Horchata Recipe

Rinse the rice under cold water until the runoff is mostly clear to remove excess surface starch.

Place the rinsed rice in a bowl with 2 cups of the water. Cover and let soak at room temperature for at least 3 hours or up to overnight. (Soaking softens the rice for a smoother blend.)

After soaking, transfer the rice and soaking water to a blender. Add the remaining 1 cup of water. Blend on high for 2–3 minutes until the rice is very broken down and the mixture looks milky and a bit frothy.

Strain the blended rice through a fine-mesh sieve or a cheesecloth-lined sieve into a large pitcher or bowl, pressing or squeezing to extract as much liquid as possible. Discard or reserve the solids for another use (rice pudding).

To the strained rice liquid, add the whole milk, sweetened condensed milk, and granulated sugar. Whisk until sugar and condensed milk are fully incorporated.

Add the vanilla extract and ground cinnamon, and stir to combine. If using the cinnamon stick for a deeper cinnamon aroma, add it now and let the mixture rest in the refrigerator for 1–2 hours to infuse; remove the stick before serving.

Taste and adjust sweetness: if you prefer a sweeter horchata, add more granulated sugar 1 teaspoon at a time, or a little more condensed milk as needed. Chill until cold (at least 1 hour) if you didn't infuse with a cinnamon stick.

Stir the chilled horchata and discard the cinnamon stick if used.

Fill glasses with ice cubes. Pour horchata over the ice, leaving a little room at the top.

Lightly dust each glass with the reserved ground cinnamon and, if desired, sprinkle a pinch of toasted sesame seeds for an optional nutty contrast.

Serve immediately. Store any leftover horchata covered in the refrigerator for up to 3–4 days; shake or stir before serving, as separation may occur.