Horchata Recipe

Rinse and soak rice

Rinse 1 cup long-grain white rice under cold running water until the rinse runs mostly clear. Transfer rinsed rice to a bowl and add 2 cups hot (not boiling) water. Add the 2 cinnamon sticks to the bowl. Cover and let soak at room temperature for at least 2 hours, or refrigerate and soak up to 8 hours (overnight gives best flavor).

Blend rice mixture

After soaking, transfer the rice, soaking liquid, and the cinnamon sticks into a high-speed blender. Add 2 tablespoons toasted almonds if using, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract. Blend on high for 1 to 2 minutes until the rice is broken down and the mixture is milky and nearly smooth.

Strain for smoothness

Place a fine-mesh sieve lined with a double layer of cheesecloth or a nut-milk bag over a large pitcher. Pour the blended mixture through the strainer. Use the back of a spoon to press the solids and extract as much liquid as possible. For an extra-smooth horchata, strain a second time through a fresh cheesecloth.

Dilute and adjust

To the strained rice liquid in the pitcher, add 3 cups cold water and 1/2 cup milk if using (omit or substitute non-dairy milk if preferred). Stir thoroughly, taste, and add more sugar if desired (start in 1 teaspoon increments). If the horchata is too thick, add additional cold water 1/4 cup at a time until desired consistency is reached.

Chill and serve

Refrigerate the horchata for at least 30 minutes to chill and allow flavors to meld. To serve, fill glasses with ice (about 1 cup divided among servings), pour horchata over ice, and sprinkle a light pinch of ground cinnamon (about 1/4 teaspoon divided) on each glass as garnish. Stir before drinking.

Storage

Store leftover horchata covered in the refrigerator for up to 3 days. Shake or stir before serving, as separation may occur.