Horchata

By kathryns

Ingredients

• 1 cup long-grain white rice, rinsed
• 1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
• 1/2 cup sugar, or to taste
• 1 tablespoon ground cinnamon, preferably Mexican, for garnish

Preparation

Step 1

Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.

Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.

Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

Photograph by Kana Okada