Begin by rinsing the uncooked long-grain white rice under cold water. This helps remove excess starch. I usually do a quick rinse until the water runs clear, and it makes a difference in texture.

Next, add the rinsed rice into a large bowl. Pour in 4 cups of water and let it soak for at least 4 hours. Overnight soaking is ideal if you have time. This process softens the rice and enhances the flavor.

After soaking, drain the rice and transfer it into a blender. Add 2 cups of fresh water and blend until the texture is smooth but still slightly grainy. It should resemble a loose batter.

Using a fine mesh strainer or cheesecloth, strain the blended rice mixture into a large bowl or pitcher. Press down to extract as much liquid as possible. Don’t forget to discard the leftover rice solids—we want that silky smooth drink!

To the strained rice milk, add the coconut milk (or whole milk), chilled coffee, vanilla extract, nutmeg, honey (or maple syrup), salt, and orange zest. Stir well until everything is fully combined and the sweetness balances perfectly.

Taste your dirty horchata, adjusting sweeteners if needed. This drink is best served chilled, so pop it into the fridge for an hour or serve it over ice. If you’ve chosen to rim your glasses, dip them into the cinnamon sugar blend right before pouring, and garnish with a sprinkle of ground cinnamon on top.