Combine 2 cups water and next 6 ingredients (through cloves) in large bowl. Cover and chill 8 to 24 hours or until rice is soft. Strain mixture through a fine sieve, reserving solids. Discard liquid.
Place solids, remaining 2 cups water, and almond milk in a blender; process 2 minutes. Strain through fine sieve into a pitcher; discard solids. Add sugar, extracts, and salt to milk mixture, stirring until sugar dissolves. Serve over ice. Store in refrigerator up to 1 week.
My son absolutely loves the Califa Brand Horchata, but Whole Foods no longer carries the product. This recipe was easy to follow and the results were delicious. It was all things that I had on hand, which also made it nice. The only issue that I had (which is obviously not the fault of the recipe, but a tip for other makers) was that my blender is a vitamix and it obliterated all "solids," so my results was very thick and intense even after straining. I resolved this by adding additional water to half and almondmilk to the other to thin the product.
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