Horchata Recipe

Rinse rice

Rinse 1 cup long-grain white rice under cold running water until the rinse runs mostly clear to remove excess starch. Drain well.

Soak rice

Place the rinsed rice in a bowl and add 2 cups of the 4 cups water. Cover and let soak at room temperature for at least 3 hours or up to overnight (8 hours) for a creamier flavor. If short on time, continue after 30 minutes — texture will be slightly coarser.

Blend rice mixture

Transfer the soaked rice and its soaking water to a blender. Add the remaining 2 cups water. Blend on high for 1 to 2 minutes until the rice is broken down and the liquid looks milky and slightly foamy.

Strain

Place a fine-mesh sieve lined with cheesecloth (or a nut-milk bag) over a large bowl or pitcher. Pour the blended rice mixture through to extract the milky liquid. Press or squeeze the solids to extract as much liquid as possible. Discard or reserve the rice solids for another use (e.g., baking).

Combine milk and sugar

To the strained rice liquid, add 1 cup whole milk, 1 cup granulated sugar, 1 tsp ground cinnamon, 1 tbsp vanilla extract, and a pinch of kosher salt. Whisk vigorously until the sugar is dissolved and the cinnamon is evenly distributed. Taste and adjust sweetness if desired (add up to 2 tbsp more sugar total).

Refrigerate

Cover the pitcher and refrigerate the horchata for at least 2 hours, preferably 4 hours, to allow flavors to meld and the drink to fully chill. Stir or shake gently before serving if separated.

Serve over ice

Fill glasses with ice (about 3/4 cup per 12-oz glass). Pour the chilled horchata over the ice. Garnish each glass with a cinnamon stick or a light dusting of ground cinnamon. Serve immediately.