Start this recipe the night before you want to drink it. Trust me, the waiting is worth every sip.

Rinse your rice under cold water until the water runs completely clear - this removes excess starch that can make your horchata gummy. Place the clean rice in a large bowl with the cinnamon sticks and 4 cups of filtered water. Cover and let it sit on your counter overnight.

While your rice soaks, prepare the cold brew by grinding your coffee beans to a coarse consistency that looks like rough sand. Combine the ground coffee with 4 cups of cold water in your large jar, stir gently to ensure all grounds are wet, then cover and refrigerate overnight.

The next morning, pour your entire rice mixture into the blender and blend for 2-3 minutes until it looks smooth and milky white. Set up your fine-mesh sieve over a pitcher and strain the blended mixture, pressing the pulp gently with a spoon to extract every drop of liquid.

Add the whole milk, sweetened condensed milk, and vanilla extract to your strained rice milk, whisking until completely combined. The mixture should be creamy and aromatic with a beautiful pale color.

Strain your cold brew through a fine-mesh sieve into a clean container, making sure to remove all the coffee grounds. The liquid should be smooth and dark.

When ready to serve, fill a tall glass with ice and pour equal parts cold brew and horchata mixture. Stir gently to combine and dust with ground cinnamon for the perfect finishing touch.