Overnight Horchata with Cinnamon and Cashews
Horchata is what happens when you treat rice like a nut: soak it, blend it, strain it, and you end up with a sweet, cinnamon-forward drink that Mexican taquerias pour out of gallon jars over crushed ice. This version soaks white rice with cinnamon sticks overnight, then goes into the Vitamix with cashews for body and a spoonful of maple for sweetness. The cashews matter. Straight rice milk is thin and a little chalky, and the cashew fat gives it enough weight to coat your mouth the way horchata should. It takes two blends and a nut milk bag, and it's worth saying plainly: this is not a shortcut. Homemade oat milk is faster. What you get for the extra effort is a drink that tastes specifically like horchata rather than like sweetened milk, and it's best very cold, over ice, on a day that has earned it.
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