Horchata

1. 1

   Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind.

2. 2

   Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.

3. 3

   Puree the rice mixture in a blender in batches until smooth.

4. 4

   Strain through cheesecloth or a fine sieve into a pitcher.

5. 5

   Mix in the sugar; chill.

6. 6

   Stir the horchata well before serving.

7. 7

   Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

8. 8

   Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.