1. Place the rice, almond milk, cinnamon and warm water in a blender and blend on high for 2 minutes until the rice begins to break up. 2. Let the mixture sit covered in the refrigerator for 3 hours. 3. Strain the liquid through several layers of cheesecloth over a fine mesh strainer into a bowl.
4. Stir the milk, vanilla, and sugar into the rice water. 5. Chill, stir, and serve the horchata over ice with cinnamon sticks as stirrers.
Sorry for the long delay between posts, we have been helping our friends refinish the floors in their new house and time got away from me. But now I'm back online and planing out some yummy meals! Recently I was beginning to feel a bit homesick for food and drinks from my hometown in Arizona... Really just good Mexican food, Mario and I would go to our favorite mexican food shop and order some yummy burritos and a large glass of horchata to share. So after much research and two batches of horchata to really make this recipe perfect. We sipped on this delicious rice drink that taste pretty close to what we loved back in Tucson. I hope you enjoy this recipe as much as Mario and I do. It's on my list of summers drinks that I'm planing on making a lot this summer