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Horchata (Iced Cinnamon Rice Milk)



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 sieve. Gather ends of cheesecloth and squeeze out any excess. Thin out with the additional water, adding more or less to taste.

Serving Suggestions:

Serve immediately over ice.


1 quart

Thanks to:

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Cinnamon, Ceylon, "True", Organic OUT OF STOCK
Vanilla Extract Mexican -2floz $4.90
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