Soak the rice with cinnamon

• In a large bowl, combine the rinsed rice, cinnamon sticks and hot water.
• Cover with plastic wrap and refrigerate overnight.

Cut the mangoes

• Peel the mangoes and cut them into small pieces, setting aside some for garnish.

Blend the rice mixture

• Transfer the soaked rice with the cinnamon sticks and soaking water to a blender.
• Add the extra water and blend until smooth.

Strain into the pitcher

• Strain the blended mixture through a sieve into a large glass pitcher for a smooth, creamy consistency.

Add the milks and vanilla

• Pour in the evaporated milk, sweetened condensed milk, milk of choice and vanilla.
• Mix well until fully combined.

Make the mango purée

• Blend the cut mangoes with the water until creamy and smooth.

Combine and serve

• Pour the mango purée into the horchata and mix well.
• Add ice and chopped mango, stir once more and serve.