Horchata

Instructions

1. 1

   Combine the rice, almonds, and cinnamon stick in a large bowl and cover with 5 cups of room temperature water, allowing them to soak for at least 4 hours or overnight until the rice softens and the almonds absorb moisture.

2. 2

   Drain the soaked rice and almonds completely, discarding the soaking water and removing the cinnamon stick.

3. 3

   Place the drained rice and almonds into a blender along with 4 cups of fresh water, ground cinnamon, nutmeg, sugar, and salt.

4. 4

   Blend on high speed for 3-4 minutes until the mixture becomes completely smooth and creamy with no visible rice or almond pieces remaining.

5. 5

   Strain the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher, pressing gently with a spoon to extract all the liquid and leave the pulp behind.

6. 6

   Stir the strained horchata well and add the vanilla extract, mixing until fully combined.

7. 7

   Pour in 2 additional cups of water to reach your desired consistency and stir thoroughly.

8. 8

   Refrigerate the horchata for at least 1 hour until well chilled, and stir again before serving as the mixture naturally settles.

9. 9

   Pour into glasses filled with ice cubes and serve immediately, stirring each glass to distribute settled solids.