Horchata Recipe

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

Place rinsed rice, ground cinnamon, cinnamon stick, and hot water (2 cups) in a heatproof bowl or container. Stir to combine.

Cover and let the rice soak at room temperature for at least 3 hours, or up to 6–8 hours for more cinnamon flavor. For best results, soak overnight in the refrigerator.

Blend

Remove the cinnamon stick. Transfer the rice, soaking liquid, and 1 cup whole milk to a high-speed blender. Blend on high until very smooth, about 2 minutes. If the blender is small, blend in two batches.

Line a fine-mesh sieve with a double layer of cheesecloth or a nut-milk bag and set it over a large pitcher or bowl.

Pour the blended rice mixture through the lined sieve, allowing the liquid to pass through. Use a spoon to press and extract as much liquid as possible; you should collect a milky, cinnamon-scented liquid.

Discard the solids or reserve them for another use (e.g., add to smoothies or baked goods).

To the strained liquid, add 1 cup granulated sugar and 1 teaspoon vanilla extract. Stir until the sugar is fully dissolved. If you prefer a less sweet horchata, start with 3/4 cup sugar and adjust to taste.

Add the remaining 2 cups of cold water and the optional 1 cup whole milk or evaporated milk (if using) to the pitcher. Stir thoroughly to combine. Taste and adjust sweetness or dilution by adding more sugar or water as needed.

Cover the pitcher and refrigerate the horchata for at least 1 hour to chill and allow flavors to meld. It can be refrigerated up to 3 days; stir before serving because separation may occur.

To serve, fill glasses with ice (about 1/2 cup ice per 8-ounce glass) and pour the chilled horchata over the ice.

Sprinkle a light dusting of fine ground cinnamon on top of each glass for garnish and extra aroma.

Stir before drinking. Enjoy the horchata cold.