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Creamy rice water with cinnamon served at celebrations is Mexico's most loved party drink. This vegetarian, fresh, family-friendly beverage is a sweet, refreshing tradition for any fiesta.
Rinse 1 cup of long grain white rice in a fine-mesh sieve under cold water until the water runs clear.
In a large bowl, combine the rinsed rice, 1 cinnamon stick, and 3 cups of water. Soak uncovered at room temperature for at least 2 hours, or up to 6 hours for deeper flavor.
Transfer the soaked rice mixture (including water and cinnamon stick) to a blender. Blend on high until the rice is well broken down and the mixture turns milky white, about 2 minutes.
Add the remaining 3 cups of water, 2 cups of whole milk, 0.75 cup of sugar, and 1 teaspoon of vanilla extract to the blender. Blend for another 30 seconds to fully combine.
Strain the mixture into a large pitcher through a fine-mesh sieve or cheesecloth, pressing gently to extract all the liquid. Chill the horchata for at least 1 hour before serving over ice. Stir well before pouring.
