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As Spain expanded its colonial project across the globe, it also picked up a number of spices from Asia - including cinnamon. The cinnamon common in Mexico was largely transported from Sri Lanka. Often called ceylon cinnamon, this spice has a slightly different flavor profile from the cinnamon commonly used in the U.S.

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Sugar is another food brought by Spanish settlers that drastically altered the diet (and lifestyle) in Mexico. Many sugar plantations were established in the colony -unfortunately, as is often the case with sugar plantations - the work was grueling, dangerous, and done mostly by slaves (both indigenous and African)

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Very early on in Mexico's history, Spaniards brought milk-producing livestock like cows. This heavily altered the diet in the area - introducing a new kind of meat, milk, and cheeses!

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Rice was first brought to Mexico in the 16th century by Spain in the port of Veracruz. Areas of Mexico with a warm, moist climate proved excellent for growing the new grain!

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4. Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice.

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3. Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.

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2. Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.

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1. Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.

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1 cup of white rice
1 cup sugar
1/2 cup chopped almonds
1 cinnamon stick
1 Tbsp vanilla
1 Can (12 ounces) Evaporated milk
1.5 cups of milk or almond milk
1 Liter of water
Ice

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Horchata originated in Spain, and versions of it can be traced back to 13th century Valencia. Originally made of ground tiger nuts, this drink spread throughout Spain's colonies - and changed innumerable times along the way.
In Mexico, the base of horchata is generally white rice, milk, sugar, and cinnamon.
From even its basest ingredients, Mexican horchata is a product of its colonial history.

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Unfortunately I am quarantined in my house at the moment, and am unable to go get the ingredients to try this recipe out myself!