Horchata (Iced Cinnamon Rice Milk) Recipe
1 to 2 quarts
Prep: 10 min.
Soak rice and almonds in 3 cups of the water in a blender overnight. Add sugar (to taste), cinnamon and vanilla, and blend until smooth. 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. Thin the horchata out with additional water to taste. Serve immediately over ice, or blend again with a cup of ice cubes for a smoothie-style drink.