makes about 8 cups
Mazunte in Madisonville helped introduce Cincinnatians to this lightly sweet, rice-based drink popular in Mexico.
1 cup long-grain white rice, rinsed
1 cinnamon stick, broken into pieces
4 cups water
4 cups milk (dairy or nut milk)
1/2 cup sugar, or more to taste
Ground cinnamon for garnish
In a large bowl, combine rice, cinnamon stick, and water and soak overnight. In the morning, strain the rice and cinnamon, discarding the water. Purée rice mixture in a blender until smooth, slowly adding milk (work in batches if needed). Strain through cheesecloth into a pitcher. Mix in sugar; chill. Stir well before serving over ice, sprinkle with ground cinnamon.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.