Horchata

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Level: Easy

Total: 6 hr 10 min (includes chilling time)
Active: 10 min

Yield: 6 cups

This rice-based drink is served across central America and is much simpler to make than most people expect. We enjoyed several types, and I tried to recreate those flavors in my own recipe which has lots of cinnamon and a splash of vanilla.

Level: Easy

Total: 6 hr 10 min (includes chilling time)
Active: 10 min

Yield: 6 cups

Ingredients

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2 cups long-grain white rice

2 sticks cinnamon, crushed

1 cup whole milk (this can also be made with any dairy-free milk)

1 cup granulated sugar

2 teaspoons vanilla extract

Ground cinnamon or cinnamon sticks, for garnish

Directions

Special equipment:

cheesecloth

Add the rice and cinnamon sticks to a large bowl. Top with 5 cups filtered water and allow the mixture to sit at room temperature for 2 to 3 hours.
Transfer the mixture to a blender. Puree for 1 to 2 minutes, then strain through a fine mesh sieve lined with cheesecloth, being sure to extract as much liquid as possible. Discard the rice.
To the liquid, add the milk, sugar and vanilla extract and stir thoroughly to dissolve the sugar. Refrigerate until very cold, 3 to 4 hours. Serve over ice with cinnamon garnish.