BEST Horchata Recipe (Creamy, Easy & Delicious Drink Recipe!)

Rinse 1 cup long grain white rice under cold water until water runs clear, then place the rice in a bowl with 2 cups of the 4 cups water and 1 to 2 cinnamon sticks; cover and let soak at room temp for at least 4 hours or overnight for best flavor.

After soaking, transfer the rice, cinnamon sticks and soaking water to a blender, add the remaining 2 cups water, and blend on high until mostly smooth (about 1 to 2 minutes).

Strain the blended mixture through a fine mesh sieve, cheesecloth or nut milk bag into a pitcher, pressing or squeezing the solids to get as much liquid out as you can. Don’t worry if a little grit remains, we’ll settle it.

Add 1/2 cup granulated sugar, 1/3 cup sweetened condensed milk, 1 cup whole milk (or milk of choice), 1 teaspoon pure vanilla extract and 1/8 teaspoon salt to the strained liquid; stir vigorously until sugar is fully dissolved.

Taste and adjust sweetness or milkiness if needed, adding a touch more sugar or milk if you like it richer.

Cover the pitcher and chill in the fridge for at least 1 hour, longer is better (overnight mellows cinnamon flavors and removes more grit).

Before serving, give the horchata a quick stir, then fill glasses with ice cubes and pour the horchata over the ice.

Sprinkle ground cinnamon on top of each glass for garnish and extra cinnamon kick.

For a cocktail twist: stir 1/2 cup blanco rum or 4 ounces tequila into the whole pitcher (or add about 1 to 2 ounces per serving) after chilling, then serve over ice.