A luscious, creamy twist on classic Mexican horchata: rice blended with vanilla bean paste and cinnamon, then sweetened with condensed milk and finished with milk and cream. It’s comforting, refreshing, and perfect for sipping anytime.

Vanilla Bean Horchata

Why You’ll Love This Recipe

I love how simple it is to make and how rich the flavor turns out. The vanilla bean paste adds an intense, aromatic depth without the hassle of scraping pods. I soak the rice to let it mellow and then blend it with cinnamon and vanilla to infuse flavor. Mixing in sweetened condensed milk gives it that silky sweetness that feels like a treat, but it’s so easy, I feel relaxed serving it to guests or enjoying it with spicy tacos.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups long‑grain white rice, rinsed
6 cups water
1 Tablespoon vanilla bean paste
2 cinnamon sticks (or 1 Tablespoon ground cinnamon)
1 (14‑oz) can sweetened condensed milk
1 cup water (to taste)
1 cup whole milk
¼ cup cream (or extra milk)
¼ cup sugar
Additional ground cinnamon and/or vanilla if desired
Ice

directions

Rinse 2 cups of rice under cold running water until it runs clear.
In a blender, combine the rinsed rice, 6 cups water, vanilla bean paste, and cinnamon sticks. Blend on high for about 1 minute until the rice and sticks are broken up.
Cover and refrigerate for at least 3–4 hours (8 hours is ideal).
After soaking, strain through a fine‑mesh sieve into a large pitcher—discard the rice and cinnamon.
Stir in the can of sweetened condensed milk, 1 cup water (or adjust to taste), whole milk, cream, and sugar. Taste and tweak sweetness or add more cinnamon/vanilla if desired.
Serve over ice, really cold, and enjoy alongside Mexican food or as a refreshing drink.

Servings and timing

Yield: 9 servings
Prep time: ~5 minutes (plus soak time)
Chill time: 8 hours
Total time: ~8 hours 10 minutes

Variations

Dairy‑free: Swap whole milk and cream for coconut or almond milk—silky and delicious.
Extra nutty: Add sliced toasted almonds during the soak and strain them out later.
Spiced up: Increase cinnamon or add a pinch of nutmeg or cardamom.
Less sweet: Use fat‑free condensed milk or reduce the added sugar.

storage/reheating

Make‑ahead & storing: I keep it in a tightly sealed pitcher in the fridge for up to 4 days. I give it a quick stir before serving since separation can occur.
Re‑serving: It’s best served cold over fresh ice—no reheating needed.

FAQs

What is the secret ingredient that gives it its rich flavor?

I always point to the vanilla bean paste and sweetened condensed milk. The paste gives deep vanilla aroma, and the condensed milk makes it creamy and luxuriously sweet.

Can I use ground rice instead of soaking and blending?

I prefer soaking and blending—it locks in flavor and gives a smooth texture. Ground rice straight in milk doesn’t extract as well and can feel grainy.

Can I use minute rice or jasmine rice?

Yes, minute rice works in a pinch, though texture differs slightly. Jasmine adds fragrance but also subtle rice flavor—still tasty, just a bit different.

Do I have to refrigerate the soaked mixture that long?

I recommend at least 3–4 hours, but 8 hours allows maximum flavor. I’ve tried shorter times, and it still tasted good—but not as infused.

How do I adjust sweetness without messing up the creamy balance?

I taste it after adding condensed milk and milk, then add sugar slowly until it’s where I like. Start with ¼ cup and add more by teaspoon increments.

Conclusion

This Vanilla Bean Horchata has become a summer staple for me. It’s creamy, aromatic, and customizable—whether I’m going for rich and decadent or light and refreshing. I love how versatile it is, and I always feel proud serving it. Give it a try and let me know how you like to tweak it!