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Homemade Cinnamon Rice Horchata

Ingredients · Serves 6 · Prep 15 min · Total 9 hr 15 min

  • 1 cup long-grain white rice
  • 2 cinnamon sticks, broken into pieces
  • 4 cups water, for soaking
  • 2 cups cold water
  • 1 cup milk, or more water for dairy-free
  • ½–⅔ cups granulated sugar, up to 2/3 cup
  • 1 tsp vanilla extract
  • ground cinnamon, for serving
  • ice, for serving
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Homemade Cinnamon Rice Horchata

Steps

  1. Rinse the rice in a fine-mesh strainer for a few seconds and drain.
  2. Put the rice and cinnamon stick pieces in a bowl or pitcher, pour in the 4 cups of water and cover.
  3. Refrigerate to soak overnight, or at least 8 hours.
  4. Pour the rice, cinnamon and soaking water into a blender.
  5. Blend on high until the rice is ground as finely as possible.
  6. Set a fine-mesh strainer lined with cheesecloth over a pitcher and pour the mixture through it. Let it drain.
  7. Gather the cheesecloth and squeeze out as much liquid as you can. Discard the solids.
  8. Stir the cold water, milk, sugar and vanilla into the pitcher until the sugar dissolves. Taste and add more sugar if you like.
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Homemade Cinnamon Rice Horchata

Steps, continued

  1. Refrigerate until very cold.
  2. Stir well, since it settles, and serve over ice with a sprinkle of ground cinnamon.