Horchata recipe

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• Types of cinnamon

Servings

• 6

Ingredients

• 1 cup long-grain white rice
• 1 Ceylon cinnamon stick (canela), broken up
• 5 cups water, divided (3 for soaking + 2 for blending)
• 1 cup whole milk
• 1/2 cup granulated sugar, or to taste
• 1 tsp vanilla extract
• 1/8 cup raw almonds, blanched
• 1 pinch ground cinnamon, for serving

Instructions

1. Toast the rice: In a dry skillet over medium heat, toast 1 cups long-grain white rice for 4 minutes , stirring often, until fragrant but not browned. This deepens the flavor.
2. Blanch: Bring enough water to boil to cover the almonds. Add the almonds and boil for 1 minute. Rinse under cold water to stop the cooking process. Pinch each almond between your fingers to pop it out of the skin.
3. Soak: Add the toasted rice, 1 Ceylon cinnamon stick (canela), broken up, and 1/8 cup raw almonds, blanched to a large bowl or pitcher. Pour in 3 cups of the water. Cover and let soak overnight in the fridge.
4. Blend: Pour the soaked rice, cinnamon, almonds, and soaking liquid into a blender. Blend on high for 1-2 minutes until completely smooth and milky.
5. Strain: Strain through a fine-mesh sieve lined with cheesecloth, into a large pitcher. Squeeze out as much liquid as possible. Discard the solids.
6. Sweeten and finish: Stir in the remaining 2 cups of water, 1 cups whole milk, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until the sugar dissolves. Taste and adjust sweetness.
7. Chill: Refrigerate for at least 60 minutes until well chilled. Stir before serving, as the rice solids will settle.