Horchata Recipe

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

Place the rinsed rice in a medium bowl or container. Add 2 cups warm water (from the 4 cups) to cover the rice and pour in 1 teaspoon ground cinnamon. Stir briefly, cover, and let soak at room temperature for at least 4 hours or preferably overnight (8 hours).

After soaking, transfer the rice and the soaking liquid to a high-speed blender. Add 2 cups fresh cold water (the remainder of the 4 cups). Blend on high for 1–2 minutes until the mixture is very smooth and the rice is mostly broken down.

If your blender is small, blend in two batches to avoid overflow, then combine the blended portions in a pitcher.

Place a fine-mesh sieve lined with cheesecloth (or a nut-milk bag) over a large pitcher or bowl. Pour the blended rice mixture through the sieve, pressing gently on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp or save it for another use (e.g., baking).

To the strained liquid, add 2 cups whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 2 tablespoons sweetened condensed milk if using. Whisk until the sugar and condensed milk are fully dissolved and the mixture is homogenous. Taste and adjust sweetness — add up to 1 more tablespoon sugar if you prefer it sweeter.

If the horchata seems too thick, thin with up to 1/2 cup cold water to reach desired consistency.

Cover the pitcher and refrigerate the horchata for at least 1 hour to chill and let flavors meld. It can be kept in the refrigerator for up to 3 days; stir before serving as separation may occur.

To serve, fill glasses with ice cubes and pour chilled horchata over the ice. Lightly dust each glass with about 1/4 teaspoon ground cinnamon if desired.