Horchata Recipe

Rinse and soak

Rinse 1 cup of long-grain white rice under cold running water until the rinse runs mostly clear to remove surface starch. Combine the rinsed rice and 1 oz whole almonds (if using) in a medium bowl. Add 3 cups of room-temperature water. Cover and let soak at room temperature for at least 4 hours, or preferably overnight (8–12 hours) for best flavor and creaminess.

Drain lightly

After soaking, give the rice and almonds a quick stir, then drain off about half of the soaking liquid (reserve the rest). You should have rice, almonds, and roughly 1–1.5 cups of soaking liquid remaining; this extra liquid can be used in the blending step for more flavor if desired.

Blend

Transfer the soaked rice, almonds and remaining soaking liquid to a high-speed blender. Add up to 1 cup of fresh water (or use the reserved soaking liquid plus fresh water so the blender has about 2 cups of liquid total). Blend on high for 2–3 minutes, until mixture is very smooth and milky-looking. Stop and scrape down sides as needed.

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 the cloth/sieve, then gather the cloth and squeeze or press to extract as much liquid as possible. Discard the rice/almond solids (or save for baking). You should have about 1.5–2 cups of rice milk.

Combine and sweeten

To the strained rice liquid, add 2 cups of milk (whole or evaporated for richer results). Whisk in 1 tablespoon sweetened condensed milk, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and a pinch of fine sea salt until sugar is dissolved and everything is well combined. Taste and adjust sweetness — add up to 1–2 additional tablespoons sugar or condensed milk if you prefer it sweeter.

Chill

Cover the pitcher and refrigerate the horchata for at least 1–2 hours to let flavors meld and to serve cold. The cinnamon will infuse further while resting.

When ready to serve, stir the horchata. Fill glasses with ice cubes and pour the chilled horchata over the ice. Sprinkle a light dusting of ground cinnamon on top. Stir before drinking. Store leftovers in the refrigerator for up to 3–4 days; shake or stir before serving as separation may occur.