A refreshing Mexican classic with the sweet, spiced soul of rice and cinnamon. This horchata is silky, cold, and gently creamy, balanced by evaporated and condensed milk without turning heavy. A chilled sip that comforts and cools with simple elegance.
Rinse the white rice in a fine strainer until the water runs less cloudy. Put it in a bowl with the cinnamon sticks and part of the very hot water; let it sit for 20 minutes so the rice softens and the cinnamon releases aroma.
Remove the cinnamon sticks and transfer the soaked rice with its water to the blender. Blend for 1 minute, until the liquid looks white and the rice is very finely ground.
Strain the mixture through a fine-mesh strainer into a pitcher, pressing gently to extract flavor without pushing too much grit through. For a smoother texture, strain it a second time.
Turn what you find into an experience you can actually bring to your kitchen.
Add the evaporated milk, condensed milk, the remaining water, vanilla essence, and salt to the pitcher. Stir for 30 seconds, until the horchata is even, sweet, and creamy.
Serve the horchata with plenty of ice and stir before each glass, because the rice can settle at the bottom. It should taste ice-cold, silky, and clearly scented with cinnamon.
