightly sweeter twist.
• Strawberry or Coffee Horchata: For a fruity spin, blend in 1/2 cup (75g) chopped fresh strawberries with the soaked rice and cinnamon. For a coffee kick, add 1/2 cup (120ml) cold brew coffee to the finished horchata. Both versions are super fun for brunch or summer parties.
• Low-Sugar Horchata: Replace sugar with your favorite low-calorie sweetener (like stevia or monkfruit). Skip the sweetened condensed milk and use unsweetened almond milk for an even lighter version.
• Different Cooking Methods: No blender? You can try using a food processor, though the texture will be a little less smooth. For a rustic version, mash the rice and cinnamon with a mortar and pestle before soaking, then strain well.
• Allergen Swaps: For nut allergies, stick to plain rice and cinnamon. For lactose intolerance, use lactose-free milk or your favorite plant-based milk.

Personally, I love adding almonds for a weekend treat, and sometimes I’ll stir in a shot of espresso for “adult horchata” on sleepy afternoons. However you make it, creamy homemade horchata with fresh cinnamon is endlessly customizable—so have fun experimenting and make it your own!

Serving & Storage Suggestions

Creamy homemade horchata with MD cinnamon is best served ice-cold, straight from the fridge. Here’s how I like to serve and save mine:

• Serving: Fill tall glasses with ice, pour in the chilled horchata, and garnish with a cinnamon stick or a light sprinkle of ground cinnamon. For parties, serve in a big clear pitcher—horchata just looks pretty that way! It’s great alongside spicy Mexican dishes, breakfast pastries, or even fresh fruit salad. For a grown-up twist, spike with a shot of rum or espresso.
• Storage: Store leftover horchata in a covered pitcher or jar in the fridge for up to 3 days. Always stir before serving, as the rice solids tend to settle. If you want to keep it longer, try freezing in ice cube trays and blending with fresh milk for a quick horchata “slushie.”
• Reheating: Horchata is meant to be cold, but if you’re feeling adventurous, you can gently warm it (don’t boil!) for a comforting winter drink. Add a pinch of nutmeg and serve in mugs for a cozy twist.
• Flavor: The flavors deepen as it sits, so day-two horchata can taste even better than fresh. Just keep an eye on the sweetness—sometimes it mellows and you might want to add a pinch more sugar before serving again.

Whether you’re hosting friends or just treating yourself, creamy homemade horchata with fresh cinnamon is a simple pleasure that always feels a little bit special.

Nutritional Information & Benefits

Here’s the scoop on what you’re sipping with this creamy homemade horchata with fresh cinnamon. One 8-ounce (240ml) glass is about 160-180 calories, with 3g fat, 32g carbs, and 4g protein (if you use whole milk and sweetened condensed milk). You can easily lighten things up by using plant-based or low-fat milk and less sugar.

Health Benefits: Rice is naturally gluten-free, cinnamon helps support healthy blood sugar, and a homemade version means you control the sweetness and dairy. If you add almonds, you’ll get a boost of healthy fats and vitamin E. Horchata is traditionally vegetarian and can be easily made vegan or dairy-free.

Dietary Notes: Always check labels if serving to anyone with food allergies—this recipe is naturally gluten-free but can include nuts and dairy. For nut allergies, leave out the almonds. For a low-sugar version, use your favorite sugar substitute. From my kitchen to yours, I love that homemade horchata lets you adjust everything to fit your needs—so you can enjoy this treat without worry!

Conclusion

There’s just something special about a glass of creamy homemade horchata with fresh cinnamon. It’s sweet, cool, and packed with memories—like a hug from your favorite family member in drink form. This recipe is worth trying not just because it’s easy, but because it brings a little bit of Mexican tradition right to your table (and your Pinterest board, if that’s your style!).

I love how customizable this recipe is—whether you go classic, dairy-free, nutty, or even spike it for fun, you get all the flavor and comfort of the horchata I grew up with. If you try it, I’d love to hear how you made it your own! Drop a comment below, share your photos, or let me know your favorite way to serve it. Don’t forget to pin and share with your friends—there’s nothing better than spreading a little cinnamon-scented joy. Cheers to good memories and even better drinks!

FAQs About Creamy Homemade Horchata with Fresh Cinnamon

Can I make horchata without a blender?

Yes! You can use a food processor or even mash the soaked rice and cinnamon with a mortar and pestle, then strain well. It won’t be quite as smooth, but it will still taste delicious.

How long will homemade horchata last in the fridge?

Horchata stays fresh in the refrigerator for up to 3 days. Just stir or shake before serving, as the rice sediment will settle over time.

Can I use brown rice instead of white rice?

You can, but the flavor and texture will be a bit different—slightly nuttier and less creamy. Soak brown rice a little longer (overnight works best) for the smoothest results.

Is horchata naturally gluten-free?

Absolutely! Traditional horchata is made with rice, cinnamon, and milk, all of which are gluten-free. Just double-check your vanilla extract and any add-ins to be sure.

Can I make horchata less sweet?

Definitely. Start with less sugar and condensed milk, then taste and adjust before serving. You can also use a sugar substitute if you prefer a lower-sugar version.

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