Horchata de Arroz

Ingredients

• ½ cup almonds (chopped)

• 1 cup white rice

• 1 cinnamon stick (broken)

• 1⅓ cup (267 g) sugar

  • Adjust depending on how sweet you want, e.g. ⅔ cup (133 g) if you want it less sweet.
  • KBK: I recommend using only ⅔ cup; that's sweet enough for me.

• 1 Tbsp vanilla

• 12 oz (1 can) evaporated milk

• 1½ cup of milk or almond milk

• 1 L water

• ice

Directions

• Roast chopped almonds at 325°F for 8-12 min.

• Soak the rice, cinnamon, and almonds in a bowl of water overnight.

• Strain the soaked cinnamon, rice, and almond mixture, discarding the water.

• Blend the cinnamon, rice, and almond mixture with the evaporated milk until a smoother mix is formed and the grains of rice are completely ground.

• Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.

  • If you can, do a first pass with a relatively coarse strainer. Then do a second pass with a fine mesh strainer or a cheesecloth.

• Add a liter of water, and serve with ice. Enjoy!

Reference

https://www.mylatinatable.com/authentic-horchata-recipe/