Step 1: Rinse and Soak the Rice

Begin by rinsing the rice under cold water for about 30 seconds to remove excess starch. Then, combine the rice and cinnamon sticks in a medium bowl or container. Add 4 cups of water, cover it, and let it soak overnight (8–12 hours) at room temperature. This softens the rice and helps infuse it with cinnamon flavor.

Step 2: Blend the Rice and Cinnamon

After soaking, remove the cinnamon sticks and discard them. Pour the rice and soaking water into a blender. Blend on high speed for 2–3 minutes, or until the rice is thoroughly ground and the mixture appears milky.

Step 3: Strain for Smoothness

Strain the blended mixture into a large bowl or pitcher using a fine mesh sieve, cheesecloth, or nut milk bag. Press or squeeze to extract as much liquid as possible. Discard the solids. This gives you the horchata base.

Step 4: Add Milk, Vanilla, and Sugar

To the strained rice milk, add the whole milk (or almond milk for dairy-free), vanilla extract, and sugar. Stir until the sugar is fully dissolved. If you want a creamier texture, you can stir in evaporated milk or more whole milk.

Step 5: Chill and Serve

Refrigerate the horchata for at least 2 hours before serving. Pour over ice and garnish with a pinch of ground cinnamon or a cinnamon stick for presentation. Stir well before serving, as ingredients may settle.