Rice steeped overnight with a whole cinnamon stick forms the fragrant base for this creamy, blended horchata, strained until silky smooth and stirred together with plant-based milk, sugar, and a touch of vanilla. The result is a lightly sweet, cinnamon-kissed drink with a rich, velvety body that pours beautifully over ice. Since it's built on rice and plant-based milk rather than a dairy base, it's naturally an easy fit for a lactose free lineup. A dusting of ground cinnamon on top adds a warm, aromatic finish that makes it feel extra special. It's the kind of make-ahead sipper that gets better as it chills, perfect for pitchers at brunch or an afternoon cooldown.
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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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