This chilled horchata gets its creamy body from rice that's soaked overnight, blended until silky, and strained through cheesecloth for that signature smooth texture. Fresh mint and basil get blended right in with the rice, turning the liquid a pale, fragrant green and giving this version a herbal brightness you don't get from the classic recipe. A cinnamon stick during the soak and a touch of vanilla round out the flavor, while sugar lets you dial in the sweetness exactly how you like it. Poured over ice with a mint sprig on top, it's a refreshing, lightly sweet sipper that's easy to make ahead and keep chilled in the fridge. It's a great pick for a dairy free kitchen, no complicated steps required — just patience for the overnight soak.
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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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