Mexican Horchata

Instructions

1. Soak the rice and cinnamon
   Place the rice and cinnamon sticks in a large bowl. Add 4 cups of warm water, cover, and let soak at room temperature for at least 8 hours or overnight.
2. Blend the mixture
   Transfer the soaked rice, cinnamon sticks, and soaking water to a blender. Blend on high speed for 2-3 minutes until the mixture is smooth and the rice is finely ground.
3. Strain the mixture
   Pour the blended mixture through a fine-mesh strainer lined with cheesecloth into a large pitcher. Press with a spoon to extract all the liquid. Discard the solids.
4. Add remaining ingredients
   To the strained liquid, add the whole milk, condensed milk, sugar, vanilla extract, ground cinnamon, and salt. Stir until the sugar is completely dissolved.
5. Dilute and chill
   Add 4 cups of cold water to the mixture and stir well. Taste and adjust sweetness if needed. Refrigerate until thoroughly chilled, at least 2 hours.
6. Serve
   Stir the horchata well before serving as it tends to settle. Pour over ice in tall glasses and sprinkle with a pinch of ground cinnamon for garnish.