Rice and cinnamon sticks soak overnight until the water turns fragrant and lightly cloudy, then get blitzed until smooth and strained through cheesecloth for that signature silky texture. A touch of vanilla and sugar rounds out the strained liquid into something sweet, toasty, and deeply refreshing. The whole thing chills until cold and gets poured over plenty of ice, with a dusting of ground cinnamon on top for a final aromatic touch. It's a make-ahead drink that rewards patience — the long soak is what gives it that rich, creamy body without any dairy free guesswork on your part. Simple pantry staples do all the work here, which makes this a reliably good pick to add to a dairy free rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Combine the rinsed rice, cinnamon sticks, and 4 cups of water in a large bowl or pitcher. Cover and refrigerate for at least 8 hours or overnight, until the rice has softened and the water is lightly cloudy and fragrant with cinnamon.
Discard the cinnamon sticks. Working in batches if needed, transfer the soaked rice and all of its soaking liquid to a blender. Blend on high speed for 2 full minutes, until the mixture is as smooth as possible and the liquid looks opaque and milky.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
