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Ingredients
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Rice base
Flavoring & sweetness
Creaminess & finishing
Method
Rice base
- 1
Rinse and soak
Rinse 1 cup long-grain white rice under cold water until the water runs mostly clear to remove surface starch. Place the rinsed rice in a bowl and cover with 3 cups of room-temperature water. Add the 2 whole cinnamon sticks to the soaking bowl. Let soak at room temperature for at least 3 hours, or preferably overnight (up to 12 hours) for best flavor and creaminess.
- 2
Blend
After soaking, remove the cinnamon sticks (reserve them for simmering in the next step or discard). Transfer the rice and the soaking liquid to a blender. Blend on high for 1 to 2 minutes, until the rice is broken down and the mixture looks milky and slightly foamy. If your blender is small, blend in two batches using half the rice and half the liquid each time.
- 3
Strain
Place a fine-mesh sieve lined with cheesecloth or a very fine sieve over a large bowl or pitcher. Pour the blended rice mixture through the cloth/sieve, pressing gently with the back of a spoon to extract as much liquid as possible. Discard or reserve the rice pulp for another use (baked goods).
Flavoring & sweetness
- 4
Dissolve sugar and infuse cinnamon
In a small saucepan, combine the 1 cup granulated sugar with 2 additional cups of water and the reserved or fresh 2 cinnamon sticks. Heat over medium, stirring until the sugar dissolves and the mixture is just below a simmer (do not boil vigorously). Remove from heat and let steep for 10 to 15 minutes to intensify cinnamon flavor. Remove cinnamon sticks and discard (or save for garnish). Let the syrup cool to warm.
- 5
Combine liquids
Pour the cooled cinnamon-sugar syrup into the bowl with the strained rice milk. Add 1 tbs ground cinnamon, 1 tsp vanilla extract, and 1/4 cup sweetened condensed milk (if using). Stir or whisk thoroughly to combine. Taste for sweetness and cinnamon; adjust by adding more sugar, condensed milk, or a pinch more ground cinnamon to your preference.
Creaminess & finishing
- 6
Add milk and adjust consistency
Stir in 1 cup whole milk and 1/4 cup heavy cream (if using) into the rice-cinnamon mixture. If the horchata is too thick, thin with up to the additional 2 cups of water listed in ingredients, adding gradually until you reach your desired body and intensity of flavor. Chill the horchata in the refrigerator for at least 1 hour — chilling helps flavors meld and the drink to become properly cold.
- 7
Serve
When ready to serve, give the horchata a good stir. Fill glasses with ice (about 1/2 cup ice per 8-oz serving). Pour horchata over the ice and finish with a light dusting of the 1/4 tsp ground cinnamon on top. Optionally, garnish with a small cinnamon stick.
- 8
Storage
Store leftover horchata in a sealed container in the refrigerator for up to 4 days. Stir or shake well before serving, as separation may occur. Do not freeze (dairy may separate).