horchata

ingredients

• 1 cup uncooked white rice
• 2 cinnamon sticks
• 12 ounce can evaporated milk
• 12 ounce can sweetened condensed milk
• 8 cups of warm water, divided
• desired amonut of sugar, to taste
• desired amount of vanilla extract, to taste
• ground cinnamon (optional, for garnish)

notes

break the cinnamon sticks in large pieces before placing in the bowl to soak. this will give more flavor from the inside of the cinnamon

this will last aruond 2-3 days, but can last longer at your own risk.

shake before serving! horchata will separate, so shake it or stir it well before serving.

preparation

1. place the rice in a colander and rinse under cold water. place the cinnamon sticks, rice, and 4 cups of water into a bowl. cover the bowl and refrigerate overnight, preferably, or for a minimum of four hours.
2. once you're ready to blend the rice, remove most of the cinnamon sticks. it's okay to leave small pieces of the sticks with the rice.
3. blend the rice in two separate batches by adding half of the rice and water with some of the cinnamon stick left behind. puree until its very smooth and forms a watery, paste-like texture.
4. use a very fine strainer or cheese cloth to strain out as much liquid as possible into a pitcher, pushing down with a spoon or a spatula. repeat this process for the rest of the rice, water, and cinnamon mixture.
5. stir in the canned milks and the additional 4 cups of water until everythinng is incorporated.
6. taste and add sugar, water, or vanilla according to your own taste preferences.
7. chill and stir well before serving.