7 cups water
1 1/3 cup long grain white rice
2-3 Mexican cinnamon sticks, broken up
2/3 cups granulated sugar, or to taste
1 Tbsp vanilla
1 cup milk, any kind
Combine rice and cinnamon sticks with 5 cups of water in a blender and coarsely grind. Transfer to a large bowl and soak at room temperature for 3 - 8 hours.
Puree the rice mixture in a blender (in batches, if necessary) until smooth. Strain through cheesecloth or a fine sieve at least twice. Mix in the sugar, the remaining 2 cups water, and milk. Transfer to a pitcher and chill.
Stir horchata well before serving. Pour over ice for the perfect summer treat.
Makes approximately 2 quarts.