Recipe courtesy of Aarón Sánchez
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Horchata
Total:
3 hr 45 min
Prep:
15 min
Inactive:
3 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 45 min
Prep:
15 min
Inactive:
3 hr 30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours. 

Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill. 

Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon. 

Photograph by Kana Okada

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