Make It
Step 1
Combine water, rice, sweetened condensed milk, milk and cinnamon sticks in large bowl; cover and cool at room temperature. Refrigerate for at least 2 hours, preferably overnight.
Step 2
Remove cinnamon sticks. Spoon rice into blender (reserve soaking water); cover. Blend on high for 3 to 4 minutes or until mixture is as smooth as possible. Add the reserved soaking water; blend for an additional 2 minutes. Strain mixture through a cheesecloth or extra fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste. Repeat process if necessary to eliminate all rice solids from liquid. Add ground cinnamon to mixture.
Step 3
Pour horchata into 18 (3- to 4-ounce size) paper cups. Place cups in freezer for 1 hour or until partially frozen. Place wooden craft sticks in centers of cups and freeze for 3 hours or until firm.
