This overnight rice milk drink can be used in our Rumchata (page 201) or to create a nondairy White Russian (page 123). Served without booze, it makes a refreshing nonalcoholic party beverage. It’s light, creamy, and laced with cinnamon and vanilla. In Mexico, it’s sold at roadside stands and taquerias as a cooling complement to hot weather and spicy foods. To sweeten horchata, you can use simple syrup, sugar, or sweetened condensed milk (this imparts an even creamier texture). We love using leftover horchata to make a coffee-chata—just pour horchata over ice and add a shot of espresso.
MAKES 4½ CUPS (36 OUNCES)
1 cup (185 g) uncooked long-grain white rice
1 small cinnamon stick
4 cups (950 ml) cold water, divided
½ cup (120 ml) simple syrup (page 241)
2 teaspoons vanilla
¼ teaspoon sea salt
Combine rice, cinnamon stick, and 2 cups (475 ml) water in a large jar or pitcher. Cover and let sit for at least 8 hours, or overnight. Blend the rice mixture, including the cinnamon stick, in a blender on high for 15 to 20 seconds, or until the rice has been ground to a sandy consistency. Add the remaining 2 cups of water, and blend a second time, briefly. Strain the rice mixture through a fine-mesh kitchen strainer lined with cheesecloth. You’ll need to stir it to help the mixture pass through the cloth. Discard the leftover rice paste. Stir in syrup, vanilla, and salt. Chill until ready to serve.