Recipe courtesy of Aarón Sánchez

Horchata

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  • Level: Easy
  • Total: 3 hr 45 min
  • Prep: 15 min
  • Inactive: 3 hr 30 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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. 
  2. 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. 
  3. Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon. 
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