Horchata is the ultimate foil to spicy food — sweet, creamy, and cooling. The secret is patience: a long soak draws all the flavor out of the rice and cinnamon.
No cooking required, just a little planning ahead.
Blend the rice and cinnamon stick with the warm water until gritty, then let it soak at least 4 hours or overnight.
Blend the soaked mixture again until as smooth as possible, then strain through a fine sieve or cheesecloth.
Stir in the evaporated milk, condensed milk, and vanilla. Thin with cold water to your preferred consistency.
Refrigerate until cold, then serve over ice with a dusting of cinnamon.
Pitmaster tip
Strain twice for the silkiest texture — a little grit settles to the bottom, so give it a stir before each pour.
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