Classic Horchata with Cinnamon
Classic horchata turns a small amount of rice into a cool, creamy drink with a soft cinnamon fragrance. The rice is soaked until it softens, then blended with its soaking water so the drink has body without needing a heavy base.
A cinnamon stick gives cleaner flavor than ground cinnamon alone, while vanilla rounds out the sweetness. Milk makes the drink creamy, but the mixture should still feel light enough to pour over plenty of ice.
The key step is straining patiently. A fine-mesh sieve catches most of the rice solids, and a second pass through cheesecloth or a nut milk bag gives the horchata a smoother texture.
Serve it very cold, stirred well before pouring because natural rice starch settles as it rests. A little ground cinnamon on top is optional, but it gives each glass the familiar aroma of a taqueria-style horchata.
Nutrition (per serving)
Directions
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1
Rinse the rice in a fine-mesh sieve under cool running water until the water is mostly clear, then drain well.
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2
Place the rinsed rice and cinnamon stick in a bowl or blender jar. Pour in the hot water, cover, and let stand at room temperature for at least 4 hours or overnight, until the rice grains break easily when pressed.
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3
Transfer the soaked rice, cinnamon stick, and soaking water to a blender if needed. Blend on high for 1 to 2 minutes, until the rice is finely broken down and the liquid looks cloudy and beige.
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4
Pour the mixture through a fine-mesh sieve into a pitcher, pressing gently on the solids. For a smoother drink, strain it again through cheesecloth or a nut milk bag.
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5
Stir in the whole milk, cold water, sugar, vanilla extract, and salt until the sugar dissolves completely.
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6
Taste and adjust with a little more sugar or cold water if needed, keeping the flavor sweet but not syrupy.
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7
Cover and chill for at least 1 hour. Stir thoroughly before serving because rice starch will settle at the bottom.
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8
Pour over ice and finish each glass with a light dusting of ground cinnamon.
Ingredients
- Long-Grain White Rice:1 cup
- Cinnamon Stick:1
- Hot Water:3 cups
- Whole Milk:2 cups
- Cold Water:2 cups
- Granulated Sugar:1/2 cup
- Vanilla Extract:1 1/2 teaspoons
- Fine Salt:1 pinch
- Ground Cinnamon for Serving:as needed
- Ice for Serving:as needed
Tips & Notes
- For the smoothest texture, do not skip the second strain through cheesecloth or a nut milk bag.
- If using a high-powered blender, break the cinnamon stick into a few pieces before blending so it disperses more evenly.
- Keep horchata refrigerated and use it within 3 days, stirring well before each pour.
