This delicious vegan horchata is a deliciously sweet blend of white rice, coconut milk, and cinnamon spice. The addition of light coconut milk makes this coconut horchata extra rich and creamy.
Place the rice and cinnamon stick into a bowl and cover with a few inches of water. Allow to soak for at least 4 hours or overnight.
Drain the excess water, and then transfer the rice and cinnamon stick to a blender. Add 2 cups of water. Blend until the rice is very finely ground and the liquid is a milky color.
Strain the mixture through a fine-mesh strainer into a bowl or large-mouthed pitcher. Stir in the coconut milk, maple syrup, and vanilla. You can thin the mixture with some additional water and/or coconut milk, if you like.
Divide ice cubes among glasses and pour the horchata over the ices. Sprinkle each glass with some ground cinnamon, and serve.
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