In the summer months, a sweet, cinnamon rice drink is popular in Mexico. A variant of the original drink from Moorish Spain, Mexican horchata is prepared by soaking white rice in water (overnight), and then using a blender to process. (You can then use a sieve to strain out the dregs, or just let them settle to the bottom of the pitcher or jar). Sugar and cinnamon and/or vanilla extract are added, along with ice, before serving.

Despite being white and "milky", horchata is non-dairy and safe to drink by those who are lactose intolerant!

The Salvadorean variant has cocoa and an herb ("morro", calabash), and the Ecuadorean version is an herbal drink without rice.