Start by rinsing your rice under cold water until the water runs clear. Place it in a bowl and cover with two cups of filtered water. Add that small strip of lemon zest and the cinnamon stick. Let it soak for at least four hours, preferably overnight. This softens the rice and lets the flavors infuse.

After your patience is rewarded and the rice has soaked, discard the lemon zest and cinnamon stick. Transfer the rice and soaking water to a blender. Add the pure maple syrup and vanilla extract. Blend on high until the mixture is smooth. You’re aiming for a creamy consistency.

Using a fine mesh strainer or cheesecloth, strain the blended mixture into a pitcher. This removes the rice solids, leaving you with a silky liquid. You can use the leftover rice pulp in smoothies or as a thickener in other recipes—it’s a zero waste win!

Pour in the light coconut milk and stir to combine. Give it a taste. Adjust sweetness by adding more maple syrup if needed. If you prefer a thinner texture, feel free to add more water.

Refrigerate the horchata for at least an hour. Serve it over ice with a sprinkle of ground cinnamon on top and, if desired, a splash of coconut cream for extra indulgence.