We had horchata for the first time on a trip to Oaxaca, Mexico.  Horchata is a refreshing cinnamon-rice drink, a perfect accompaniment for Mexican meals, but we had not been able to come up with a simple way to replicate it at home.  Most recipes call for grinding rice with water and letting it sit for several hours.  That's too much work for a beverage.  (I'm sure you would agree.)

I solved my problem by taking a recipe from Martha Stewart Living Magazine and simplifying it.  Enjoy!

Adapted from Martha Stewart Living May 2011
Makes 4 small servings

2 cups rice milk
1/4 tsp ground cinnamon
1/3 can sweetened condensed milk (about 4 oz.)
1/4 cup light rum (optional)
1 tsp vanilla extract
ice cubes

In a pitcher, combine the rice milk, cinnamon, condensed milk, rum (if using) and vanilla extract.  Stir.  Serve in small glasses over ice cubes.  (See, I told you it was easy!)