Latin Americans have been grinding rice and nuts into milk for centuries. You just soak rice in water with spices, then buzz it all in a blender and strain. For fruit horchata, add chopped fruits along with the rice and everything else. To make a horchata cocktail, add a splash of dark rum.
4 cups water, divided
3/4 cup uncooked long-grain rice
1/2 cup slivered almonds
1 (3-inch) orange rind strip
3 (3-inch) cinnamon sticks, broken in pieces
3 whole allspice
3 whole cloves
2 cups unsweetened almond milk
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Dash of salt
How to Make It
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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