Horchata (Iced Cinnamon Rice Milk)

Ingredients: 1/2 cup rice 3/4 cup almonds, sliced 2 1/2 cups water 3/4 tsp. organic Ceylon cinnamon 1/2 cup sugar 1 1/2 tsp. Mexican vanilla extract

Equipment: Cheeseclothe, fine sieve, blender. Directions: Soak rice, almonds and 1½ 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. Recipe Summary: Yields: 1 quart Total time: 15 minutes, after soak time Thanks to: Shantelle Stephens, Savory Spice Shop employee

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