Rice, cinnamon, and a splash of vanilla soak together overnight, then get blended until silky and strained through cheesecloth for that signature creamy-but-light texture horchata is known for. A little sugar and a good stir bring it all together into a lightly sweet, deeply fragrant drink that's meant to be poured over plenty of ice. There's no cooking involved, just patience while the rice softens and the flavors deepen in the fridge — the payoff is a refreshing, cinnamon-kissed sip that tastes like it came straight from a Mexican street cart. This one is a naturally solid pick for a gluten free glass of something cold, since the whole drink is built from rice, water, and simple pantry flavorings rather than anything wheat-based. Dust the top with a little extra ground cinnamon right before serving for that classic finishing touch.
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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.
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