Dairy-Free Horchata (Mexican Style)

Ingredients

• 1/2 cup long grain white rice
• 1 cup blanched almonds (see Almond Note below)
• 1 cinnamon stick
• 4 cups water (divided)
• 1/4 to 1/3 cup sugar (honey, or agave nectar, to taste)
• 1/2 teaspoon vanilla extract
• 4 lime wedges

Instructions

1. 1

   Place the rice in your spice grinder or food processor and grind it as finely as possible.

2. 2

   Add the ground rice, almonds, and cinnamon to a large bowl.

3. 3

   Heat 2 cups water until hot and pour over the rice mixture.

4. 4

   Cover the bowl and let the rice and almonds soak for several hours or overnight (refrigerated or at room temperature).

5. 5

   Place the soaked rice mixture with liquid in your blender, and blend on high until the mixture is as smooth as possible.

6. 6

   Add the remaining 2 cups water to your blender, and blend for about 1 minute.

7. 7

   Strain the horchata through a nut milk bag or a fine mesh strainer lined with a double layer of cheesecloth. Squeeze to extract as much of the liquid as possible.

8. 8

   Return the horchata to your blender. Blend in the sweetener, to taste, and the vanilla.

9. 9

   Serve the horchata over ice and garnish each glass with a lime wedge.

10. 10

    Store any leftovers in the refrigerator. The horchata will settle as it sits, so stir or whisk it before serving. If it becomes to thick, whisk in more water.