Horchata

• Vegan
• Gluten free

• Pasta & Grains

  • 1/2 cup White rice, long grain

• Baking & Spices

  • 1 Ceylon cinnamon stick
  • 1/2 cup Granulated sugar

• Nuts & Seeds

  • 1 cup Almonds, raw

• Liquids

  • 5 1/4 cups Water

Found on afamilyfeast.com

Description

Ingredients

• 1 cup raw almonds
• 5 cups water, divided (3 cups hot water, 2 cups cold water)
• ½ cup uncooked long-grain white rice
• 1 Ceylon cinnamon stick
• ¼ cup water
• ½ cup granulated sugar

Directions

• Remove skins from raw almonds as follows: Bring a medium pot of water to a boil and add the raw almonds. Blanch for approximately 1 minute. Drain the almonds under cold water. Remove the skins of the almonds by squeezing the fat end of the nut – the nut should slip right out of the skins. Dry with a paper towel.
• In a dry skillet toast the dry, skinned almonds over medium heat until lightly brown. Remove from heat and allow to cool.
• While the nuts are cooling, heat 3 cups of water to boiling temperature.
• In an electric spice grinder, pulverize the rice into a very fine powder.
• Combine the pulverized rice, toasted almonds, and the cinnamon stick into a large bowl. Pour in the 3 cups of hot water and stir to break up any clumps of rice that may form. Cool to room temperature. Cover and allow to stand overnight at room temperature.
• While rice mixture is sitting, you can prepare the Concentrated Simple Syrup by heating the ¼ cup of water and the ½ cup granulated sugar in a small saucepan, stirring until the sugar completely dissolves. Cool, then chill the syrup for later.
• The next day, pour the rice mixture (including the almonds and the cinnamon stick) into a blender. Add the remaining 2 cups of water and blend very well – until the rice, almonds and cinnamon stick are completely combined and pulverized.
• Strain the mixture into a bowl or pitcher – you will want to strain out as much of the sediment as possible so line a mesh strainer with 3 layers of cheesecloth and pour the blended mixture through to drain into the bowl. (Alternately, you can use one of these nut milk bags to strain your horchata.)
• Once drained, stir in the chilled simple syrup. Chill until cold.
• When ready to serve, pour over ice and garnish with a sprinkle of cinnamon.