Horchata: cinnamon rice milk

• Vegan
• Gluten free

• Pasta & Grains

  • 2 cups White rice

• Baking & Spices

  • 3 tsp Cinnamon, ground
  • 2 tbsp Sugar
  • 2 tsp Vanilla extract

• Liquids

  • 2 cups Water, HOT
  • 3 cups Water

Found on savorytooth.com

Description

Directions

• Soaking the rice overnight: Blend the rice with cinnamon until it turns into powder (I recommend using a personal blender like the NutriBullet). Add 2 cups of hot water to the blender container. Blend again. Stir a bit until the rice powder is all soaked. Cover and let sit in the refrigerator overnight.
• Straining: Blend the rice powder, cinnamon, and cooled water again. Strain the mixture a few times until it runs cleanly. I strained mine twice: first using a wire mesh strainer, and second using cheesecloth or a nut milk bag. You may need a third strain to remove all of the bits and pieces.
• Adding everything else: Add vanilla extract, sugar, cinnamon, and 3 cups of water to the strained mixture in a large container with a lid. Shake well. Refrigerate for a few hours to chill it prior to serving. Serve the horchata chilled over ice cubes. Separation is normal, so always shake it up prior to drinking.

Nutrition