Ingredients:

  • 1 cup Long-Grain White Rice (200 g)
  • 2 large sticks (approx. 6 inches) Cinnamon Sticks (Canela)
  • 4 cups Filtered Water (Initial Soak, 950 ml)
  • ½ cup Granulated Sugar (100 g, adjustable)
  • 1 teaspoon Pure Vanilla Extract (5 ml)
  • ½ cup Evaporated Milk or Full-Fat Coconut Milk (120 ml)
  • 1 small pinch Fine Sea Salt
  • 2 cups Cold Filtered Water (Dilution, 475 ml)
  • Ice, for serving

Instructions:

  1. Combine and Soak: In a large bowl, combine the white rice, cinnamon sticks (broken into pieces), and 4 cups of initial soaking water. Cover loosely and allow it to soak at room temperature for a minimum of 8 hours or overnight.
  2. Blend Thoroughly: Pour the entire contents of the soaking bowl (rice, cinnamon, and water) into a high-powered blender. Blend on the highest setting for 2–3 minutes until the mixture is completely pulverised and smooth.
  3. Set Up Strainer: Place a fine-mesh sieve over a large pitcher. Line the sieve with a nut milk bag or 4 layers of cheesecloth.
  4. Strain the Base: Slowly pour the blended mixture into the lined sieve. Gather the edges of the cloth/bag and squeeze firmly to extract all the rice 'milk.' Discard the remaining pulp.
  5. Flavour the Base: To the strained rice liquid, stir in the granulated sugar, vanilla extract, pinch of salt, and the optional evaporated milk or coconut milk until the sugar is fully dissolved.
  6. Dilute and Test: Add the remaining 2 cups of cold water. Taste and adjust sweetness as needed. The Horchata should be noticeably sweet.
  7. Chill: Cover the pitcher and refrigerate for at least 2 hours until thoroughly chilled.
  8. Serve: Stir well before serving, as some rice starch may settle. Pour over a generous amount of ice.