Traditionally, horchata is put in a blender and then strained. This refreshing version has a thinner consistency.
- 1 cup basmati rice
- 2 cups blanched almonds
- 2 cinnamon sticks
- 1 vanilla bean, split and seeds scraped
- 1/8 teaspoon ground cinnamon
- 3/4 cup sugar
- Grind the rice into a fine powder (a coffee grinder works perfectly).
Combine the ground rice, blanched almonds, cinnamon and vanilla bean and seeds with 3 1/2 cups water and let sit overnight, covered, in the refrigerator.
The next day, strain the horchata using a strainer and cheesecloth. Press the solids against the cheesecloth-lined strainer to get out all of the liquid and serve over ice. (You could also blend the horchata, strain and serve over ice.)