makes about 8 cups

Mazunte in Madisonville helped introduce Cincinnatians to this lightly sweet, rice-based drink popular in Mexico.

1 cup long-grain white rice, rinsed
1 cinnamon stick, broken into pieces
4 cups water
4 cups milk (dairy or nut milk)
1/2 cup sugar, or more to taste
Ground cinnamon for garnish

In a large bowl, combine rice, cinnamon stick, and water and soak overnight. In the morning, strain the rice and cinnamon, discarding the water. Purée rice mixture in a blender until smooth, slowly adding milk (work in batches if needed). Strain through cheesecloth into a pitcher. Mix in sugar; chill. Stir well before serving over ice, sprinkle with ground cinnamon.