Mexican-Style Horchata

Add the rinsed rice, cinnamon sticks, and 2 cups of water to a blender. Blend for about 30 seconds until the rice is coarsely broken up. Transfer the mixture to a large bowl or pitcher. Stir in the remaining 2 cups of water, cover, and refrigerate for at least 6 hours or overnight.

Pour the soaked mixture through a fine-mesh sieve or cheesecloth into a clean pitcher. Press gently to extract as much liquid as possible, then discard the rice solids and cinnamon sticks. For an extra-smooth horchata, strain the liquid a second time.

Add the whole milk, sweetened condensed milk, vanilla extract, and ground cinnamon to the strained rice liquid. Whisk thoroughly until everything is completely combined and smooth. Taste and adjust the sweetness by adding a little more condensed milk if desired.

Refrigerate until thoroughly chilled. Stir well before serving, as the rice solids naturally settle over time. Pour over glasses filled with ice and garnish with a light sprinkle of ground cinnamon if desired.