Inspired by the famous Mexican agua fresca, this is a drink you will want to have on hand this summer.

Ingredients

• 1 cup water
• 1 cup sugar
• 3 cups milk
• 2/3 cup rice flour
• 1/2 teaspoon cinnamon
• 1 tablespoon plus 1 teaspoon vanilla extract
• 2 cups ice cubes
• water, as needed

Prepartion

1. Make a simple syrup by mixing the water and sugar together in a small saucepan and heating it slowly so that all of the sugar dissolves. Bring the mixture to a simmer. Allow it to simmer lightly for approximately 2 minutes. Remove it from the heat and allow it to cool. This can be made ahead of time and stored in the refrigerator.
2. In a blender pitcher, combine the milk, rice flour, cinnamon, vanilla, and simple syrup. Blend for one minute.
3. Stop the blender and add the ice. Blend until the ice is incorporated.
4. Pour the horchata into a tall glass pitcher or container and chill it for a few hours before serving. Chilling not only serves to cool the drink but also to allow the rice flour to blend into the drink, so as to avoid any chalky texture.
5. Stir or shake the mixture well before serving as flour sediment will settle at the bottom. Serve over ice.

Alternate

• 1 2/3 cups (350 g) uncooked white long-grain rice
• 5 cups (1,183 g) water
• 2 cinnamon sticks
• 1/2 cup (96 g) white sugar
• 3 cups (731 g) milk
• 2 teaspoons vanilla

1. Pour the rice and 2 cups (473 g) water in a blender. Blend until the rice begins to break up, about 1 minute.
2. Add the last 3 cups (710 g) of water and blend for an additional 30 seconds. Let rice and water sit on counter for anywhere from 3+ hours.
3. Strain the rice water into a large pitcher and throw away the rice.
4. Stir the cinnamon sticks, sugar, milk and vanilla into the rice water.
5. Chill.
6. When thoroughly chilled, stir up and pour over ice. So refreshing and delicious!