This dreamy, creamy horchata starts with rice and a cinnamon stick soaked overnight, then blended and strained until silky smooth. Plant-based milk, sugar, and a splash of vanilla round out the base into something rich and lightly sweet, with warm cinnamon notes in every sip. Poured over ice and dusted with a bit more cinnamon, it's the kind of refreshing sipper that feels indulgent without any heaviness. Since the whole recipe is built on rice and plant-based milk from the start, it's an easy, satisfying choice for a dairy free kitchen. Make a big pitcher and keep it chilled — it only gets better as the flavors settle.
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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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