The Mexican rice drink flavored with cinnamon and vanilla is horchata, more specifically horchata de arroz. It is a sweet, milky-looking agua fresca made by soaking and grinding rice, then blending it with water, sugar, cinnamon, and often vanilla.
Mexican horchata belongs to a much larger family of drinks sharing the name horchata. Spain’s horchata de chufa is made from tiger nuts, not rice, and is especially associated with Valencia. The Mexican rice-based version developed in the Americas after the Spanish introduced the broader horchata tradition.
Recipes vary by region and household. Some use evaporated milk or condensed milk for richness, while others add almonds, coconut, or fruit. The drink is usually served cold and is a common companion to tacos, enchiladas, and other spicy foods.
Horchata is sometimes confused with licuado, which is generally a blended milk-and-fruit beverage. Jamaica is a tart hibiscus infusion, while aguas frescas is the broader category that includes horchata.