Skip to content
Free U.S. Shipping on Every Order Ends Tonight! Use Code SPRING at Checkout
Free U.S. Shipping on Every Order Ends Tonight! Use Code SPRING at Checkout

Test Kitchen Approved


Recipe By Shantelle Stephens


6 cups

Prep Time

10 Minutes

Recipe By Shantelle Stephens

Using a high-quality vanilla extract and fresh ground cinnamon makes all the difference in this refreshing, Mexican-inspired beverage.


1 1/2 cups sliced almonds

1 cup rice

5 cups water, divided

1 cup granulated sugar

Savory Spice ingredients in this recipe

  • Pure Mexican Vanilla Extract

    Pure Mexican Vanilla Extract is like regular vanilla extract, but with a bit of a slightly spicier twist! Using Mexican vanilla extract in baked go...

    View full details
  • Ground Ceylon "True" Cinnamon

    Ground Ceylon "True" Cinnamon is called "true cinnamon" because it's cinnamon in its truest form – the bark of a cinnamon tree. Ceylon cinnamon is ...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Ground Saigon Cinnamon (Organically Sourced)

    The unmatched flavor of Vietnamese Saigon cassia is stronger and sweeter than typical "grocery store" cinnamon, making it the perfect cinnamon for ...

    View full details


Soak almonds and rice in 3 cups water overnight. Add sugar (to taste), Pure Mexican Vanilla Extract, Ground Ceylon Cinnamon, and Mayan Sea Salt and blend until smooth, about 60 seconds. Line a sieve with cheesecloth and set over a large pitcher. Pour contents of blender slowly through the lined sieve into the pitcher. Gather ends of cheesecloth and squeeze out any excess liquid into the pitcher. Add remaining 2 cups water. Serve immediately over ice, or blend again with 1 cup ice for a frozen drink.