Classic Mexican Horchata (1 Gallon)

Ingredients:

• 2 cups long-grain white rice
• 1 ½ cups blanched almonds (optional, for creaminess)
• 2 cinnamon sticks
• 1 tablespoon vanilla extract
• 1 to 1 ½ cups granulated sugar (to taste)
• 12 cups water (divided: 4 cups to soak, 8 cups to blend/mix)
• 1 cup milk (optional – can be dairy or almond/oat milk for creaminess)

Instructions:

1. Soak the Rice & Cinnamon

• Rinse the rice.
• In a large bowl, combine:

◦    2 cups rice

◦    1 ½ cups almonds (if using)

◦    2 cinnamon sticks

◦    4 cups warm water

• Cover and soak overnight (or at least 6–8 hours).

2. Blend in Batches

• Remove cinnamon sticks.
• Blend soaked rice mixture with:

◦    The soaking water

◦    4 more cups of fresh water (do this in 2–3 batches if needed)

• Blend until smooth (2–3 minutes each batch).

3. Strain Well

• Strain the mixture through a fine mesh sieve, cheesecloth, or nut milk bag into a large pitcher or bowl.
• Discard or compost the solids.

4. Sweeten and Flavor

• Stir in:

◦    1 cup sugar (add more to taste)

◦    1 tablespoon vanilla extract

◦    Optional: 1 cup milk for creaminess

◦    Final 4 cups of cold water

• Stir until sugar is dissolved.

5. Chill and Serve

• Refrigerate until cold.
• Serve over ice with a sprinkle of ground cinnamon if desired.

Notes:

• Want it dairy-free? Skip the milk or use almond/oat milk.
• Want a thinner horchata? Add more water at the end.
• Keeps well in the fridge for up to 4 days