Creamy and sweet, this recipe is a far cry from traditional horchata—his is almost like a dessert, and equally good served hot or cold.
- 1/3 cup medium or long grain rice
- 1 1-inch piece Mexican cinnamon
- ½ teaspoon vanilla
- 12 oz. evaporated milk
- 14 oz. condensed milk
- freshly ground Mexican cinnamon, to garnish
- Toast the cinnamon and rice in a heavy skillet over medium-low heat until they release a nutty aroma. Remove from heat and transfer onto a blender; blend into a fine powder. Add the vanilla, evaporated milk, condensed milk, and 4 cups of water. Strain mixture through a wet cheesecloth into a serving pitcher. Chill completely, and serve over ice, or heat and serve warm. Top with freshly ground cinnamon right before serving.