Rice steeped overnight with fragrant cinnamon sticks is the real foundation here, blended until silky and strained into a smooth, milky base that's naturally sweet and lightly spiced. A touch of vanilla rounds out the flavor, giving this drink that classic creamy horchata character in every sip. Poured over ice and finished with a dusting of ground cinnamon, it's refreshing, nostalgic, and endlessly easy to sip on a warm afternoon. The overnight soak and slow blend are what make this version taste so rich, so don't rush that step. It's a great pick for a vegan kitchen, and it keeps well chilled for a few days if you want to make a batch ahead.
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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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