Horchata

• 200g long-grain white rice
• 1 cinnamon stick (ideally Ceylon), broken
• 1 litre warm water
• 500ml cold water
• 100g sugar
• 120ml milk (optional)
• 1 tsp vanilla extract
• Ice and ground cinnamon, to serve

Soak the rice and cinnamon in the warm water. Overnight is fine too.

Blend the rice, cinnamon and soaking water until as smooth as possible.

Strain through a fine sieve lined with muslin, squeezing out every drop.

Stir in the cold water, sugar, vanilla and milk. Chill.

Stir well, as it settles, and pour over ice with a dusting of cinnamon.