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


YIELD
1 to 2 quarts

TIME
Prep: 10 min.


INGREDIENTS


DIRECTIONS

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.



THANKS TO
Shantelle Stephens

NUTRITION
Dairy-Free
Gluten-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE



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