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Vanilla Bean Horchata

Serves Makes about 9-10 cups     adjust servings


  • 2 cup long grain white rice, rinsed
  • 6 cups water
  • 1 tablespoon Nielsen-Massey Pure Vanilla Bean Paste
  • 2 cinnamon sticks (or 1 tablespoon ground cinnamon)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 or 2 cups water, to taste
  • 1 cup whole milk
  • 1/4 cup cream (or milk)
  • 1/4 cup sugar
  • More ground cinnamon and/or vanilla if desired.
  • Ice


  1. Place 2 cups of rice in a mesh strainer and run it under cold water for about 30 seconds, or until the water runs clear. Add it to a 9-cup capacity blender. (Blend in batches if you have a little blender.)
  2. Add 6 cups water, 1 tablespoon vanilla bean paste, and 2 cinnamon sticks.
  3. Blend for about 1 minute, or until the rice and cinnamon sticks have broken up.
  4. Refrigerate for at least 3-4 hours. A full 8 hours is best.
  5. Pour the liquid through a fine mesh strainer into a large pitcher. Discard the rice.
  6. Add the can of sweetened condensed milk, water, milk, cream, and sugar. Stir well and taste it. Add more ground cinnamon and vanilla bean paste if you want. Adjust the sugar to taste.
  7. Pour into glasses filled with ice and serve really cold! Enjoy! Horchata is perfect with any kind of Mexican food.