Prep 15 mins
Cook 0 mins
This will put a smile on your face and happiness in your heart. I have used non dairy milk to make this vegan, but the Mexicans traditionally use dairy milk. The rice, almonds and cinnamon stick will have to sit in water overnight, so make it the night before you have it for breakfast. Gleaned and enjoyed from Global Table Adventure.
- 1 cup long grain white rice, ground fine in spice mill (can use brown rice for more nutrition)
- 1 cup blanched almond
- 1 large cinnamon stick (4?)
- 3 cups hot water
- 1⁄4-3⁄4 cup sugar, as desired
- 3 cups whole milk (can use dairy, almond, rice or soy milk)
- 1 tablespoon vanilla extract
- shaved ice
- Grind the rice in a coffee mill. Add it to a container with almonds, cinnamon stick and hot water.
- Cover and refrigerate overnight.
- In the morning, puree the whole lot in your blender until very smooth.
- Strain in fine strainer, pressing against the sides with spatula to release all liquid. or – even easier – use a double layer of cheesecloth, squeezing with hands to release all that precious liquid. Discard the solids. For even smoother results, strain a second time.
- Add as much sugar, milk, and vanilla extract as you’d like. Whisk thoroughly to dissolve the sugar.
- Garnish with fresh chopped strawberries and shaved ice. Stir in and enjoy.
- Optionally, you can return it to the blender with some strawberries – then the drink will be pink.
This is actually almond horchata as the strawberry is a garnish. It's still delicious and it made a lovely light breakfast this morning. I put it all together last night and let it chill in the fridge until this morning. It's not at all difficult and yields a delicious glass of goodness.