Horchata (Iced Cinnamon Rice Milk)
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Ingredients:
- 1/2 cup rice
- 3/4 cup almonds, sliced
- 2 1/2 cups water, divided
- 3/4 tsp. ground organic Ceylon cinnamon
- 1/2 cup sugar
- 1 1/2 tsp. pure Mexican vanilla extract
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You will also need:
- cheesecloth
- fine sieve
- blender
Directions:
Soak rice, almonds and 1 1/2 cups water in blender overnight. Blend until smooth. While blending, add cinnamon, sugar and vanilla. Line sieve with cheesecloth and put on top of a large pitcher, pour contents of blender slowly through, gather ends of cheesecloth and squeeze out excess. Thin out with the additional water, adding more or less to your taste.
Serving Suggestions:
Serve immediately over ice.
Yields:
1 quartThanks to:
Shantelle Stephens, Savory Spice Shop employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.