Ingredients:

  • 1.5 cups Long-grain white rice (uncooked and rinsed)
  • 2 sticks Mexican Canela (cinnamon sticks), broken into pieces
  • 4 cups Filtered water (for soaking)
  • 13.5 oz Full-fat coconut milk
  • 2 cups Cold filtered water
  • 0.5 cup Maple syrup
  • 1 tablespoon Pure vanilla extract
  • 0.25 teaspoon Sea salt

Instructions:

  1. Combine the rinsed rice, broken cinnamon sticks, and 4 cups of soaking water in a large glass bowl. Cover and let sit at room temperature for at least 8 hours or overnight until rice grains soften.
  2. Transfer the rice, cinnamon sticks, and soaking water into a high-speed blender. Blend on high for 2 minutes until the mixture is opaque and the cinnamon is pulverized.
  3. Place a fine-mesh sieve lined with a nut milk bag over a large pitcher. Pour the blended mixture through and squeeze the bag firmly to extract all the liquid, discarding the remaining gritty solids.
  4. Whisk in the full-fat coconut milk, maple syrup, vanilla extract, sea salt, and the remaining 2 cups of cold filtered water. Stir until well combined.
  5. Serve chilled over ice, garnished with additional ground cinnamon if desired.