Horchata Recipe

Rinse and soak rice

Rinse 1 cup long-grain white rice under cold water until the rinse water runs mostly clear to remove surface starch. Drain. Place the rinsed rice in a bowl or container and add 2 cups whole milk and 1 cup of the water (room temperature). Add the 2 whole cinnamon sticks. Cover and let soak at room temperature for at least 4 hours, preferably 6–8 hours or overnight for best flavor extraction.

Blend rice mixture

After soaking, remove the cinnamon sticks (reserve for simmering) and transfer the rice, milk, and any soaking liquid into a high-speed blender. Add the remaining 2 cups water. Blend on high for 1–2 minutes until the rice is very broken down and the liquid is opaque and slightly frothy. If your blender is small, blend in two batches to avoid overflow.

Strain the blended mixture

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 the sieve, letting the liquid drain. Gather the cheesecloth and gently squeeze to extract as much liquid as possible. Discard the solids (or reserve for another use, such as adding to baked goods).

Dissolve sugar and infuse cinnamon

Pour the strained liquid into a medium saucepan. Add 1 cup granulated sugar, 2 tsp ground cinnamon, and the reserved cinnamon sticks. Warm over medium-low heat, stirring frequently, just until the sugar dissolves and the mixture is warm — do not boil (about 5 minutes). Remove from heat and let sit for 10–15 minutes off the heat to allow cinnamon flavor to deepen. If using sweetened condensed milk for extra creaminess/sweetness, whisk in 2 tbsp now until fully incorporated.

Finish with vanilla and chill

Remove and discard the cinnamon sticks. Stir in 1 tsp vanilla extract. Transfer the horchata to a pitcher. Taste and adjust sweetness or cinnamon: add up to 2 tbsp more sugar or 1–2 tbsp more condensed milk if you prefer it sweeter, or a pinch more ground cinnamon. Refrigerate the pitcher until well chilled, at least 2 hours.

Serve

When ready to serve, stir the horchata well. Fill glasses with ice (about 1/2 cup ice per 8-oz glass). Pour chilled horchata over ice. Sprinkle a light dusting of 1 tsp ground cinnamon over the top of the pitcher or individual glasses as a garnish. Serve cold.

Storage

Store leftover horchata in a sealed container in the refrigerator for up to 3–4 days. Shake or stir before serving, as separation is natural. Do not freeze (dairy will separate).