Rice and raw almonds soak overnight with cinnamon sticks until the water turns fragrant and lightly cloudy, then everything gets blended until smooth and strained through cheesecloth for a silky, milky base. A touch of sugar and vanilla extract rounds it out into that classic sweet, toasty flavor you want in a good horchata. Poured over ice and dusted with a little ground cinnamon, it's endlessly refreshing and comes together with basic pantry staples and a blender. Since the entire base builds from rice, almonds, and water, this one naturally fits into a plant-based rotation without any fuss. Make a big pitcher ahead of time, since it keeps well chilled and only gets better as the flavors meld overnight.
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Combine the rice, almonds, and cinnamon sticks in a large bowl. Pour in the 4 cups of soaking water, cover, and refrigerate for at least 8 hours or overnight, until the rice has softened and the water is lightly cloudy and fragrant.
Discard the cinnamon sticks. Transfer the soaked rice and almonds along with all of the soaking liquid to a blender. Add the 2 cups of blending water. Blend on high speed for 2 minutes, until the mixture is as smooth as possible and the liquid looks opaque and milky.
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