Horchata de Arroz (Rice and Cinnamon Drink)

Put the rinsed rice and the broken-up cinnamon stick in a bowl, pour over the warm water, and leave to soak for at least 3 hours or overnight, until the rice has softened.

💡 The longer soak is what gives horchata its body. Soft rice blends far smoother and releases more starch, so an overnight soak makes a creamier, less watery drink than a rushed hour.

Tip the rice, cinnamon and their soaking water into a blender with 500 ml of the cold water. Blend on high for a full 2 minutes, until as smooth as it will get.

Strain the liquid through a fine sieve lined with a doubled square of muslin or a clean thin cloth, gathering it up and squeezing hard to get every drop through.

💡 Strain twice if you want it silky. The first pass takes out the coarse grit; a second through a rinsed cloth catches the fine particles that would otherwise settle grainy at the bottom of the glass.

Stir the sugar and vanilla into the strained liquid until the sugar dissolves, then add the rest of the cold water. Taste and adjust the sweetness and thickness with a little more water if needed.

Chill well. Serve over plenty of ice, stir first as it settles, and dust each glass with a little ground cinnamon.