Creamy Cinnamon Vanilla Horchata with Honey

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 5 cups)
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 15 minutes (includes chilling)

Quick Ingredients

• 4 cups (960 ml) unsweetened rice milk
• 1 cup (240 ml) whole milk, half-and-half, or oat milk
• 1/3 cup (80 ml) honey, plus more to taste
• 2 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cardamom (optional)
• Pinch fine sea salt
• 1 cinnamon stick (optional)
• Ice, extra cinnamon, and honey for serving

Do This

• 1. In a small saucepan, whisk 1 cup of the rice milk with the honey, cinnamon, nutmeg, cardamom, salt, and cinnamon stick (if using). Warm over medium-low heat until steaming, 3–5 minutes.
• 2. Remove from heat and let sit 5 minutes to infuse, then discard the cinnamon stick.
• 3. Add the warm spiced mixture to a blender with the remaining 3 cups rice milk, the milk or half-and-half, and vanilla. Blend until very smooth and lightly frothy.
• 4. Taste and adjust sweetness and cinnamon, blending again briefly. Strain through a fine-mesh sieve if you want an ultra-smooth drink.
• 5. Chill in a covered pitcher for at least 1 hour, or until very cold.
• 6. Stir well, then serve over ice with a dusting of cinnamon and a drizzle of honey. For a cozy version, gently reheat until steaming and serve warm in mugs.

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Why You’ll Love This Recipe

• All the nostalgic, cinnamon-vanilla flavor of horchata in a creamy, comforting drink.
• Simple pantry ingredients come together in just a few minutes of hands-on time.
• Easy to customize: make it lighter, richer, dairy-free, or extra-spiced.
• Delicious served ice-cold or gently warmed for a cozy, fireside-style treat.

Grocery List

• Produce: None required (optional: orange zest for garnish)
• Dairy / Non-Dairy Milks: Unsweetened rice milk; whole milk, half-and-half, or oat milk
• Pantry: Honey, pure vanilla extract, ground cinnamon, ground nutmeg, ground cardamom (optional), fine sea salt, cinnamon sticks (optional)

Full Ingredients

For the Creamy Horchata-Inspired Base

• 4 cups (960 ml) unsweetened rice milk, well shaken
• 1 cup (240 ml) whole milk, half-and-half, or unsweetened oat milk (for a dairy-free option)
• 1/3 cup (80 ml) honey, plus more to taste
• 2 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cardamom (optional, for extra warmth)
• 1 pinch fine sea salt
• 1 cinnamon stick (optional, for deeper cinnamon flavor)

For Serving (Optional)

• Ice cubes, if serving chilled
• Extra ground cinnamon or cinnamon sugar, for dusting
• Additional honey, for drizzling on top
• Extra cinnamon sticks, for stirring and garnish
• Optional: finely grated orange zest for a bright, aromatic finish

Step-by-Step Instructions

Step 1: Warm the spices and honey

Add 1 cup (240 ml) of the rice milk to a small saucepan. Whisk in the honey, ground cinnamon, ground nutmeg, ground cardamom (if using), sea salt, and the cinnamon stick. Place over medium-low heat and warm gently, whisking often, until the mixture is steaming and the honey has fully dissolved, about 3–5 minutes. Do not let it boil; you just want it hot enough to bloom the spices and dissolve the honey.

Step 2: Infuse, then cool slightly

Remove the saucepan from the heat and let the spiced milk sit for about 5 minutes so the cinnamon stick (if using) can infuse more flavor. Fish out and discard the cinnamon stick. This short rest helps deepen the warm spice notes without needing a long steeping time.

Step 3: Blend with the remaining milks and vanilla

Pour the warm spiced milk into a blender. Add the remaining 3 cups (720 ml) rice milk, the 1 cup (240 ml) whole milk, half-and-half, or oat milk, and the vanilla extract. Blend on high speed for 30–60 seconds, or until the drink is completely smooth and lightly frothy on top. Blending fully incorporates the ground spices so they are well dispersed instead of clumping.

Step 4: Taste and fine-tune the flavor

Pause and taste a spoonful. If you prefer it sweeter, add another tablespoon or two of honey and blend briefly again. If you love cinnamon, you can add an extra pinch now, keeping in mind the flavor will intensify a bit as it chills. For an ultra-smooth texture with fewer visible spice specks, pour the mixture through a fine-mesh sieve into a pitcher, using a spoon or spatula to help it pass through.

Step 5: Chill until cold and creamy

Cover the pitcher and refrigerate for at least 1 hour, or up to 3 days. Chilling gives the flavors time to meld and lets the drink thicken slightly, giving it that creamy, cozy, horchata-inspired texture. Before serving, give it a good stir or shake, as some of the spices may settle at the bottom.

Step 6: Serve chilled or gently warmed

For a classic, refreshing version, fill glasses with ice cubes and pour the chilled drink over the ice. Dust the top lightly with ground cinnamon or cinnamon sugar, and drizzle with a tiny spiral of honey if you like. Add a cinnamon stick for stirring and garnish.

For a cozy, fireside-style drink, skip the ice and warm the horchata-inspired mixture gently in a saucepan over low heat until it is steaming but not boiling, 3–5 minutes. Ladle into heatproof mugs, dust with cinnamon, and serve immediately.

Pro Tips

• Use unsweetened rice milk: Sweetened varieties can make the drink overly sugary once you add honey. Starting unsweetened gives you full control.
• Do not boil the milk: Gentle heat is enough to bloom the spices and dissolve the honey. Boiling can scorch the milk and dull the flavors.
• Blend long enough: A good 30–60 seconds in the blender helps the ground spices fully disperse and creates a naturally creamy, slightly frothy texture.
• Adjust to your taste: Think of this recipe as a base. Add more cinnamon for warmth, more vanilla for sweetness without extra sugar, or extra honey for dessert-level richness.
• Stir before pouring: Cinnamon loves to settle. A quick shake or stir before serving keeps every glass evenly flavored and creamy.

Variations

• Dairy-free / lighter version: Use all rice milk or a mix of rice milk and oat milk (total 5 cups) and keep the honey as written. This keeps the drink silky but a little lighter.
• Extra-rich holiday version: Swap the 1 cup milk or oat milk for half-and-half or canned full-fat coconut milk. Sprinkle a little extra nutmeg on top and add a cinnamon stick for a festive presentation.
• Coffee-house twist: Replace 1/2 cup (120 ml) of the rice milk with 1/2 cup cooled strong brewed coffee or cold brew. Blend as directed for a gentle, cinnamon-vanilla coffee horchata.

Storage & Make-Ahead

Store any leftover horchata-inspired drink in a covered pitcher or jar in the refrigerator for up to 3 days. The spices may settle as it rests, so give it a good shake or whisk before each serving. This recipe is ideal for making ahead: prepare it the day before you plan to serve, chill overnight, then stir and pour over ice or warm gently just before serving. Because of the honey and dairy (if using), do not leave the drink out at room temperature for more than 2 hours.

Nutrition (per serving)

Approximately per serving (1 of 4, using whole milk and 1/3 cup honey): about 240 calories, 4 g fat, 50 g carbohydrates, 2 g protein, 1 g fiber, and around 45 g sugars. Exact values will vary based on the type of milk used and how much honey you add.