This chilled rice horchata gets a fresh twist from a big handful of mint and basil, blended right into the base until the liquid turns a soft, pale green. The rice soaks overnight until fully softened, then blends up creamy and smooth before straining through cheesecloth for that classic silky texture. A cinnamon stick lends warmth to the soak, while vanilla rounds out the flavor without overpowering the herbs. Milk stirred into the strained base gives the finished drink its signature body, poured cold over ice with a mint sprig on top. It's an easy make-ahead pitcher drink, and the herbal twist keeps it feeling bright rather than heavy. This one is a solid pick for an added sugar free lineup, since the sweetness is entirely up to how you finish it.
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Combine the rice, cinnamon stick, and 2 cups of the water in a large bowl. Cover and let soak at room temperature for at least 8 hours or overnight, until the rice is fully softened and the water is lightly cloudy.
Discard the cinnamon stick. Transfer the soaked rice and its soaking water to a blender. Blend on high for 2 minutes, until the mixture is as smooth as possible and looks uniformly milky.
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