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Rice and cinnamon steeped into a creamy, spiced milk — cold, sweet, and soothing. The agua fresca that drinks like dessert.

Ingredients

• Horchata Base (rice-cinnamon)5 ounces
• Simple Syrup (optional)½ ounce
• Ground Cinnamon1 pinch

Directions

Soak rice and cinnamon overnight, blend, and strain twice through fine mesh. Sweeten and add a little vanilla. Serve cold over ice, dusted with cinnamon.

Notes

Horchata is a genuine technique, not a pour: rice (and often almonds) soaked, blended, strained, and spiced with cinnamon and vanilla. Named canon from Spain to Mexico.