Creamy Cinnamon Horchata

In a dry skillet over medium heat, toast the rice and cinnamon sticks together until the rice turns lightly golden and emits a warm, nutty aroma. This should take just a few minutes.

Stir constantly to prevent burning.

Transfer the toasted rice and cinnamon sticks to a large bowl and pour in 6 cups of hot water.

Let the mixture cool slightly, then cover and refrigerate for at least 12 hours to allow the flavors to steep and the rice to soften.

The next day, pour the rice, cinnamon sticks and soaking water into a blender.

Blend for about 30 seconds to break down the rice and cinnamon.

Strain the mixture through a fine mesh sieve into a large pitcher, discarding the solids.

Stir in the evaporated milk, sweetened condensed milk and vanilla extract until fully combined.

Taste and adjust for sweetness or cinnamon if desired and serve cold over ice.