This dreamy, chilled rice horchata starts with long-grain rice and a whole cinnamon stick soaked overnight, then blended until silky and strained through cheesecloth for that signature smooth, milky texture. Plant-based milk rounds out the base, and a splash of vanilla extract brings warmth and depth to every sip. A dusting of ground cinnamon on top adds the finishing touch before it's poured over ice. The straining step is what really makes this one worth the wait — it delivers that classic creamy consistency without any grit or grain left behind. It's a refreshing, make-ahead sipper that fits neatly into an added sugar free lifestyle, perfect for hot afternoons or alongside your favorite spiced dishes.
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Combine the rice and cinnamon stick in a large bowl or pitcher. Pour in the 2 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.
Transfer the soaked rice, cinnamon stick, and all of the soaking liquid to a blender. Blend on high for 2 full minutes, until the mixture is as smooth as possible and the liquid looks opaque and milky.
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