There are drinks you make because you’re thirsty…
and then there are drinks you make because you want something that feels special.

This horchata is the second kind.

This version is creamy without being heavy, sweet without being overpowering, and made with ingredients you probably already have at home. No condensed milk. No evaporated milk. Just the good stuff.

Ingredients

• 1 cup white rice (rinsed well)

• 1 cinnamon stick

• 4 cups water (for soaking)

• 1½ cups whole milk

• ½–¾ cup sugar (adjust to taste)

• 1 teaspoon vanilla

• Pinch of sea salt

• Ice, for serving

Optional:

• Ground cinnamon for garnish

Method

1. Rinse the rice thoroughly until the water runs mostly clear.

2. Soak the rice and cinnamon stick in 4 cups of water overnight (or at least 6–8 hours).

3. Blend the rice, cinnamon, and soaking water until completely smooth.

4. Strain through a fine mesh sieve or cheesecloth for a silky texture.

5. Stir in the milk, sugar, vanilla, and a small pinch of salt.

6. Chill for at least 1–2 hours.

7. Serve over ice and dust with cinnamon.

Notes from My Kitchen

• if you want it creamier and with extra protein Soak almonds aswell- soaking makes it smoother and easier to digest (and we appreciate that).

• Don’t skip the pinch of salt — it balances the sweetness beautifully.

• If you like it thicker, use less water. If you want it lighter, add more. This is your horchata.