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Test Kitchen Approved


Recipe By Shantelle Stephens

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.


1.5 cups sliced almonds

1 cups rice

5 cups water, divided

1 cups granulated sugar

0.125 tsp. Kosher Salt

Savory Spice ingredients in this recipe

  • Ground Ceylon "True" Cinnamon

    Native to Ceylon (Sri Lanka) and still grown there today, this is the preferred cinnamon in England and Mexico. We refer to this as “true” cinnamon...

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  • 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 ...

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  • Pure Mexican Vanilla Extract

    “Isn’t vanilla extract from Mexico supposed to be the best?” We are asked this question all the time in the shop. Like anything, it is a matter of ...

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Soak almonds and rice in 3 cups water overnight. Add sugar (to taste), Pure Mexican Vanilla Extract, Ceylon "True" Cinnamon, and Kosher 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.