A refreshing rice drink with it's origins from Cuba
Servings: 4 people
- 1 cup of uncooked long grain rice
- 5 cups of water
- 1/2 cup of almonds
- 1 cinnamon stick
- 1 tbsp of vanilla extract
- 1/2 cup of sugar
- 1/2 cup of milk
In a blender, add all of your ingredients except the milk and vanilla.
Blend on low speed until your rice, almonds and cinnamon are ground up into smaller pieces (about 1 minute).
Now pour the contents from your blender into a large bowl making sure to scrape out any pieces left behind.
Now add your vanilla and milk and mix well.
Cover the mixture for at least 6 hours but preferably over night to let the flavors come out of the rice, almonds and cinnamon and permeate the liquid.
After your horchata mixture has rested, place a sieve with cheese cloth over that over a large bowl.
Pour your horchata mixture through this to take out the rice, almonds and pieces of cinnamon. Discard these.;Now the horchata is ready to drink.
I like to have a nice frothy top on my horchata so I pour it into a mason jar, place a lid on it and shake it vigorously until a foamy top forms.
Then you fill a glass with a lot of ice and pour your horchata over the ice.