- 2½ cups Brookford Farm whole raw milk, divided
- 3 cups water
- 1 cup long grain white rice, uncooked
- ⅔ cup sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon cinnamon
Combine 2 cups milk, water, and rice in the bowl of a blender and puree for 1 minute. Remove to a pitcher and let sit 3 hours. Strain the mixture, discarding the solids. Combine the remaining milk with the sugar over medium heat, stirring, just until the sugar dissolves. Add the cinnamon and vanilla extract and whisk to combine. Let cool to room temperature and combine with the rice milk. Refrigerate until well-chilled and serve with plenty of ice.
Blend the mixture with 1 to 1½ cups ice to make a horchata frappe.