Horchata 20 Oz Recipe

BEVERAGES

1. 1

   Soak the rice with cinnamon

   Rinse 1/2 cup white rice under cold water. In a bowl, combine the rinsed rice with 2 cups water and 1 cinnamon stick. Allow to soak for 4–6 hours (overnight if possible) until the rice softens and the water takes on a milky aroma.

2. 2

   Blend base with almonds

   Drain the soaking water. In a blender, combine the soaked rice, almonds (if using), 3 cups fresh water, milk (if using), and vanilla extract. Blend on high until very smooth, about 1–2 minutes. If the mixture seems thick, add a little more water to reach your desired consistency.

3. 3

   Strain and sweeten

   Pour the blended mixture through a fine-mesh sieve or cheesecloth into a pitcher. Press on the solids to extract as much liquid as possible. Discard the solids. Stir in 3 tablespoons of sugar; taste and adjust sweetness as needed.

4. 4

   Chill and serve

   Refrigerate the horchata until cold, about 1–2 hours. Serve over ice, with a light dusting of ground cinnamon if desired. This batch yields approximately 20 oz.