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Ingredients

• 200 g long-grain white rice
• 1 cinnamon stick (ideally Ceylon), broken
• 750 ml hot water
• 750 ml cold milk (or more water for a dairy-free version)
• 150 g Sugar
• 1 tsp Vanilla extract
• 50 g blanched almonds (optional)
• Ice
• 1 pinch ground cinnamon, to serve

Method

1. Rinse the rice, then put it in a bowl with the cinnamon stick (and almonds, if using) and the hot water. Cover and soak for at least 4 hours or overnight in the fridge.
2. Tip everything, soaking water included, into a blender and blend for 2 min, until the rice is as fine as possible.
3. Pour through a sieve lined with muslin or a nut-milk bag into a jug and squeeze out all the liquid. Discard the pulp.
4. Stir in the milk, sugar and vanilla until dissolved. Chill well.
5. Stir before serving (it settles), pour over ice and dust with ground cinnamon.

Tips

• Almonds are optional: leave them out for a nut-free horchata. Made with all water, it is vegan and dairy-free.
• Keep it in the fridge and drink within 2 days.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich BBC Good Food Downshiftology