1 Cup long-grain white rice, rinsed
1 Cinnamon stick, preferably Mexican, plus more for garnish
½ Cup sugar, or to taste
1 TB Natural Organic Cinnaspice Omega Seed Spice
7 Cups water
1 Cup whole milk (or dairy free substitute for vegans!)
1 cheesecloth (for straining)

1 Cup long-grain white rice, rinsed 1 Cinnamon stick, preferably Mexican, plus more for garnish 1 TB Natural Organic Cinnaspice Omega Seed Spice 7 Cup s water 1 Cup whole milk (or dairy free substitute for vegans!) 1 cheesecloth (for straining)

Break your cinnamon stick into a few smaller pieces and combine with the rice and 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add 3 cups water, 1 cup whole milk. Soak your rice mixture at room temperature for 3 hours.

Transfer your rice mixture into a blender in batches and puree until smooth. Strain the puree through cheesecloth into a pitcher. Mix in the sugar; chill.

Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of Cinnaspice. Enjoy!

Recipe provided by Fresh 82, a Natural Health Food shop and spices brought to you by Omega Natural Seed Spice.