Cinnamon Horchata

Name: Cinnamon Horchata
Prep time: 20 min
Total time: 20 min
Yield: about 7 cups (1.7 L); 8 glasses
Ingredients: 1 cup long-grain white rice; 1 cinnamon stick; 4 cups hot water (960 ml); 2 cups milk, dairy or oat (480 ml); 0.5 cup sugar; 1 tsp vanilla extract; 1 cup aged rum, optional (240 ml); ground cinnamon

Horchata is the drink that cools a taco-night chili burn: creamy, sweet and scented with cinnamon. Rice soaks overnight until soft, then blends and strains. A little aged rum in the glass turns it into a dessert.

about 7 cups (1.7 L); 8 glassesYield

EasyDifficulty

What you'll need

1 cup long-grain white rice
1 cinnamon stick
4 cups hot water (960 ml)
2 cups milk, dairy or oat (480 ml)
0.5 cup sugar
1 tsp vanilla extract
1 cup aged rum, optional (240 ml)
ground cinnamon

How to make it

Combine the rice, cinnamon stick and hot water in a bowl and soak for at least 4 hours, or overnight.
Blend everything, cinnamon stick included, until completely smooth. Strain through a fine sieve.
Stir in the milk, sugar and vanilla. Chill. Serve over ice with a dusting of cinnamon.
Glass: Tall glasses. Garnish: A dusting of cinnamon.

Chef's secrets

Strain twice for a silky drink.

Use true cinnamon (canela) if you can find it.

Good to know

Make ahead

Keeps for 3 days; stir before serving.