Horchata

Ingredients

• 2/3 cup long grain white rice
• 1 cup almonds (, blanched)
• 1/2 teaspoon ground cinnamon
• 2 sticks cinnamon
• 2 cups water ((hot, not boiling))
• 3 cups water ((cold))
• 1/3 cup sugar
• Blender
• Cheesecloth

Instructions

1. 1

   Grind the rice in a blender until it is reduced to a fine powder.

2. 2

   Transfer it to a large jar and add the almonds, cinnamon sticks, and ground cinnamon. Add the 2 cups (500 ml) of water and mix.

3. 3

   Close the jar and let stand for 8 hours at room temperature.

4. 4

   At the end of these 8 hours, remove the cinnamon sticks and pour the rice mixture into a blender.

5. 5

   Blend for 3 to 4 minutes, or until the mixture is smooth.

6. 6

   Place a fine mesh strainer on a deep salad bowl and cover with 2 layers of damp cheesecloth.

7. 7

   Pour over the mixture gradually, stirring gently to help the liquid go through the cheesecloth and colander.

8. 8

   Add 2 cups of cold water to the mixture and continue stirring gently.

9. 9

   When all the liquid is added, pick up the corners of both cheesecloths and twist them together.

10. 10

    Squeeze firmly to expel all the remaining liquid.

11. 11

    Add the remaining cup of cold water and the sugar. Mix well with a hand blender.

12. 12

    Pour into a bowl, cover well and refrigerate at least 3 hours before serving.

13. 13

    Stir well before serving.

14. 14

    Serve with crushed ice.

15. 15

    Store for a maximum of 6 days in the refrigerator.