Directions

1. Soak the Rice and Cinnamon Stick Overnight. In a large bowl, combine the rice, cinnamon stick, and 3 cups of water. Cover and let soak overnight, or for at least 8 hours, so the rice softens and the cinnamon infuses the water.

2. After soaking, pour the rice and water mixture into a high-speed blender.  Carefully break apart the softened cinnamon stick and add a few small pieces to the blender with the soaked rice and water. Blending more of the cinnamon stick will add a stronger, spicier cinnamon flavor. Add the remaining 3 cups of water to the blender, and blend on high until smooth, about 2-3 minutes.

   

3. Pour the blended mixture through a fine-mesh strainer or cheesecloth into a pitcher, pressing down on the solids to extract as much liquid as possible. Discard the remaining rice mixture.

4. Stir in 6-12 ounces of sweetened condensed milk, depending on how sweet and creamy you like it.

5. Serve and Enjoy. Pour the horchata over ice and enjoy immediately, or refrigerate until chilled.